Who doesn’t love a brownie? Sure, you can buy a mix, add eggs and oil and they’re pretty good… But now that we have all this time on our hands, we’re going to make them from scratch – and you’ll see how easy they are to make! We’ll talk about additions (nuts, chocolate chips, cinnamon chips, peanut butter chips, Heathbar bits, Butterfinger bits, M&Ms, dried cranberries or cherries – the list goes on!) And don’t forget the icecream, if you’re into that sort of thing. (And, really, who isn’t?)
We might just top ours with a scoop of vanilla icecream and some caramel sauce from Stonewall Kitchen! (We just have to decide which it will be… Dulce de Leche? Coffee Caramel? Sea Salt Caramel & Dark Chocolate? Or maybe Bourbon Pecan Caramel?)
But first things first. This is a recipe for fudgy, chewy brownies. We’re using real (Bakers) chocolate that we will melt with a double boiler, but there are lots of recipes out there using cocoa powder. Choose one of those, if you want, and just follow along!
Ingredients
1 stick Butter
8 oz Unsweetened Chocolate, cut into small bits
3 T Cooking Oil (canola, avocado, coconut)
1 C Granulated Sugar
1 C Brown Sugar
3 each Large Eggs, at room temperature
1 teasp Vanilla Extract
1 C All-purpose Flour
½ teasp Baking POWDER
½ teasp Salt
Any add-ins you want, such as nuts (walnuts, almonds, chocolate chunks. etc)
Procedure
Preheat oven to 350 F. Line a brownie pan with parchment and butter it.
Place dry ingredients (flour, baking powder and salt) in a bowl and stir together.
In a double boiler (you can use a stainless steel bowl over a saucepan) melt the butter and chocolate together with the oil.
Remove from heat and beat in the sugar vigorously, until it’s smooth.
Add in the eggs one at a time and beat for about 5-10 minutes, until the batter is shiny and well mixed. Whisk in vanilla extract.
Pour the dry ingredients into the chocolate mixture, and stir well, then add in your nuts, chips, dried fruit etc, or don’t add anything – just make pure chocolate yumminess!
Pour your brownie batter into the pan and smooth out with a spatula. Place in the oven and bake for 35-40 minutes. (For chewier, fudgier brownies, undercook just slightly, and then refrigerate for 10 minutes.)
