Okay… We gonna rewind to Valentine’s Day. I’m single. My plan is to watch movies with my dadzu and to eat some delicious turkey dinner.
Now… As the sun went down I was badly craving for brownies – like, I really need brownies for aforementioned reasons—and proceed to pull every baking book off of my shelves in my search for my ideal brownie recipe.
I wanted rich, dark, chewy, legit café-like brownies with crackly tops. I didn’t want those gooey, fall-apart, stick-to-your-front-teeth brownies.
I also didn’t want health-ified brownies or brownies swirled with cheesecake. I wanted one perfect brownie. Sometimes a girl just needs a brownie, you know?
Five batches of brownies and a bunch of brownie research later, I think I’ve found it. I learned a lot along the way. I learned that in order to achieve the shiny, crackly top, you have to stir the sugar into hot butter so it melts.
If you have never made brownies from scratch, give these a try and I promise you’ll never reach for a box again.
(For about 9 servings)
• Good quality chocolate, 225 g
• Butter 12 ts
(Room temperatured, not fully melted)
• Sugar 250 g (1¼ Cup)
• Egg 2
• Vanilla Extract 2 teaspoons
• All-purpose flour 95 g (¾ Cup)
• Cocoa Powder 30 g (¼ Cup)
• Salt 1 teaspoon
Prep Time : 15 minutes
Cook Time : 30 mins
Total Time : 45 minutes
Category : Desert
- Preheat the oven to 350° F (180° Celsius) with a rack in the oven. Line a square baking pan with two criss-crossed pieces of parchment paper. Grease the parchment paper.
- Chop your chocolate into chunks. Melt half of the chocolate in the microwave, this usually takes about 20-30 seconds. And, save the other half for later
- Now pick a large bowl, mix your butter and sugar in an electric hand mixer, if not a blender then, beat vigorously with a wooden spoon, Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
- Whisk in the melted chocolate (make sure that it’s not too hot or else the eggs will cook).
Then, sift in the flour, cocoa powder and salt.
Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies more cake-like in texture.
- Now, fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake the batter for 20-25 minutes, depending on how fudgy you like your brownies, then cool them completely(make sure you don’t bake them like a cake, brownies are more moist and fudgy in texture)
- Slice, and serve them with a nice cold glass of milk… I also love pairing them with salted caramel ice-cream (kheeekheee)
Ta da! Homemade brownies made from scratch and baked with love.
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Also… If you tried out this recipe do let me know☺