Chewy, Fudgy brownies what else can be better!
Honestly, whenever I crave for brownies that box brownie mix comes in handy.
But I promise these are just as good as those boxed brownies! Probably even better! And what’s great is that you can make them at home.
Brownies get a little dry after a couple of days especially if you have a small family like mine, we can never eat them all. So, I created this recipe so it would make just one loaf sized brownie. It can either make 3 large brownies or 8 small ones.
Ingredients:
Powdered Sugar: The cornstarch in powder sugar will help replicate boxed like brownies without all the added preservatives.
Chocolate chips/chocolate chunks: Either or is fine, I just generally prefer to use chocolate chunks.
Dutch Process Cocoa Powder: You can find Ghirardelli Dutch process in the grocery stores; you also do have the option of using Hershey’s too I know that it’s more easily accessible at some grocery stores. But it will change the flavor and the texture a bit.
Brownie Tips:
- Crackly Tops: in order to achieve the crackly tops on the brownie you have to make sure to melt the butter and the chocolate. Mix it well and make sure it’s fully melted, making sure that you’re not overheating the chocolate. Add in the powdered sugar and mix it into the melted butter mixture. These three steps will ensure that you will have that nice crackly top on the brownie!
- Overmixing: make sure not to overmix the brownie! Just barely mix it until you see no more dry ingredients.
- Cooling: Allow the brownies to cool on the countertop before cutting, that way you can achieve nice clean cuts
- Measure Correctly: measure the flour properly, remember to not push the flour in. But scoop the flour into your measuring cups and then level it off with a butter knife. Adding to much flour will change the outcome of the brownies
- Don’t overbake your brownies: Underbake the brownies just a little bit, that way you can have nice fudgy brownies.
Storage:
Place them into a tightly sealed container at room temperature for 2-3 days.
Add-ins:
I put 2 tbsp of chocolate in the recipe, but you can add anything else you’d like. I would add up to 1/4 cup of additional ingredients
One bowl, one loaf, chewy, fudgy brownies
Ingredients
- 4 tbsp butter
- 1/4 cup chocolate melted
- 1 egg beaten
- 1/2 tsp vanilla
- 1/4 cup cocoa powder
- 1/4 cup all purpose flour
- 3/4 cup confectioners sugar
- 2 tbsp chocolate
Instructions
- Preheat oven to 350 degrees
- Melt the butter and 1/4 cup of chocolate in a microwave safe bowl and mix until its fully melted.
- Add in the confectioners' sugar, egg and vanilla, mix
- Add in the dry ingredients and then add 2 tbsp of chocolate and stir it in until it's just combined.
- Line a loaf pan with parchment paper or if you don't have parchment substitute with aluminum foil. Spread and even out the brownie batter and bake for 15-18 mins.
- You can stick a toothpick into the brownie after 15 mins and if there are just a few crumbs take it out. If it's wet, then bake for a couple of minutes and then check again.
- Once the brownies are done let them rest and cut when cooled.
If you make these brownies, I hope you’ll leave a review or tag me on Instagram!
Leave a Reply