My amazing chocolate brownies recipe
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- Dish type
- Chocolate traybakes
These brownies are made with vegetable oil and dairy free. Enjoy them on their own, or with ice cream or whipped cream.
8 people made this
- 215g vegetable oil
- 6 tablespoons cocoa
- 4 eggs
- 400g caster sugar
- 1 teaspoon vanilla extract
- 190g plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 180 C / Gas 4.
- In a large bowl mix together the oil, cocoa, eggs, sugar and vanilla until smooth.
- Add in the flour, baking powder and salt and mix thoroughly.
- Pour the mixture into a greased rectangular tin.
- Bake in the oven for 30 minutes.
- Allow the brownies to cool for a few minutes before cutting into squares.
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I love a spoonful (or spoonfuls) of chocolate mousse . The creamy dessert satisfies my sweet tooth every time. I also love brownies . And, with this chocolate mousse brownies treat, you get the best of both worlds…homemade brownies topped with creamy, two-ingredient chocolate mousse. I even added some chocolate curls for more chocolate!
This recipe is very similar to my French Silk Brownies. It is just as rich and creamy, however, French Silk Mousse is much lighter. This mousse has no eggs and is only 2 ingredients! A perfect craving buster.
Epic Brownies – Best Chocolate Brownies Recipe
This recipe produces the best chocolate brownies I ever tasted. I prefer these brownies to any restaurant brownies. They are so rich, fudgy and chocolaty &ndash exactly what the brownie should be! Amazing texture, just the right sweetness &ndash the search for the perfect brownie is finally over.
A great thing about this delicious brownie recipe is that it&rsquos super easy to make. I love recipes that are easy and produce gourmet results, and this brownie recipe is exactly that. Even the most inexperienced cook can follow these easy instructions without a fail. The epic brownies are truly foolproof!
The basic ingredients for best chocolate brownies are very simple: butter, cocoa powder, flour, eggs, sugar and vanilla. You can&rsquot really go wrong with a mixture of these goodies. Yes, just the good old basics, no fancy-shmancy ) That just proves that a regular home cook can produce amazing bakery-style desserts with no special ingredients and no special equipment. You just have to follow the right recipes, and my site is full of them :)
Brownie recipe with a “kick”
Adding a generous teaspoon of cinnamon and a bit of heat from the chili powder ensures that this brownie recipe will get your guests a-talking. The spice is subtle, but complements the chocolate! A marriage made in heaven!
I added a sprinkle of bittersweet chocolate chips on top, which made them so decadent and sweet.
Add these to your Cinco de Mayo menu, and I promise they will make the perfect highlight.
How to Make a Sourdough Starter
For these brownies, you just need to make it to the day when you begin removing half the starter (around day 3). Then, you can add it to your brownies recipe.
To begin, add 1/2 cup flour and 1/3-1/4 cup water to a jar and stir well. Then, gently cover the jar (do not seal it closed) and let it sit in a warm place (70°F is best) for 24 hours. The best option for a cover is a paper towel and rubber band. Or, just remember to keep the jar lid loosely sealed. Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter. Wait 24 hours before checking the mixture.
Day 2: After 24 hours, check the mixture for bubbles. If you see bubbles, add the flour and the water, mixing it well, and let it sit for the next 24 hours. If you don’t see bubbles, do not get discouraged! It sometimes takes a couple of days for the science of it all to work. Just wait another day (or even two) until the first feeding (adding flour and water).
Day 3: After another 24 hours, check for bubbles. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours. Oh, and don’t get rid of the starter you removed! You can use this for these Easy Sourdough Brownies! And, now that you have been successful in feeding the starter, don’t stop now!
On days 4, 5, 6 you can feed it 2 times a day with the flour and water. Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.
Fudgy, Chewy, Cakey Brownies
Yield: 16 Brownies
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts
1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
2. Whisk flour, salt and baking powder in a small bowl set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.
4. Pour batter into prepared pan bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.
5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
Note: If you wait until toothpick inserted comes out clean, they're overcooked. You want fudgy crumbs.
from "The Perfect Recipe" by Pamela Anderson
All images and text © for My Baking Addiction
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The three layers are distinct and required to make these as slutty as possible.
And as far as each layer goes, I think the classic chocolate chip cookie and fudge brownie are the perfect partners.
That being said, there&rsquos nothing saying you can&rsquot use. You can try M&M chip cookies, or white chocolate, or even pecan.
I guess &lsquoslutty&rsquo is in the eye of the beholder, and if you like your brownies a little nutty, then you do you.
For this recipe, you will need:
- Chocolate chip cookie dough &ndash If you want these as fast as possible, please, use that refrigerated dough. It&rsquos ready-to-go and fool-proof. But if you have a bit of extra time and feel like making a day of it, making your own cookie dough will leave you with extra to snack on while the brownies bake!
- Oreos &ndash I prefer double-stuffed Oreos, but I know some like the thins. It&rsquos up to you.
- Brownies &ndash Let&rsquos just get this out of the way &ndash boxed brownies are insanely good! They&rsquore perfect every time and ridiculously easy to make. But if you have that one go-to recipe, now&rsquos your time to shine!
Technically, Oreos are vegan since they contain no animal-derived ingredients.
However, Oreo actually states that they are not vegan due to the possible cross-contamination with milk in the factory.
So it really depends on your own preference and limits when it comes to possible animal by-product contact.
But! If you&rsquove seen the pictures and don&rsquot want to be left out of the fun, you can make your own cookie dough, Oreos, and brownies. All vegan. All delicious!
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I’m sure you’re all…”A brownie recipe?”. Isn’t she supposed to be eating Zoodles and low-carbing it up right now? Yeah…well..about that…
These Malted Chocolate Brownies are dense, chewy and chocolatey for days! If you are still on the fence about malt, try my Fudgy Brownie Recipe. They are a completely perfect, classic fudgy brownie!
Now these aren’t a lickity-split brownie…I mean, they aren’t hard for sure..but they do involve a bit of chocolate chopping. So if you’re opposed to that try my kid’s favorite brownies. I actually made these a few weeks ago, smack dab in the middle of the holidays where no recipe was off limits., no sweet was too complicated! Again, not that these are complicated. But they’re just not…ugh. I don’t know what I am saying.
Just chop the dang chocolate. Jayz.
Anyhow, they are a really lovely dark chocolate brownie. In other words, they aren’t for the faint of heart. But I will tell you I LOVED LOVED them, and they will most likely be my “fancy” brownie recipe from now on.
I also hate when photos don’t do a recipe justice…and these brownies, while they look good…they are ten times more perfect than these photos look. I promise y’all.
First, I had to get the rhubarb compote going on the stove, which was easy enough.
From there, I carefully melted the chocolate in the microwave, but I had to stop it often to make sure the chocolate wasn't burning while also monitoring the compote to make sure it didn't get too hot.
In between these tasks, I sifted together most of the dry ingredients (flour, baking powder, cinnamon, and chile powder).
Then, I creamed the butter and sugar together in a stand mixer, carefully added the eggs one at a time, and stirred in vanilla and dark rum.
By this point, my chocolate was nice and melty, but the rhubarb compote looked stringy. I took a stick blender to it to ensure it was smooth, then added the compote to the chocolate.
After that, I poured this mixture into the wet ingredients and gave it a few stirs until it was all combined. Then I added even more ingredients.