Brownies; some of the most delicious baked goods available at school bake sales across the country. Full of chocolate-y, sugary goodness. But, how you bake your brownies all depends on your side of the great brownie debate. Some like them cake-y, some like them gooey, and some like them fudge-y. Each different form, which has a slightly different recipe, brings something new to the table, with both advantages, and disadvantages. In light of the differences of opinion, here are three brownie recipes, each tailored for each of the three favourites.
The Cakey Brownie
Ingredients
55g of Unsalted Butter
115g of Dark Chocolate, chopped
300g of Sugar
3 Large Eggs
35g of Cocoa Powder
¾ Teaspoons of Salt
190g of All-Purpose Flour
¾ Teaspoon of Baking Powder
Method
Preheat the oven to 175 degrees Celsius, lining a square baking tin with greaseproof paper. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Remove from heat, before adding the sugar, and mixing it in, next adding the eggs, one at a time. Add the cocoa powder and salt, and then fold in both the flour and baking powder.
Pour the brownie batter into the pan, before baking for about 30 minutes. Use a skewer to check that the inside is also cooked, before leaving to cool for about fifteen minutes, and then removing from the tin. Enjoy!
The Fudgy Brownie
Ingredients
95g of Cocoa Powder
½ Teaspoon of Baking Powder
160ml of Vegetable Oil
118ml of Boiling Water
455g of Sugar
2 eggs
160g of All-Purpose Flour
1 Teaspoon of Vanilla Extract
¼ Teaspoon of Salt
Method
Preheat the oven to 175 degrees Celsius, lining a square baking tin with greaseproof paper. In a large bowel, stir together the cocoa and baking soda. Add half of the vegetable oil, as well as boiling water, mixing well until blended and thickened. Stir in the sugar, eggs and remaining oil before adding the flour, vanilla, and salt. Mix until all of the flour is absorbed, and spread evenly onto the pan.
Bake in the oven for 35-40 minutes, using the skewer to check the inside is fully cooked. Allow to cool for ten minutes, before removing from tin, and cutting into squares.
Gooey Brownies
Ingredients
113g of Butter, pre-melted
340g of Sugar
½ a Teaspoon of Vanilla Extract
2 Eggs
85g of All Purpose Flour
60g of Cocoa Powder
¼ a Teaspoon of Salt
¼ a Teaspoon of Baking Soda
120g of Chocolate
Method
Preheat the oven to 175 degrees Celsius, lining a square baking tin with greaseproof paper. In a large bowl, combine the flour, cocoa powder, salt, and baking soda, mixing well until everything is incorporated. In a second bowl, add the sugar, melted butter, and vanilla extract, again, until everything is well mixed. Once combined, beat the eggs into the sugar mixture, one at a time, before gradually adding the flour mixture to the sugar mixture. Mix the pieces of chocolate into the batter, making sure they are well incorporated.
Bake for 20 to 25 minutes, using a skewer to check the inside is well baked. Leave to cool for fifteen minutes, before removing it from the pan.
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