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Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chocolate brownies. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chocolate Brownies is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Chocolate Brownies is something that I’ve loved my whole life.
A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients.
To begin with this particular recipe, we have to prepare a few components. You can cook chocolate brownies using 11 ingredients and 5 steps. Here is how you cook it.
Components of Chocolate Brownies:
- Prepare 3/4 cup all-purpose flour
- Take 2/3 cup confectioners sugar
- Get 80 grams 70% Dark chocolate
- Get 1/4 cup sugar
- Take 1 1/2 tbsp canola oil
- Make ready 3 tbsp cocoa powder
- Prepare 1 1/2 tbsp light corn syrup, blended with 3 tablespoons lukewarm wate
- Prepare 2 tsp vanilla extract
- Prepare 1 egg
- Take 1/8 tsp salt
- Take 1/3 cup chopped walnuts optional
It's everything you want in a brownie - fudgy, dark and chocolatey. Brownies have so much going for them; great flavor, easy to make, and so versatile. The simplest brownies are made with just melted. There's nothing wrong with being a purist, especially when it comes to your brownies.
To Make Chocolate Brownies:
- Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
- Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
- Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
- Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.
The fudgiest chocolate brownies you've ever made PLUS they only require a few pantry staples and one bowl to make? After testing many, MANY (and I mean MANY). No need for fancy gluten-free flours. These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile.
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