Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Brownies Recipe & Video

Printer Friendly Page

Pin It

This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a deep chocolate flavor. Brownies are often classified as "fudgy" or "cakey", yet I would describe this brownie as a cross between the two. They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream.   

The beauty of this Brownie is that it is made using just one bowl. First you melt the chocolate with the butter and then, one by one, you stir in the rest of the ingredients. You do not have to pull out your electric mixer, all you need is a wire whisk and spatula (or wooden spoon). The deep chocolate flavor of these brownies comes from semisweet chocolate and cocoa powder (either unsweetened or Dutch-processed). As I have stated so often with other chocolate recipes, the quality of the chocolate will affect the taste of your brownies. So buy the best you can afford. When choosing a chocolate, always buy one that you enjoy eating out-of-hand. Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces. Although this recipe calls for adding chocolate chips to the batter, you could substitute nuts (chopped walnuts or pecans) for the chocolate chips.

Now, the challenge with all Brownies is how long they should be baked. It is amazing how just a minute or two will turn a moist brownie into one that is dry and tasteless. So use the stated baking time as a guide only and test the brownies a few minutes before the end of the baking time. Test with a toothpick inserted into the center of the brownies. These brownies are done when the toothpick still has a little batter clinging to it and a few moist clumps. You do not want the toothpick to be clean as this means the brownies have been over baked.

Brownies are definitely America's favorite bar cookie (square). It is hard to believe that they began their life in a Sears, Roebuck and Co. catalog over 100 years ago (1897). Brownies are so named because of their dark brown color, not because they contain chocolate. In fact, the first brownie recipes didn't even contain chocolate. When I looked in Fannie Farmer's 'Boston Cooking School Cook Book' the Brownie recipe calls for butter, sugar, Porto Rico molasses, an egg, flour, and pecan meat. So, I think we can safely say that our Brownie has evolved over the last century.

Related Recipes You May Like

Brownies, Chocolate

Fudgy Chocolate Brownies

Brownies, Katharine Hepburn

Low Fat Brownies

Raspberry Brownies

Black Forest Trifles

Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

View comments on this recipe on YouTube

Reference:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (150 grams) semisweet or bittersweet chocolatechopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC