Foolproof Brownie Recipe
While I have been baking since childhood – the one thing I have always sucked at is baking brownies! I know, it’s pathetic! So for many years, I convinced myself that you can’t be good at everything and my secret recipe was a box mix. Adding nuts, chocolate chunks or Nutella to feel less guilty about making them from a box.
Fast forward to 2018 – when brownies in a box became way too expensive, forcing me to try again. By the time the fourth Pinterest recipe ended in me eating my humility with a spoon from the tin – a surge of ambition struck! After all, I have developed recipes before (they’re just not on paper), and I can do it again!
Many hours online and many more failed brownie attempts later I have come to a conclusion of sorts. Since brownies are traditionally American, the majority of recipes are too. The recipes aren’t the problem though, but rather the difference in ingredients. Such as the amount of fat in different brands of chocolate and the coarseness of granulated sugar. I am a firm believer in cheap baking – so don’t be surprised when I go for the cheapest dark chocolate on the shelf (I mean seriously, who bakes with Lindt?).
So addressing the differences between ingredients led to this simple, foolproof brownie recipe! To me, the recipe is the perfect combination of cakey and fudgy, but more about possible variations in the recipe below.
You will need:
1 Cup Cake Flour
⅓ Cup Cocoa Powder
½ Cup Brown Sugar
½ Cup Sugar
½ Cup Melted Butter
80g melted chocolate (1 Slab)
1 Tsp Vanilla
2 Large Eggs (>59g)
- In a saucepan, melt the butter and sugar (both brown and white) together until the sugar is dissolved. When the sugar is no longer grainy you are good to go! (Tip: You can do this in the microwave as well @ 30-second intervals)
- Remove the pan from the heat, break the chocolate into pieces and add to the butter mixture. Give the chocolate a few minutes to melt into the mixture, then stir to combine.
- By now the mixture would have cooled slightly. Add the eggs one at a time and incorporate well.
- Sift or whisk the flour and cocoa powder together.
- add the flour mixture into the butter mixture. Mix until combined.
- Bake in a lined and sprayed tin (20 x 20cm) for approx. 25 minutes at 180°C
- For a fudgier brownie, bake for 5 minutes less.
- For a more cakey texture, add an extra egg.
- Add walnuts, pecans or chocolate chunks if you have guests to impress.
- Wait for the brownies to cool COMPLETELY before cutting them.
This recipe makes X amount of brownies. You can eat the whole damn thing by yourself or divide it into 24 – whatever makes you happy!