Another Sunday, another baking day. This week I made my favourite brownies for my brother’s return from Brazil. I have made these before with all milk chocolate and while they were tasty they are amazing with the combination of dark and milk chocolate.
My favourite brownie recipe is the Fudgey, Chewy, Cakey Brownie’s by My Baking Addiction, they are by far the best I have tried. They have a vast selection of different recipes and if they are half as good as these ones then they will be fantastic. It is an easy recipe to follow and they are easy to make alone or with the kids.
This recipe does use a mix of cups and ounces. I have already converted the butter for you as I had to when I made them. This is a good site to convert cups to g for flour if you want to use them. If not you can pick up a set of cups at most supermarkets. I picked mine up at Asda for a couple of pounds, but you can get them easily online, just google measuring cups and have a look to see what you like.
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 (142g) 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.