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  • Brownie

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    Subathra Suresh
    50 views2 pages
    This recipe provides instructions for making fudgy cocoa brownies. The ingredients include butter, oil, sugar, eggs, vanilla extract, flour, cocoa powder, and salt. The butter, oil and sugar are whisked together and eggs and vanilla are added. Then dry ingredients are folded in. The batter is poured into a pan and baked for 20-25 minutes until set but still fudgy in the center. Optional additions like nuts or chocolate chips can be added. Tips are provided like whisking ingredients well and not overbeating or overbaking the brownies.

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    brownie

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    This recipe provides instructions for making fudgy cocoa brownies. The ingredients include butter, oil, sugar, eggs, vanilla extract, flour, cocoa powder, and salt. The butter, oil and sugar are whisked together and eggs and vanilla are added. Then dry ingredients are folded in. The batter is poured into a pan and baked for 20-25 minutes until set but still fudgy in the center. Optional additions like nuts or chocolate chips can be added. Tips are provided like whisking ingredients well and not overbeating or overbaking the brownies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    50 views2 pages

    Brownie

    Uploaded by

    Subathra Suresh
    This recipe provides instructions for making fudgy cocoa brownies. The ingredients include butter, oil, sugar, eggs, vanilla extract, flour, cocoa powder, and salt. The butter, oil and sugar are whisked together and eggs and vanilla are added. Then dry ingredients are folded in. The batter is poured into a pan and baked for 20-25 minutes until set but still fudgy in the center. Optional additions like nuts or chocolate chips can be added. Tips are provided like whisking ingredients well and not overbeating or overbaking the brownies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Fudgy cocoa brownie

    Ingredients
    1/2 cup unsalted butter, melted 2 teaspoons pure vanilla extract
    and hot 1/2 cup all purpose (or plain) flour
    1 tablespoon cooking oil, (olive 1/2 cup unsweetened cocoa
    oil or coconut oil are fine) powder
    1 1/8 cup superfine sugar, (caster 1/4 teaspoon salt
    sugar or white granulated sugar)*
    2 large eggs
    Instructions
    > Preheat oven to 350°f (175°c).
    > Lightly grease an 8-inch square baking pan with cooking oil spray.
    > Line with parchment paper (or baking paper); set aside.
    > Combine hot melted butter, oil and sugar together in a medium-sized bowl.
    Whisk well for about a minute.
    > Add the eggs and vanilla; beat until lighter in colour (another minute).
    > Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the
    wet ingredients until just combined (do not over beat as doing so well affect
    the texture of your brownies).
    > Pour batter into prepared pan, smoothing the top out evenly. (optional: top
    with chocolate chunks or chocolate chips.)
    > Bake for 20-25 minutes, or until the centre of the brownies in the pan no
    longer jiggles and is just set to the touch (the brownies will keep baking in the
    hot pan out of the oven). If testing with a toothpick, the toothpick should come
    out dirty for fudge-textured brownies.
    > Remove and allow to cool to room temperature before slicing into 16
    brownies.

    Optional add ins:


    > Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter
    chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

    Notes
    *regular white, granulated, sugar can be used if you can't find caster sugar. For
    even fudgier brownies, use half white and half light brown sugar!

    Tips and tricks:


    Whisk your butter and sugar really well.
    2. Beat in your eggs for a good minute. This step is crucial for that crackly top
    3. Do not over beat your batter once the flour and cocoa powder are added.
    That creates air pockets in the batter which will give you cake-like textured
    brownies.
    4. Try not over bake them. Check them at around the 15 minute mark and keep
    your eye on them. As some ovens run hotter than others, timing is a guide
    only. Our oven bakes them at exactly 21:30 minutes. Another oven we tested
    them in baked them at 18:40 minutes. You can go a little bit over if you like
    them set a bit more, but i don't recommend it if you're looking for the fudgiest
    brownies in this lifetime.
    5. I bake my brownies on the top shelf in the oven. I find the middle shelf
    cooks them a lot faster and dries them out. If your oven runs hotter at the top
    half, move them to the middle shelf.

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