CLASSIC BROWNBUTTER BROWNIES

I have never really been a huge fan of brownies, in fact I never really liked them at all. I made it my mission to have the best recipe everyone would love. It took a lot of trial and error, but it was worth it. I hope you all love this recipe as much as I did developing it. - Amina Malik



INGREDIENTS


150g High Quality Chocolate

50g Butter

200g Granulated Sugar

50g Light Brown Sugar

2 Eggs

Dash of vanilla extract

100g Flour

1 tbsp Corn Starch

2 tbsp Cocoa Powder

1/8 tsp baking powder


BROWNIE VARIATIONS


100g Chocolate Chunks

4 tbsp Peanut Butter

2 tbsp Nutella

A handful of Baby Marshmallows


SERVES: 6-8

TAKES: 45 MINS


1. Preheat the oven to 180°C. Line an 8 inch

square baking dish with greaseproof paper.


2. Start off with browning the butter in a pan on a medium-low heat. Make sure to keep an eye on it whilst stirring for 5-8 minutes. Once the milk solids have turned a golden brown, take off the heat. While warm, add the chocolate in the melted butter, stirring till fully incorporated. Leave to the side.


Browning the butter is an important component in making these brownies rich and fudge. (if you don’t know how, there are plenty of videos online!)


3. Beat the eggs and sugar together until it is light in colour. Mix the melted butter/chocolate mixture into the eggs/sugar and mix well. Add in the vanilla extract.


I found that it is best to incorporate the eggs and sugar well with a hand/stand mixer. You want to make sure that this mixture is light in colour and forms ribbons. This way you’ll get a lovely sheen, crisp top.


4. Sift in the flour, corn-starch, cocoa powder, baking powder and salt. Fold in well. Make sure to not over mix to avoid a cake like texture.


Make sure you only use plain flour so that you can adjust the amount of baking powder you need. I used 1/8 teaspoon of baking powder (although this is optional) to give a slight rise. Adding too much will cause the brownies to rise and then fall too flat.


5. Add any one (or two) of the brownie variations of your choice and fold lightly into the mixture. Transfer into the baking dish and bake for 20-25 minutes or longer depending on how fudgy/cakey you like your brownies.


You want to make sure you do NOT overbake these brownies. If you poke a wooden toothpick in the middle and still see a few moist crumbs, its okay! When you take it out the oven and it still seems too moist, the residual heat will continue to cook the brownie.


6. Remove and let it cool completely in the tray and bon appetite! Serve with a glass of milk or warmed up with ice cream!


www.aminaskitchenette.com

Instagram @AminasKitchenette

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