Chocolate! Fudge! More Chocolate!~ Baked goodness! Delicious! Brownies! Chocolate has it’s health benefits, in moderation of course! If you’re looking for some chewy, fudgy yet crisp brownies. This will be the recipe that you’ll need to try! Home economics was a wonderful course to take in high school. I will always remember making brownies with my group. The best part of that class was eating what you made. Yum! A few other baked goodies were cinnamon buns and carrot cakes! With summer on it’s way, you can never bake too much!
When I’m baking, I find it easier to use an electric scale to measure with. You pick your measuring unit and then calibrate it and ta-da! It’s ready for use! I find that it’s less messy. All you have to do is calibrate the scale with every ingredient you put in and you’re pretty much all done! Just make sure when you’re mixing, don’t mix it on top of the scale!
228g semi sweet chocolate or dark chocolate -chopped
115g salted butter
150g granulated sugar
50g packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
80g all purpose flour
11g unsweetened cocoa powder
1/4 teaspooon salt
55g of chopped almonds
23×23 cm (9x9in) square baking pan
Parchment paper (Baking paper) or aluminum foil
Preheat the oven to 175 degree Celsius.
In a medium sized bowl, melt the butter and chocolate in a bowl. Microwave in 15 minute intervals. Set aside until cool.
After the butter and chocolate is cooled, whisk in the granulated sugar and brown sugar.
Slowly add the eggs, one at a time. Fully whisk the eggs into the batter each time, to make sure it’s fully incorporated together. Whisk in the vanilla extract.
Now, add the dry ingredients.
Add the flour, salt, cocoa powder, and chopped almonds then fold the ingredients. Do NOT over mix. It’s okay if your batter is a bit lumpy with little pockets of powder. Over mixing the batter will make the brownies really dense. So only mix until the batter is fairly combined.
Line the 9×9 baking pan with parchment paper/aluminum foil with a bit of over hanging sides (this will make it easier for you to pull the brownies out of the pan).
Pour the batter into the tray and bake at 176 degree Celsius for 35 minutes, checking the brownies at 30 minutes. Use a toothpick to insert into the center of the brownie. If the toothpick comes out a bit clean, remove it from the oven and put it onto the cooling rack.
Let the brownie cool completely before cutting. Let the brownie cool down completely (an hour max) before cutting into slices, the longer the better I say! The cooling will help the brownie set and this will help give you a clean cut without the brownies crumbling apart. Trust me, this will help. Wanting to eat the brownies right away is very tempting! I too wanted to eat this right away!
Right after I had baked this brownie and left it for the whole day before cutting it into squares. Only because I went to the Coldplay concert! The almonds add a nice little crunch. I find that chocolate with a bit of nut or fruit always makes this brownie even better! Although I love chocolate, I find I can’t have too much chocolate by itself it makes me a bit sick with too much sugar. However, if you add a bit of other things such as fruits or nuts, I can eat as much as I can!
After baking these, I ended up taking it all to work and shared it with my work colleagues. It disappeared within 15 minutes! Trust me, it was that yummy!
What are you waiting for? Make some yourself today! I promise you won’t be disappointed!
Much love, xo.
Please like and share!
You can also find me on;