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Brownies



Who doesn't love a good brownie recipe?


There are literally thousands upon thousands of recipes out there for brownies these days. They can range from being completely egg and dairy free, using only one bowl or a few key ingredients to being so overly complicated that it hardly seems worth the effort. And with packet mixes these days, who even needs a good brownie recipe?


I personally love any excuse to bake these days and brownies are possibly one of the easiest desserts to bake. This recipe is constructed to be what i like best in a brownie, so you know it has been tried and tested many times. I love a good fudge brownie over a chewy and crispy brownie any day of the week. I love milk chocolate chips over dark chocolate chips because i have a massive sweet tooth and find dark chocolate does not satisfy it. So if you like your brownies the same then you need this recipe in your life.



Ingredients:


110g granulated sugar

110g brown sugar

70g cocoa powder

10g espresso powder

3 eggs at room temperature

5g salt

100ml vegetable oil

170g all purpose flour

15ml vanilla essence

100g chocolate chips or chopped chocolate. You can use dark, milk or white, it just depends on how sweet you want your brownies to be.




Method:


  1. Line your baking pan and pre-heat your oven. I pre-heat mine to 180 degrees celsius however every oven is different so please be mindful of this as cooking times will vary for every oven.

  2. Using either a hand or stand mixer, beat your eggs, sugars, salt and vanilla at a medium speed for 5 minutes.

  3. Add your oil and mix in well.

  4. Sift in your flour and cocoa powder and mix gently until just combined.

  5. Gently fold in your chocolate chips or chopped chocolate.

  6. Pour your batter into your pan and bake initially for 20 minutes.

  7. After about 20 minutes you will want to take the pan out of the oven and give it a couple of bangs/slams on your bench or another flat surface. This will ensure that your brownies remain fudge and prevent them from rising too much, and also assist with that lovely crinkle on top.

  8. Afterwards, pop the pan back in the oven for a further 10 minutes before removing from the oven entirely.

  9. Once you have removed the pan from the oven, allow it to cool undisturbed in the pan, this will allow the cooking to finish off without over-baking them. You can then remove them from the pan and cut them into your desired size.



Like this recipe? Hit follow or follow my baking instagram @APensiveBaker for more recipes.

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