My favorite brownies | Sarah Kieffer

My favorite brownies
Brownies

I know browns are subjective.
Everyone has their own way to love them and you may not agree with me about texture here. I understand, we are all unique individuals.

But every time I eat these, I nod with a smile, confident that my search for perfection is over. And they have determined to develop several other delicious brownie recipes.

My favorite brows have a deep chocolate aroma, a slightly chewed texture (a knot at the youth of youth) and a beautiful shiny top.

Secrets for great brownies

  • Use good quality chocolate. I prefer sweet chocolate and Dutch cocoa powder. Because browns are about chocolate, you want to like what you use!
  • Do not overcome Brownies. Check it periodically throughout the baking to make sure you catch them at the right time. If you overcome, brownies will be dried.
  • USING Both melted chocolate and cocoa powder It will give you a robust aroma of chocolate and an excellent texture.
  • That wonderful, The paper layer above is the result of the eggs of eggs and sugar very wellbefore folding into the other ingredients. So he didn’t get rid of whisper.
My favorite brownies | Sarah Kieffer | Vanilla Bean blog

Variations On this recipe:

1. Brownies with peanut butter • Take ¾ cup of creamy peanut butter and throw it in circles over the brownie beat before baking. Using an offset spatula or butter knife, pull the peanut butter through the top of the beat, making whirls. Bake as directed.

2. BROWNIES ROCKY ROAD • Add Marshmallows, chopped pies and chocolate chips to the Browies tip before baking.

Rocky Road Brownies Close Up photo Photo

More brownie recipes:

My favorite brownies

Print
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  • 8 spoon spoon 1 stick; 113 g unsalted, cold butter
  • 8 ounce 226 g sweet chocolate, chopped
  • ¼ cup 25 g Dutch process Powder of cocoa
  • 1 cup Plus 2 tablespoons 160 g of flour for all purposes
  • ½ spoon baking powder
  • ¾ spoon salt
  • 4 Large eggs
  • ½ cup Canola oil
  • Buckets 297 g granulated sugar
  • ½ cup 99 g packaged brown sugar
  • 2 teaspoons Pure vanilla extract
  • Adjust an oven support to the lower middle position. Preheat the oven to 350 ° F. Grease a 9 -inch frying pan and align a sling from the parchment.

  • In a medium-low medium heat saucepan, melt butter and sweet-sweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring to smooth. Put aside to cool slightly.

  • In a small bowl, beat the flour, baking powder and salt.

  • In a large bowl, beat the eggs, oil, sugars and vanilla. Add the slightly cooled chocolate mixture and beat to smooth. Add the flour mixture and mix with a spatula until it is just combined. Pour the beating into the prepared pan and bake 22 to 27 minutes, until the brownies sides settled, the top begins to crawl and look shiny, and a wooden frog or a toothpick in the center comes out with crumbs. The battery on the frog should not be wet, but it should have a good amount of crumbs that cling to it.

  • Transfer the pan to a wire stand and allow to cool completely. Use the parchment paper sling to easily lift the brows in the pan. Cut it into squares.

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