Since brownies only need a few ingredients, the ones you choose should be excellent. If you are making brownies using a stand mixer, then make sure it’s a smart appliance from a reputable brand like the Acekool electric mixer. It’s important to use high-quality chocolate. Choose a bar of chocolate that you’d like to enjoy on its own rather than the ubiquitous cooking chocolate. Don’t cut corners or settle for a subpar brand. Use good quality ingredients for making a nice fluffy, delicious brownie.
With a fudgy middle, a slightly crusty tip, and layers of decadence, these divine brownies are pure chocolate overload.
We have listed down some recipes for you to try out. Read on and try this easy homemade brownie recipe that is without a doubt delicious.
Unsalted butter – 1 cup
Sugar – 2 cups
Cocoa powder – 1 cup
Salt – 1 teaspoon
Baking powder – 1 teaspoon
Vanilla extract – 1 tablespoon
4 large eggs, preferably at room temperature
1 1/4 cups flour
Mini chocolate chips – 2 cups
- Preheat the oven to 350 degrees F and grease a 9×13 baking dish. (You can use two overlapping sheets to protect the sides and bottom of the plate.) Instead, grease the pan thoroughly.
- Melt the butter in a medium saucepan over medium-low heat.
- Toss the sugar into the molten butter and mix well. Heat until hot but not boiling, and neither simmering. When the mixture begins to shine, withdraw it from the heat and set it aside.
- Add the chocolate, flour, baking powder, vanilla, and eggs to the mixing bowl of your stand mixer. We suggest using a powerful one like the Acekool electric mixer. Blend until fully smooth.
- Add the butter mixture to the mixing bowl and use the mixer to blend the batter until it is creamy.
- Stir in the flour and chocolate chips slowly until well combined.
- Pour the batter into the pan that will be used for baking.
- Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean or with just a few sticky crumbs attached. Continue to bake until the toothpick seems to be coated with flour.
Know Your Ingredients:
- Butter: A generous amount of butter is needed for a rich, chewy brownie. It gives the recipe moisture and aeration.
- Chocolate: Feel free to use any kind of baking chocolate you choose. Semi-sweet chocolate is preferred by some bakers because it mixes well with unsweetened cocoa powder. Bittersweet chocolate, on the other hand, maybe used as a supplement.
- Cocoa: This recipe calls for standard or Dutch-processed cocoa powder. Cocoa powder contributes to the finished dessert’s creamy, chewy texture.
- Sugar: Granulated sugar melts during the baking process, in addition to providing flavor. It also aids in the production of the chewy texture.
- Flour: The more flour you use, the cakier the brownie would be.
Eggs: Determine the main consistency of brownies.
Factors to Keep in Mind:
- Avoid Underbaking
You’ll be dipping into underbaked brownies if you don’t bake them properly. When the buzzer sounds, open the oven and shake the tin gently. It’s not all over if the brownie wobbles in the process. Bake for 5 minutes more, just until the top has a glossy crust and the sides are just starting to pull away from the tin. After that, pull it out of the oven.
- Let the Brownies Rest
Be patient. There’s something magical about a fresh-out-of-the-oven square tray of brownies. However, as the brownies cool, they will begin to set and even grow flavor. When fully cooled, they slice and come out of the pan even easier.
Fudge Brownies vs. Cake Brownies:
Cake brownies usually use an extra egg white in the recipe, while fudge brownies use whole eggs. To achieve the cake brownie’s airy texture, most recipes call for creaming the butter and sugar together until light and fluffy. To achieve the gooey core consistency, most fudge brownies recipes use less flour and incorporate bits of chocolate.
One last tip for making the perfect fudge brownie recipe: remove the brownies from the oven when a toothpick inserted in the middle comes out with a few brownie bits sticking to it. You don’t want the toothpick to be fully covered with batter. Instead, a few sticky brownie chunks would mean that the brownies are baked but still warm and juicy on the inside.
We hope our homemade brownie recipe will find a way into your heart and will be loved by your family and friends.
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