How to make Best Homemade Brownies?

 

Best Homemade Brownie

 The best brownie recipe! With crisp edges, matte middle and rich chocolate flavors, these homemade browns will soon disappear. Over the years, I haven't been able to find a recipe for the Browns that meets my standards.

 Whenever I make browns at home, I want them to be exactly like what I used to eat as a kid - very fudgy, moist and chocolaty, with crisp edges and crispy tops. But the fact is that the Browns did not come up with a solution.

 We always made them out of a box. Nowadays, I like to cook from scratch, but none of the brownie recipes I tried can fit my childhood chocolate browns. Will I finally be able to make homemade brownies that will be as tasty as a can?

Verdict: Yes! I have repeated this brownie version since I first tried it. It requires the basic ingredients of a pantry, and is much harder to use than a mix. As far as the Browns are concerned, they are truly amazing - shiny, matte, and full of chocolate flavor.

Ingredients for Homemade Brownie

Come back to the recipe for the Browns! To make it look like a boxed mix (aka better), we use cinnamon, all-purpose flour, salt and chocolate chips. Then adds the main ingredients:

2 Eggs + Water - Use a little water with the eggs to get a moist, sophisticated texture without any commercial emulsifier without boxed mix browns. And since this recipe doesn't contain any baking powder, eggs are needed to help puff up the browns in the oven.

Powdered Sugar - The trick to making homemade browns that are just like cans! Powdered sugar contains corn starch, which helps to thicken the flour without any chemical additives that you will find in the mix.

Without sweet cocoa powder - Hershey's Special Dark Dutch-processed cocoa powder is recommended (I used 365 whole foods cocoa powder). If it's a lump, check it out!

Oils - While many recipes for browns use unsalted butter, we demanded canola oil, just like the boxed mix. I use olive oil because that's what I hold in my hand, and I like the full flavor.

Vanilla Extract - 1/2 teaspoon Vanilla really enhances the taste of chocolate.

First, mix the dry and wet ingredients in two separate bowls. In a medium bowl, combine sugar, flour, powdered sugar, cocoa powder, chocolate chips and salt. Then, combine the eggs, olive oil, and water in a large bowl.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture on the wet, and stir until combined. Better will be thicker!

Next, place the batter in an 8 × 8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it around the pan and smooth the top. The mixture will be very thick - that's fine.

 Finally, bake! Transfer the pan to a 325 degree oven and bake for 40 to 45 minutes, until the toothpick comes out with a few pieces. Cut the browns and allow cooling completely before serving. Enjoy!

Tips

Better Chocolate Chips = The Great Secret to Making Great Browns is the use of large, good quality chocolate chips. They recommend Ghiradelli's 60% Cacao Bittersweet Baking Chips, while I like Enjoy Life's Dark Chocolate Morsels. Either brand would be great in this recipe!

It’s better to pull them out too early than to leave them in too long. No one likes dry browns, so be careful when you are making this recipe. Cook them until a toothpick has been inserted into which only a few pieces come out. If you are on the fence, go ahead and take them out of the oven. They will keep getting stronger as they get colder!

Wait for them to cool down. Try your best to resist eating these guys out of the oven. Cooling them makes them delicious and crunchy, and they're less likely to break when you cut them. In addition, they will have a greater taste of chocolate. Trust me, it's worth the wait!

Brownie Recipe

Ingredients

1 1/2 cup granulated cinnamon *

3/4 cup whole purpose flour

2/3 cup cocoa powder, filter if lumpy.

1/2 cup powdered sugar, filter if lumpy.

1/2 cup dark chocolate chips

3/4 teaspoon sea salt

2 large eggs

1/2 cup canola oil or extra virgin olive oil **

2 tablespoons water

1/2 teaspoon vanilla 

Instructions

Preheat oven to 325 F. Lightly spray 8x8 baking dish (not 9x9 dish or your browns will overcook) with cooking spray and line it with parchment paper. Sprinkle with parchment paper.

So in a medium bowl, combine sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.

In a large bowl, combine eggs, olive oil, water and vanilla.

Sprinkle the dry mixture over the wet mixture and stir until combined.

Put the batter in the prepared pan (it will thicken - that's fine) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until the toothpick comes out with just a few pieces (note: it is best to remove the browns before leaving for too long). Cool completely before slicing. ***So store in an airtight container at room temperature for 3 days. It also freezes well!

Notice

* If you want to reduce sugar, I have succeeded with 1 cup of cinnamon instead of 1/2 cup.

** I like to use olive oil because that's what I hold in my hand and I enjoy combining olive oil with chocolate. Remember you will taste it here. So for a more neutral flavor, use canola oil.

*** When these brownies come out of the oven, they will be very good in the middle. Allow them to cool completely, about 2 hours before, before you cut them so they have a chance to set up. As long as they are out of the oven they will stay strong. If you still prefer strong brownies, keep them in the fridge