Best Ever Chocolate Brownies
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When I tell people that I did not go to any bakery nor cooking school, none of them believe me. Trust me when I say, all these finger licking, delicious, decadent -slurp dishes on my blog is all courtesy of creations that I learnt off of YouTube food channels and Pinterest. Its all about the curiosity , creativity, passion, interest, drive, and determination in learning all new things related to food. Before I started all these food business, all I did on YouTube was watch funny videos, Ellen Degeneres and dance videos which I still do, but not as much. Those were my priorities then. I eventually stumbled upon the likes of – Gordon Ramsay, Laura in the Kitchen, Food wishes, Cupcake Jemma, Joy of baking, Everyday Food and Tasty just to mention my top most favorite foodies I run to when I need an idea/ideas.
What am trying to put across is, we all have a tenancy to neglecting the tools we have in improving our lives. Once you have an idea, that’s the most important first tool you need to start a business or a brand. You necessarily don’t need capital to start anything. Tools like – the internet, which is almost everywhere and available, a laptop /computer and the creation of content are the top most important tools in building your foundation and then later, look for capital or an investor.
Let’s now talk about making the “Best ever chocolate brownies“. Right before you settle down on one particular recipe, do your research, get educated in learning about substitutes – because you definitely do not want to rush to the supermarket looking for an ingredient that you might already have or that recipe used a different name that you didn’t know of – just because you were lazy to research. Eg – All purpose flour / plain flour = are the same thing, or Stick butter / Margarine – they are basically not the same thing, however you can substitute one to the other -either by increasing or reducing the quantity etc. etc.
Here are a few tips and tricks to consider before prepping any type of brownies.
- Use room temperature eggs
Cold eggs can result in a denser texture than desired, they won’t mix together as easily. Let your eggs sit out of the fridge for a half hour before baking. Eggs are generally the leavener in fudgey (and often chewy) brownies, they contribute greatly to the final texture. Unless you don’t take eggs, you can totally substitute them for mashed bananas.
2. Type of Sugar
All brownies contain sugar. It could be either brown sugar or castor sugar – pure white” in color or rather both. Depending on what you have at hand, use that. It’s also important to remember that sugar plays the role of “liquifier” in baking — higher ratios of sugar can mean a softer, more tender interior. Using a portion of brown sugar in the recipe can help create a moist, chewier texture in the finished brownies.
Depending of what your goal is, the less use of flour in the recipe, the denser and fudgier the brownie will be (and this is particularly true when the brownie uses a large quantity of melted chocolate as the base). The more flour in the recipe, the cakier the brownie. It’s important to noted that despite the desire for brownies to be tender and moist, cake flour (which is lowest in protein, and thus often produces the most tender baked goods) isn’t the best flour to use for brownies. All purpose flour is best for brownies.
Basically, I’m talking about oil or butter here. Both will tenderize the product by providing fat content (fat coats the protein strands created during mixing, which helps to prevent clumping and to create a smooth batter). Stick butter is a more flavorful choice to many bakers, this means that butter can help to produce a cakier brownie. Oil is neutral, which allows the chocolate flavor to shine, so it’s often used in fudgy brownie recipes.
This could be solid cooking chocolate that is melted, dry unsweetened cocoa powder, or a combination of the two. Normally, fudgy brownies are made using melted chocolate and cakey brownies are made with cocoa powder, and chewy brownies can be either or, more likely, have the combination of both. It’s important to remember that the type of chocolate contributes heavily to the final texture. Melted chocolate is liquid and provides moisture and gooeyness. Cocoa powder is dry and acts like flour (most recipes that use a lot of it cut down on flour to prevent the end product from becoming too dry).
6. Baking Tin/Pan
Always choose a light-colored, shiny pan, which will conduct heat more evenly. Glass or dark-colored pans can cause the edges to over bake or burn. I’ve learned that the type of pan isn’t as important as the baking time. So if you only have a metal pan, don’t rush out to buy a glass one. Just remember, darker, metal baking pans should never go on the bottom rack, keep it towards the middle or even the upper third of the oven. Make sure it’s lined with greased baking parchment or aluminum foil and to leave an overhang on the sides to create handles. When your brownies have cooled, use the handles to lift out the uncut brownies, place a cutting board gently on top to flip it onto, and peel off the parchment. Then carefully invert it again so the shiny side is up before cutting.
7. Mixing the Batter
When a recipe calls for solid chocolate, it needs to be melted, either over a double boiler or in the microwave. The most important thing is to allow the melted chocolate to cool before mixing it with the other ingredients. Stick your (clean) finger in the melted chocolate to test the waters. If it feels noticeably hot or warm, it’s too warm. If it feels sort of like nothing, that means it’s hovering around your body temperature and it’s good to go.
8. Time is VERY IMPORTANT
Preheat your oven before hand. Most of the brownie recipes calls for a 180°C /350° F, before you place your pan inside the oven, make sure your oven has been preheated for at least 10 mins.
If you have more tips and tricks for brownies and you’d love to share, feel free to leave a comment down below.
Making the “Best ever Chocolate Brownies“
Prep time: 15 mins Bake time: 30 mins Total time: 45 mins
Serves: 6 to 8 pax
- 250 g of milk chocolate
- 200 g of margarine – “Blueband”
- 250 g of caster sugar
- 6 eggs
- 1 teaspoon of vanilla extract
- a pinch of salt
- 250 g of confetti sprinkles – OPTIONAL
- An oven
- Baking Tin
- Parchment paper
- Extra cooking oil
- Pastry brush
- Mixing bowls
- Double boiler / Microwave
- Stand mixer / Electric hand mixer
- Large sieve
- Sharp knife
- Frozen Blue berries
- Vanilla yogurt
Step 1: Melting the chocolate
Over medium heat – place a smaller sufuria /saucepan with a cup of water then on top of it place a large mixing bowl – glass or aluminium- add chopped cooking chocolate + margarine – wait for it to completely melt. Once melted – set it aside to cool.
Step 2: Prepping the brownie batter
Using a stand mixer /electric hand mixer or just by hand – whatever tools you have. I used a stand mixer – Place the castor sugar in the bowl and added the eggs. Over low speed, mix them for at lease 3 to 5 mins till light. Add in the vanilla extract – mix the 30 seconds. Add in the cooled melted chocolate/ butter mix while on low speed till all is gradually mixed in.
Step 3: Sifting the flour + Mixing it in
Preheat the oven over – 180°C / 350°F
Sift the flour in a bowl + add salt and mix well. Gradually add both of them into the wet ingredients just until all the flour has been mixed in well. DON’T OVER MIX IT.
Step 4: Prep your baking pan
I’m using a 9 x 13 inch baking tin. Align with parchment paper overlapping the sides. Lightly brush some cooking oil on the paper. Sprinkled confetti sprinkles as the base – You can totally have crushed nuts as your base or any other candy, or just have it plain. It’s your choice. Add the chocolate batter over the sprinkles and level it up – as much as possible. Place in the over to bake for 30 mins.
Step 5: 1 hour 30 mins to cool completely.
Step 6: Remove from pan & peel off the parchment paper & slice
Step 7: Add your topping. – OPTIONAL
Step 8: Bon Appetite and Enjoy!!
Are you ready for a rich, super moist, fudgy chocolate coma?? It literary melts in my mouth. So much yumminess in one bite.
Would you try this?
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