“Anyone who tries to make brownies without butter should be arrested.” - Ina Garten
This is definitely my favourite recipe for brownie after years trying many different versions. They are rich, fudgy, easy to make. Trust me after reading this blog and follow instruction you CAN BAKE the best brownie you've never imagined before. It’s much more flavourful than the one you buy at supermarket :)
And for coming Xmas, it would be a nice gift for your friends and your beloved ones.
What are brownies?
For those who have heard about brownie for the first time, here is more information you may be interested in.
Brownies are an American chocolate dessert made very much like cake, although with slightly different ingredients. They have originated in the late 1880s through a happy baking mistake. Unlike cakes, they are denser and heavier - source
There are three basic types of brownies: cakey texture with a more flaky crumb, or fudgy ones or chewy varieties. The texture is differentiated by the ratio of ingredients such as chocolate, butter, sugar, and flour in the recipe.
Ingredients
For baking tray size 305 × 254mm. You can use smaller tin/tray for half recipe or smaller amount.
- 500g brown sugar
- 225g eggs (4-5 eggs depends on size)
- 110g all purpose flour
- 100g cocoa powder
- 10g baking powder
- 3g sea salt
- 5g vanilla essence
- 75g milk
- 225g unsalted butter
These brownies require simple and easy-to-buy ingredients I bet you have most of what you need in your kitchen. Otherwise, you can grab from a convenient store nearby or borrowing from your neighbours. Let me walk you through and explain a bit.
Butter - adds so much more flavour than oil could do. I use unsalted butter in this recipe. In case you don’t have, you may use cooking oil instead.
Sugar - balances the bitterness of cocoa powder and helps construct the texture of the brownies. Brown sugar has bolder taste and flavour than castor sugar/white sugar.
Cocoa powder - makes brownies brownie and adds rich taste. I’ve used a variety of cocoa powders, the higher quality it is the better it flavours.
Eggs - add richness and softness to the brownies.
Salt and vanilla - help to round out the flavour of the brownies. Sea salt or flaky salt is better than table salt.
Baking powder - is opted out in many brownies recipes but I added a little bit to get softer texture, otherwise it is too dense and heavy.
Milk - adds some flavour and helps to melt butter without burning.
Flour - can be all purpose flour (plain flour) or cake flour, not recommended bread flour which has high protein percentage. If you are allergic to gluten, feel free to alter with gluten-free flour.
Optional topping - Walnut, almond, pecan, hazelnut, chocolate chips, dried fruits, etc... Sprinkle op top before baking. Nuts don’t require to be toasted in advance.
How to Make Brownies from Scratch?
Preheat oven 175*C.
1 - Combine milk and butter in a pot and melt butter on low heat. Cool down.
2 - Place brown sugar and eggs in a mixer or a bowl and beat until no lump.
3 - Sieve all dry ingredients: flour, salt, baking powder, cocoa powder in sugar and eggs, mix well.
4 - Add milk and butter in (slowly) and mix to combine until the batter is smooth.
5 - Pour into a prepared tin lined with baking paper.
6 - Sprinkle on top with nuts, or dried fruits or chocolate chips as you wish.
7 - Bake at 170*C in 28-30 minutes.
8 - Cool down completely and cut into squares or bars and enjoy 🤗
How to know when your brownies are cooked?
First, use your eyes. Perfect brownies will look a little underbaked in the middle, means the edges are dry but the middle is a bit wet. The surface is usually flaky.
Popularly, use a toothpick. When time is up, insert a toothpick into the centre of the tray.
If it comes out with wet batter on the toothpick, they need more time, say 3-5 minutes.
If there are moist on the toothpick, they are done. And if the toothpick is very clean and dry, your brownies may be overcooked and you need to take it out of the oven at once. Next time reduce baking time.
Tips:
- Do not over mix your batter. Stop when ingredients well cooperate.
- Please try not to over bake them. Remember, it will continue to bake slightly after being pulled out of the oven.
- Different ovens may work differently in terms of heat therefore adjust baking time accordingly.
Storing:
- At room temperature: 3 days
- In fridge: up to 5 days
- In freezer: up to 3 months. Defrost overnight in fridge and bring to room temperature before serving to get the best taste.
Thanks for reading till here! Enjoy life. Enjoy brownies.
Photos taken by me
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