Brownies are America’s favorite bar cookie. This recipe gives you a Brownie with a wonderfully moist and chewy texture. It contains three types of chocolate; semi sweet (or bittersweet) chocolate, unsweetened chocolate, and unsweetened cocoa powder, which gives you a Brownie with an intense and complex chocolate flavor.
Brownies are easy to make, just one bowl is needed. First, the butter and the semi sweet and unsweetened chocolates are melted and then, one by one, you whisk in the rest of the ingredients. As always, the brand of chocolate you use will affect the flavor of your Brownies. You can use either semi sweet or bittersweet chocolate and for the unsweetened cocoa powder you can use either Dutch processed or natural. I do like to add toasted hazelnuts to the batter, but you could use pecans, walnuts, or almonds. Or, if you don’t want to add chopped nuts, you can just leave them out or add chocolate chips or even some dried fruit.
The challenge with Brownies is to tell when they are baked. It is amazing how just a minute or two will turn a moist Brownie into one that is dry. So use the stated baking time as a guide and test the Brownies a few minutes before the end of the stated baking time. The top of the Brownies should be set and dry, and when you insert a wooden toothpick into the center of the Brownies it should have batter clinging to it.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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