The ultimate brownie recipe! This handmade brownie recipe is sure to be a hit because to its flaky exterior, chewy inside, and intense chocolate taste.
For a long time, I searched far and low for a brownie recipe that lived up to my expectations. I always aimed for the same texture and flavor profile in my handmade brownies as the store-bought ones I had as a child: thick, fudgy, chocolatey, with crunchy edges and a crackly top. However, a recipe was not the source of these brownies. We used to always make them using a box. I love making homemade baked goods these days, but no brownie recipe has ever tasted as good as the chocolate brownies my mom made when I was a kid.
I came upon Michelle Lopez’s recipe for Boxed Mix Brownies, From Scratch, in her new book Weeknight Baking this autumn. Would it be possible for me to create brownies at home that taste as good as the store-bought ones?
In a word, yeah! Since my first attempt at these brownies, I’ve been making them over and over again. It requires common household items and is almost as easy as using a mix. Those brownies, though—shiny, fudgy, and chock-full of decadent chocolate flavor—are absolute perfection. You should definitely make them ASAP, believe me!
You should also read Weeknight Baking immediately! Even on the busiest weeknights, you’ll find delicious dishes in this book. You may get helpful hints for becoming a better baker and entertaining variants (the matcha snickerdoodles are calling my name) in each one. Michelle has a wealth of knowledge on how to bake while managing a 9-to-5 job and her blog, Hummingbird High. Using the resources at our disposal, we’re all doing our best,” she writes. Additionally, I am available to assist you with your baking needs whenever it is convenient for you. You will adore this book if you have a passion for baking.
What You Need to Make Homemade Brownies
Now let’s return to Michelle’s brownie recipe! Michelle adds granulated sugar, all-purpose flour, salt, and chocolate chips to make it look like (and taste better than) the boxed mix. After that, she incorporates these essential nutrients:
For the moist, gooey feel of boxed mix brownies without the use of professional emulsifiers, Michelle combines a little amount of water with two eggs. To make the brownies puff up in the oven—which is necessary since this recipe calls for no baking powder—you’ll need eggs.
The secret ingredient to homemade brownies that taste identical to store-bought ones is powdered sugar. To thicken the batter without the use of artificial additions, you may use powdered sugar, which includes cornstarch.
Michelle suggests Hershey’s Special Dark Dutch-processed cocoa powder, but I opted for Whole Foods’ 365 Cocoa Powder, which is unsweetened. If it seems lumpy, sift it well.
Oil — Unlike the boxed mix, Michelle’s brownie recipe asks for canola oil. Most brownie recipes call for unsalted butter. Olive oil is always on hand, and I like its deep taste, so I use it.
Half a teaspoon of vanilla extract brings out the full chocolate taste.
Oh, I see! You won’t believe how simple these homemade brownies are.
The Best Way to Bake Homemade Brownies
The first step is to combine the dry and wet components in separate bowls. In a medium bowl, mix together the flour, sugar, cocoa powder, salt, chocolate chips, and powdered sugar. Then, in a big bowl, mix together the water, olive oil, and eggs.
After that, pour the dry components into the wet ones. Before folding in the dry ingredients, sprinkle them over the liquid mixture. You may expect a thick batter!
After that, remove the parchment paper and pour the batter into a baking pan that is 8×8 inches in size. Smooth it out and make sure it covers the whole pan with a rubber spatula. No worries if the mixture is very thick.
Okay, time to bake! After 40 to 45 minutes, remove the pan from the oven and bake at 325 degrees until a toothpick comes out with a few crumbs attached. Before cutting and serving, let the brownies cool completely. Savor it!
Any remaining food may be kept for up to three days at room temperature in a sealed container. In addition, you may store them in the freezer for up to 30 days. When I made these before, I made double the amount and put half of it in the freezer. Having these on hand for a simple dessert or afternoon snack was a blast!
Top Tricks for Making the Best Brownies Ever
If you want nicer brownies, use better chocolate chips. Michelle claims that utilizing huge, high-quality chocolate chips is one of the most important keys to producing delicious brownies in her book. Enjoy Life’s Dark Chocolate Morsels are my favorite, while Ghiradelli’s 60% Cacao Bittersweet Baking Chips are her recommendation. In this recipe, any brand would be great!
It’s preferable to remove them too soon rather than keep them in for too long. Always make extra sure the brownies aren’t too dry while following this recipe. After inserting a toothpick, bake them until just a few crumbs are attached. Remove them from the oven if you’re still unsure. They’ll become even firmer after they cool!
Allow them to cool before handling. Refrain from devouring these bad boys as soon as they come out of the oven. They get gooier and fudgier as they cool, and they won’t collapse as easily when sliced. On top of that, the chocolate taste will be considerably more intense. Have faith; the wait will be worthwhile.
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