BROWNIES
Is it a thick n' fudgy that floats your boat? Or maybe it's a tasty cake that wets your whistle? Either way, I think we can all agree I shouldn't do voice-overs or write video descriptions this late at night. Well I hope you at least learned something you can bring into your next batch of brownies!
Special Equipment List
Parchment paper
Stand mixer
9x13 baking dish
Shopping List
Cakey Brownies
For the brownies:
2 ½ cups white sugar
1 cup unsalted butter, room temperature
1 ¼ cup cocoa powder
1 tsp kosher salt
1 tsp baking powder
4 large eggs plus 1 large egg white
½ cup water
1 ½ cups all purpose flour
For the frosting:
1 stick unsalted butter, softened
2 ½ cups sifted powdered sugar
½ cup cocoa powder
⅓ - ⅔ cup milk
Sprinkles (optional)
Chewy, Fudgy Brownies
⅓ cup cocoa powder
1 ½ tsp espresso powder
2 ounces unsweetened chocolate, chopped
½ cup plus 2 Tbsp boiling water
4 Tbsp butter
½ cup plus 2 Tbsp vegetable oil
2 large eggs plus 2 egg yolks
1 ½ tsp vanilla extract
2 ½ cups granulated sugar
1 ¾ cup all purpose flour
6 ounces bittersweet chocolate, chopped
Melty Brownies
1 ¾ cup white sugar
2 sticks unsalted butter, melted
1 ½ tsp espresso powder
1 tsp vanilla extract
4 eggs plus 2 egg yolks
1 cup cocoa powder
½ cup vegetable oil
1 tsp baking powder
1 tsp kosher salt
6 ounces bittersweet chocolate, chopped
1 ½ cups bread flour
Method
Cakey Brownies
Line a 9x13 inch pan with parchment paper and oil the whole thing down with vegetable oil.
Add sugar and butter to the bowl of a stand mixer. Cream together with the paddle attachment until light and fluffy.
Add cocoa powder, kosher salt, and baking powder in a separate bowl. Whisk to combine, and then add to stand mixer bowl. Combine on slow speed.
Add eggs, one at a time, to the bowl of the stand mixer as it mixes. Wait until each egg is fully incorporated before adding the next one.
Add ½ cup water and beat on high speed until the batter is nice and creamy.
Add the flour to the bowl of the stand mixer and minimally mix. Don’t overmix!
Pour batter into prepared pan and bake at 350°F for 25-30 minutes, until it resembles a cake. Test with a toothpick to ensure that it is cooked.
Use parchment paper to lift the brownies out of the pan and allow them to cool on a wire rack for at least 1 hour.
Optional: Make frosting. In the bowl of a stand mixer, combine softened butter, powdered sugar, cocoa powder, and milk. Mix on high speed for about a minute, or until completely combined.
Top brownies with frosting and optional sprinkles. Serve and enjoy!
Chewy, Fudgy Brownies
Prepare your baking dish by lining with aluminum foil or parchment paper and greasing with cooking spray.
In a large bowl, combine cocoa powder, espresso powder, chopped unsweetened chocolate, and boiling water. Stir to combine and get everything melted.
While still warm, add butter and stir until melted. Add vegetable oil and stir again.
Once the mixture has cooled, add the eggs and egg yolks and stir to combine.
Add vanilla extract and whisk, then add granulated sugar and stir to combine.
Next, add flour. Mix it thoroughly and then add the chopped bittersweet chocolate. Stir to combine one last time.
Pour batter into prepared pan. Bake at 350°F for 30-35 minutes, until a tester comes out clean-ish.
Let brownies cool for one hour in the pan.
Remove them from pan using parchment or foil. Serve and enjoy!
Melty Brownies
Line a 9x13 inch pan with parchment paper and oil the whole thing down with vegetable oil.
In a large bowl, combine the white sugar, melted butter, espresso powder, and vanilla extract, 4 eggs, and 2 egg yolks. Whisk to combine.
Add cocoa powder, vegetable oil, and chopped chocolate. Whisk to combine.
In a separate bowl, combine bread flour, salt, and baking powder. Add to the rest of the ingredients and stir to combine. Don’t worry about overmixing.
Pour batter into prepared pan. Bake at 350°F for 25-35 minutes, or until your desired doneness has been achieved.