homemade-brownies-recipe

Homemade Brownies Recipe| Delicious Chocolate Treat

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There are gluten-free, vegan, and healthier versions available that use alternative ingredients like almond flour, coconut oil, or substitutes for eggs and dairy.

Gallery Easy Homemade Brownies

Ingredients

  • 1 cup (225g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) chocolate chips or chopped chocolate (optional)
  • Chopped nuts (optional)

Instructions

1/ Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2/ In a microwave-safe bowl, melt the butter. You can also melt it on the stove over low heat. Allow it to cool slightly.

3/ In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.

4/ Gradually pour the melted butter into the sugar and egg mixture, stirring continuously until smooth.

5/ Sift in the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

6/ If desired, fold in the chocolate chips or chopped chocolate and chopped nuts into the batter.

7/ Pour the batter into the prepared baking pan and spread it out evenly.

8/ Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this can make the brownies dry.

9/ Once done remove the brownies from the oven and allow them to cool completely in the pan before cutting them into squares.

Tips and tricks for making best homemade brownies

Quality Ingredients: Use high-quality cocoa powder, good-quality chocolate, and fresh ingredients for the best flavor.

Proper Mixing: When combining wet and dry ingredients, mix until just combined. Overmixing can result in dense or tough brownies.

Room Temperature Eggs: Use room temperature eggs for better incorporation into the batter, resulting in a more even texture.

Line Your Pan: Line the baking pan with parchment paper or aluminum foil, leaving some overhang. This makes it easier to lift the brownies out of the pan for clean cutting.

Don’t Overbake: Be cautious not to overbake the brownies. A toothpick inserted into the center should come out with a few moist crumbs, not completely clean. Overbaking can lead to dry brownies.

Add-Ins: Get creative with add-ins like chocolate chips, nuts, caramel, or swirls of peanut butter for extra flavor and texture.

Cooling Properly: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes cutting cleaner.

Chilling for Clean Cuts: For neat and clean cuts, chill the brownies in the refrigerator for about an hour before slicing.

Storage: Store brownies in an airtight container at room temperature for a few days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer-safe container.

Experiment: Don’t be afraid to experiment with different recipes, ingredients, or ratios to find your perfect brownie. Everyone has their preference for fudgy or cakey brownies, so adjust ingredients accordingly.

Nutrition Facts

homemade-brownies-recipe

The nutritional information for homemade brownies can vary based on specific ingredients and portion sizes. Here’s a general estimate per serving (assuming the brownie pan is divided into 16 equal-sized servings):

  • Calories: Approximately 200-250 calories per brownie
  • Total Fat: Around 10-15 grams
  • Saturated Fat: Typically 5-8 grams
  • Cholesterol: About 40-60 milligrams
  • Carbohydrates: Roughly 25-35 grams
  • Fiber: Typically 2-3 grams
  • Sugars: Varies based on added sugar, approximately 15-25 grams
  • Protein: Around 3-5 grams

Please note that these numbers are approximate and can vary based on the specific recipe and any additional ingredients used, such as chocolate chips, nuts, or other mix-ins. It’s advisable to calculate the nutritional values based on the exact ingredients and quantities used in your homemade brownie recipe for more accurate information.

(FAQs) About Homemade Brownies

Homemade Brownies

Can I use cocoa powder instead of chocolate for brownies?

Yes, you can use cocoa powder in place of chocolate. Make sure to use unsweetened cocoa powder and adjust the sugar content in the recipe accordingly.

How can I make my brownies more fudgy?

To achieve fudgier brownies, use more fat (such as butter or oil), less flour, and slightly underbake them.

Can I substitute ingredients like butter or eggs in brownie recipes?

Substituting ingredients like butter or eggs may alter the texture and taste of the brownies. However, you can experiment with substitutes like applesauce, mashed bananas, or yogurt for eggs, and oils or margarine for butter.

Why did my brownies turn out dry?

Overbaking is a common reason for dry brownies. Ensure you check them a few minutes before the recommended baking time, as every oven varies. Also, measuring ingredients accurately and not overmixing the batter helps prevent dryness.

Can I add nuts or other mix-ins to my brownie batter?

Absolutely! Chopped nuts, chocolate chips, dried fruits, or swirls of caramel or peanut butter are popular mix-ins. Fold them into the batter before pouring it into the baking pan.

How do I cut brownies without them crumbling?

To get clean-cut brownies, use a sharp knife and clean it between cuts. Chilling the brownies in the refrigerator for an hour or more before cutting can also help achieve cleaner edges.

Can I make gluten-free or vegan brownies?

Yes, there are various gluten-free and vegan brownie recipes available that use alternative flours like almond flour or gluten-free flour blends. For vegan options, substitute eggs with ingredients like flaxseed meal or aquafaba and use plant-based alternatives for butter or milk.

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