These are the best brownies for those of us who enjoy rich fudgy chocolate. If you like cake-like brownies these may not be for you. Let's be honest, who wants a cake-like brownie anyway... just bake a cake! But if you are like me, and you run to decadent flavors, you will love these.Â
Special Equipment:
Digital Scale
8x8 Baking Pan- glass or metal
Foil
Non-stick cooking spray
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Ingredients:
300 grams sugar
90 grams all purpose flour
50 grams powdered sugar
80 grams cocoa powder
3/4 teaspoon Maldon salt*
2 large eggs, at room teme
4 ounces canola oil
1 tablespoon vanilla**
85 grams dark chocolate chips**
Instructions:
Prep your pan: turn your pan upside down and cover it with foil, forming it up
the sides and around the corners. After the foil is formed into the outside pan
shape it will fit into the pan more easily. Place the foil form into the pan and
press until it fits well. Spray it lightly with non-stick cooking spray.
Heat your oven: if you're using a metal pan heat your oven to 315 degrees. If
you're using a glass pan heat it to 325 degrees.
Batter: while your oven is preheating, add your dry ingredients to a bowl and
whisk well. If your flour, powdered sugar, or cocoa powder is particularly lumpy
sift prior to mixing. Add the eggs, oil, and vanilla to the dry ingredients and mix
with a rubber spatula just until the mixture comes together- do not overmix!
Gently stir in the chocolate chips.
Bake: pour the batter into your prepared pan, smooth the top and add a very
light sprinkle of sea salt if desired, then bake for 40-45 minutes. The brownies
should be very gooey in the middle- these are supposed to be fudgy so pulling
them a bit early is better than overbaking them. Insert a toothpick and look for
some crumbs while maintaining the fudgy consistency.
Cool the brownies on a wire rack for 10-15 minutes. If you are brave, pull the
brownies out of the pan, using your foil form as a handle, to finish cooling
completely. This will stop the cooking process more quickly and help maintain
that fudgy consistency you're looking for.
Carefully peel your brownies off of the foil and cut into serving pieces. Enjoy
warmed with a spoon of vanilla ice cream!
Notes: *I personally prefer Maldon sea salt, but any flaky salt will be amazing.
Kosher salt is another good substitute. I do not recommend iodized salt for
sprinkling on top. **Good quality vanilla is so important for any baked good.
Mexican vanilla with the least amount of ingredients is always a good option but
check out my recipe to make your own. ***| personally like dark chocolate chips
but use what you like most.
Watch the process here:
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