Wednesday, September 19, 2012

Brownies... Homemade, but just as good as boxed!

I have been on the lookout for a brownie recipe that is just as good as the boxed kind for a long time! Most recipes I have found for homemade brownies left me with bricks... dry and super heavy baked goods. I was not a fan. However, I came across this recipe on Pinterest and decided to give it a try.

My hubby actually made them for me, as I was in the mood for something chocolate, but didn't feel like making them. The perk of being pregnant I suppose! (He actually completely forgot to put the brown sugar in them and they were still very good, however, they would have been fabulous with that little bit more of sugar!)






Homemade Brownies:
Adapted from The Brown Eyed Baker

Prep Time: 30 minutes | Bake Time : 30 minutes

Ingredients:

¼ cups all-purpose flour, sifted
1 teaspoon salt
2 tablespoons cocoa powder
11 ounces dark chocolate- either bars or chocolate chips
14 Tbsps (1 3/4 stick) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature- (if you remember, if not, that's OK)

2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Spray a 9×13-inch glass or light-colored baking pan with nonstick spray.
2. In a medium bowl, sift the flour, salt, and cocoa powder together. I usually NEVER sift my flour, however, it needs to be done with these!
3. Put the chocolate and butter into a small bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible- but no clumps (the sifting should prevent this)
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. 

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