Homemade Chocolate Brownies
Imagine a golden-brown exterior giving way to a fudgy, melt-in-your-mouth center, sending waves of chocolate bliss through your taste buds. This isn’t just a recipe; it’s a journey into the heart of chocolatey decadence. Let’s dive into perfection with these irresistible homemade chocolate brownies!
1 cup superfine sugar
3/4 cup of cocoa powder
1/2 cup of all-purpose flour
1 Ts of baking powder
1 cup and 2 Tb of butter (two sticks and 2 Tb)
7 oz semi-sweet chocolate chips
Bring your oven to 350 F (177 C) and line a baking sheet with wax paper.
Mix 1 cup of superfine sugar, 3/4 cup of cocoa powder, 1/2 cup of all-purpose flour, and 1 Ts of baking powder in a large bowl.
Next, break four large eggs in a bowl, beat them lightly, and set them aside.
Add 1 cup and 2 TB of butter and 7 oz semi-sweet chocolate chips in a separate bowl. Add water to a saucepan, and place the butter & chocolate bowl on top. This is what they call a bain-Marie, where you gently melt the chocolate and butter. Put these on a medium heat stovetop, and let the water simmer. Keep stirring until the butter and chocolate are completely melted. You can add nuts or dried bits of fruit to the mix if you wish.
Pour the melted chocolate and butter into the dry mix bowl and stir well into a smooth, velvety mix. Next, add the beaten eggs and continue stirring. Keep mixing and folding until silky smooth.
Pour the mix on the wax-paper lined sheet and spread it around for a rough ½-inch thickness. The mix will be thick enough to keep its shape.
Place the sheet in the oven in the middle rack, and set your timer for around 20 min. Turn the sheet 180 degrees after 10 minutes of baking. For gooey brownies, the central part should still be jiggly.
Set the pan on a cooling rack. It will set once it cools off, resulting in a delicious texture.
Transfer to a cutting board or cut the brownies into chunks directly in the pan.