There's a special place in my heart for brownies. It is the first thing I learned to bake, albeit for the first few years it was simply perfecting the good ol' Betty Crocker box mix. I have since tried numerous variations from scratch– Brownies made with Guinness stout beer, brownies made with a graham cracker crust, brownies made with Godiva cocoa... I can honestly say, this recipe here is my favourite YET. It is one of the simplest, but the 'secret' is adding unmelted chocolate chunks to the mix before sticking the pan in the oven. This gives the brownies a chunkiness factor when it's cooled, bites of melty chocolate when warmed. Timing is also key for brownies (as it is with most baked goods). It all depends on how fudgey or cakey you like them. Me? I lean on the fudgey, gooey side.
There is really no better midnight (or midday) snack in the world. Especially when accompanied by a tall glass of cold milk. See after the jump for the recipe and instructions!
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups chocolate chunks
INSTRUCTIONS
- Preheat oven to 175 degrees Celsius
- Beat butter, sugar, and vanilla in a stand mixer bowl
- Add the eggs and continue mixing
- Sift together the flour, baking soda, cocoa powder, and salt
- Bit by bit, add the dry ingredients to the butter mixture
- Mix in the chocolate chunks with a spatula
- Once batter forms (it will be thick), scrape into 9x9 baking pan
- Bake for 25-30 minutes, depending on how fudgey you like your brownie (check the status by poking a wooden toothpick at the centre and see if it comes out clean
0 comments:
Post a Comment