Hi Guys, today I’ll show you How to Make the Perfect Brownies. For me, it’s everything I want in a brownie. PRINT RECIPE: These are fudgy, chewy, cakey, all in one – tastes close to the texture of a boxed brownie but with more deep chocolate flavor. It’s a very simple recipe and can be made very quickly. And that’s what you want when you get a craving for brownies, you want to eat it right now! If you want to print the recipe, it’s on my website, anitacooks.com and I’ll leave a link below the video.
We’ll need 6 ounces or 170g of semisweet chocolate chopped (you can buy the chunks or chips). 1 stick, 4 oz or 113g of unsalted butter. 1 cup 7oz or 200g of white sugar, 3 tablespoons or 20g of unsweetened cocoa powder, 3 eggs, ¾ cup or 110g of all purpose flour, ½ tsp baking powder, ½ tsp salt and 2 tsps vanilla extract. This is ½ tsp of instant espresso powder, it heightens the chocolate flavor. If you have don’t have it, it’s fine to leave it out.
Heat your oven to 350 degrees Fahrenheit or 180 degrees celsius. Heat water in a saucepan. When it simmers, put a bowl on the pan, the bottom of the bowl should not touch the water. Add the chocolate and butter. Stir occasionally and let it melt. When it’s almost melted, add the sugar and mix. You want the sugar to melt into the chocolate mixture. Another minute and the sugar will be melted. Now the mixture is smooth and glossy. Remove the bowl from the heat. Add the cocoa powder, eggs one at a time making sure they’re incorporated well, vanilla extract, salt. Mix the baking powder into the flour. Add the flour in thirds and mix well. Here is our thick, shiny brownie batter which will make thick and shiny brownies. Use an 8×8 square metal baking pan. I buttered the pan and then put parchment paper on top. Butter the parchment paper. The paper makes it easier to pull out the whole thing and cut on a board. If you don’t have parchment paper, you can just butter the pan well. Pour the batter in. Even it out. Bake for 25 minutes. Depending on your oven, it may take a few minutes less or a few minutes more. The brownies are done when you insert a toothpick and it comes out almost clean, with a little bit of brownie clinging to it. It shouldn’t be wet but thick and fudgy. See those classic, crackly lines. These brownies have that very thin almost crispy layer on top that you expect from a good brownie. Now the hardest part, waiting for it to cool completely. Now the brownies are completely cool, lift them out of the pan. You’ll get 16 small pieces or 9 big ones. Use a paper towel or cloth to wipe your knife in between cutting. Shiny, when you bite into the brownie, you get a thin crispy layer on top, it’s fudgy, chewy, cakey all in one. It’s very close to the boxed brownie texture but with really good chocolate flavor since we used good chocolate. I have to warn you, they’re addictive. I always tell you to try my recipes but if you’re on a diet, do not make these! Otherwise, make this easy recipe and you won’t regret it because they’re so good.
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