Make Homemade Brownies, Chocolaty, Scratch

• Food: Homemade Brownies

• Writer: Alice

• Content-Type: Food Blog

Best brownie recipe ever!

These homemade brownies will disappear quickly because of their crispy edges, fudgy centers, and robust chocolate taste.

Years went by and I still couldn’t manage to locate a brownie recipe that lived up to my expectations.

Every time I prepared homemade brownies, I tried to make them as close as possible to the ones I used to eat as a child: extremely moist, chocolaty, and fudgy, with crispy edges and crackly tops. The problem is that there is no recipe for these brownies.

They were always created using a box. Nowadays, I want to make my own baked goods from scratch, but no brownie recipe I attempted could compare to the chocolate brownies I ate as a kid.

Conclusion: affirmative Since I initially tried it, I’ve made these brownies repeatedly. It requires simple cupboard supplies and is hardly any harder to make than using a mix.

The brownies, on the other hand, are absolute perfection – glossy, fudgy, and bursting with a deep chocolate taste. You’ll want to make them as soon as possible, I promise!

COMPONENTS OF HOMEMADE BROWNIES RECIPE

I used granulated sugar, all-purpose flour, salt, and chocolate chips to make it come out like (or better than) the boxed mix. Then incorporated these crucial components:

• I used two eggs and some water to make brownies that have the moist, oozy texture of boxed mix brownies without using any artificial emulsifiers. Eggs are necessary for the brownies to puff up in the oven because this recipe doesn’t call for baking powder.
• The secret to making handmade brownies that are identical to those from a box is powdered sugar! Cornstarch, a component of powdered sugar, thickens the batter without the use of the chemical additions present in a mix.
• I suggest using Hershey’s Special Dark Dutch-processed cocoa powder (I used Whole Foods’ 365 Cocoa Powder). Unsweetened cocoa powder. If it has lumps, be careful to sift it!
• Canola oil is used, just the way it is in the packaged brownie mix, but many brownie recipes call for unsalted butter. Because I always have it on hand and because I enjoy the flavor, I use olive oil.
• Vanilla Extract: A 1/2 teaspoon boosts the flavor of chocolate significantly.

All done! These delicious homemade brownies are very simple to make.

MAKING BROWNIES FROM SCRATCH

• In the first step, combine the dry and wet ingredients in two different bowls. In a medium bowl, mix together the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. Next, combine the eggs, water, and olive oil in a large bowl.
• Then, combine the dry components with the wet ones. When you have just blended the two, scatter the dry mixture over the wet one. It will be a thick batter.
• Then, transfer the batter to an 8 x 8-inch baking dish that has been lined with parchment paper. Spread it out evenly and level the top of the pan with a rubber spatula. There will be a lot of thickening, but that’s okay.
• Cook, then bake! Place the pan in a 325° oven and bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out with some crumbs still attached. Before cutting and serving the brownies, let them cool fully. Enjoy!

Any leftovers can be kept at room temperature for up to three days in an airtight container. For up to a month, they also freeze well.

When I previously prepared these, I doubled the recipe and put the extras in the freezer. It was so much joy to have them around for a simple dessert or afternoon treat!

BROWNIES RECIPE ADVICE

• Brownies with better chocolate chips are better. Using huge, high-quality chocolate chips is one of the key ingredients. I suggest Ghiradelli’s 60 percent Cacao Bittersweet Baking Chips. In this recipe, either brand would be wonderful!
• It is preferable to remove them too soon than to leave them in for too long. When creating this recipe, err on the side of caution because nobody likes dry brownies. When inserted with a toothpick, they are done baking when only a few crumbs remain. Remove them from the oven if you’re still debating. They’ll keep solidifying as they cool!
• Hold off until they cool. Make every effort not to eat these right out of the oven. They become gooier and fudgier as they cool, and cutting them will be less likely to result in a crumble. They will also taste even richer with chocolate. You won’t regret the delay, I promise!

BEST HOMEMADE BROWNIES

The perfect brownie recipe! They have beautiful crispy edges and are really moist, fudgy, and chocolatey.

INGREDIENTS

• 1 1/2 cups granulated sugar*
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy, and dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil or extra-virgin olive oil**
• 2 tablespoons water
• 1/2 teaspoon vanilla

INSTRUCTIONS FOR MAKING HOMEMADE BROWNIES

1. Set the oven’s temperature to 325 degrees Fahrenheit. Use cooking spray to lightly coat an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) and then line it with parchment paper. Spray the parchment paper.
2. Combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt in a medium bowl.
3. Whisk the eggs, water, vanilla, and olive oil together in a big basin.
4. The dry mixture should be poured over the wet mixture, then mixed quickly.
5. The batter will be thick, but that’s okay. Pour it into the prepared pan and use a spatula to smooth the surface. Note: It’s preferable to remove the brownies from the oven sooner rather than later. Bake for 40 to 48 minutes, or until a toothpick inserted comes out with only a few crumbs attached. Before slicing, let the food cool fully. *** For up to three days, store at room temperature in an airtight container. Additionally, they freeze wonderfully!

NOTES

*If you’d want to cut back on the sugar, I’ve found that using 1 cup of granulated sugar instead of 1 1/2 cups work well.

**Olive oil is what I usually have on hand, and I like using it because it pairs well with chocolate. Remember that you will taste it here. Use canola oil for a more flavorless dish.

***These brownies will have a very gooey center when they are finished baking. Before cutting into them, let them cool completely, or for about 2 hours, to give them time to set up.

The longer they remain out of the oven, the more they will continue to firm up. Store the brownies in the refrigerator if you still like a firmer brownie.