Best Ever Chew Chocolate Brownies - The Scran Line
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RECIPE
Brownies
125g - 1/2 cup unsalted butter
125g - 1/2 cup dark chocolate
3 large eggs
30g - 1/4 cup Dutch cocoa powder
1/2 tsp salt
15ml (1 tbsp) coffee shot
335g - 1 1/2 cups granulated sugar
1 tsp vanilla extract
115g - 3/4 cup all-purpose flour
200g - 1 cup milk chocolate chips
Instructions:
Begin by preheating your oven to 160°C / 320°F. Grease a 20cm square cake tin with oil spray and line the sides and bottom with baking paper. Set aside.
Add the butter and chocolate into a heatproof bowl and microwave for 20 seconds at a time, stirring each time until completely melted and smooth. Alternatively, you can melt these two ingredients together by placing the bowl over a saucepan of simmering water. (don’t let the bottom of the bowl touch the water.
Add the whisked eggs and mix them into the chocolate/butter mixture. Then add the cocoa powder, salt, coffee shot, sugar, vanilla extract and flour and mix until well combined. Finish by adding the chocolate chips, fold through using a spatula. Pour the batter into the square baking tin and spread out evenly using a spatula. Bake for 25 minutes, take out of the oven and allow to cool completely before slicing up and serving.
Notes
Brownies can be stored in an airtight container for up to three days and are even better the next day!
Post notes (to appear before recipe) 750 - 1,000 words
How do I make my brownies chewier?
Let them age a day! The longer you wait to eat them, the chewier they will be! I’d recommend letting them rest no longer than two days in an airtight container before serving!
Chapters
0:00 Introduction
0:50 Help me grow the channel!
2:17 How to make the batter!
5:13 How to prepare your baking tin
6:48 Taste Test!
8:00 Please subscribe!
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Brownies
125g - 1/2 cup unsalted butter
125g - 1/2 cup dark chocolate
3 large eggs
30g - 1/4 cup Dutch cocoa powder
1/2 tsp salt
15ml (1 tbsp) coffee shot
335g - 1 1/2 cups granulated sugar
1 tsp vanilla extract
115g - 3/4 cup all-purpose flour
200g - 1 cup milk chocolate chips
Instructions:
Begin by preheating your oven to 160°C / 320°F. Grease a 20cm square cake tin with oil spray and line the sides and bottom with baking paper. Set aside.
Add the butter and chocolate into a heatproof bowl and microwave for 20 seconds at a time, stirring each time until completely melted and smooth. Alternatively, you can melt these two ingredients together by placing the bowl over a saucepan of simmering water. (don’t let the bottom of the bowl touch the water.
Add the whisked eggs and mix them into the chocolate/butter mixture. Then add the cocoa powder, salt, coffee shot, sugar, vanilla extract and flour and mix until well combined. Finish by adding the chocolate chips, fold through using a spatula. Pour the batter into the square baking tin and spread out evenly using a spatula. Bake for 25 minutes, take out of the oven and allow to cool completely before slicing up and serving.
Notes
Brownies can be stored in an airtight container for up to three days and are even better the next day!
Post notes (to appear before recipe) 750 - 1,000 words
How do I make my brownies chewier?
Let them age a day! The longer you wait to eat them, the chewier they will be! I’d recommend letting them rest no longer than two days in an airtight container before serving!
Chapters
0:00 Introduction
0:50 Help me grow the channel!
2:17 How to make the batter!
5:13 How to prepare your baking tin
6:48 Taste Test!
8:00 Please subscribe!
