Dayna Hoskin really knows how to bake up a storm.
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Hubbies Favourite Chocolate Brownies

Hubbies Chocolate Brownies

So I love to bake, but my husband doesn’t eat cakes.. or slices.. or muffins... or anything I ever bake, unless it's a cheesecake without any signs, or even a suggestion of fruit... or brownies!

So this week my mission has been to make the best brownies! Not too cakey, not too fudgy... but juuust right. It took a few trial runs, finding the perfect between balance between cakey and fudgy isn't as easy as one might think! But here we are, Hubbies Favourite Chocolate Brownies.

MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a layer of parchment paper in the base, large enough to also come up the sides of your tin. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 I recommend 20 minutes to get brownies the same consistency as the ones pictured, however if you like them SUPER gooey, keep a close eye on your blondies progress from the 15 minute mark to ensure they come out just how you like them!


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Slice
Yield: 9Pin it

HUBBIES CHOCOLATE BROWNIES

prep time: 10 minscook time: 20 minstotal time: 30 mins
So this week my mission has been to make the best brownies! Not too cakey, not too fudgy.. just right.

ingredients:

1 cup plain flour
1 cup white granulated sugar
2/3 cup cocoa powder
1/4tsp salt
1/4tsp baking powder
1/2 cup unsalted butter (melted)
1/4 cup vegetable oil
4 eggs (3 whole eggs + 1 yolk)

instructions:

Preheat over to 180 degrees Celsius.

Grease a 20cm x 20cm slice tin and set aside.

Sift into a large bowl your flour, cocoa powder, white sugar, salt and baking powder.

Roughly combine dry ingredients and make a well in the centre of your dry ingredients. 

Drop in your butter, oil and lightly whisked eggs.

Mix together until well combined.

Pour mixture into your prepared slice tin and level it out roughly with a knife.

Place in the oven for around 20 minutes, keeping a close eye on its progress from the 15 minute mark to ensure they come out just how you like them!

NOTES:

EQUIPMENT 
20cm x 20cm slice tin 
large mixing bowl 
parchment or baking paper 
wooden spoon

PREPARING YOUR CAKE TIN 
Grease the base and sides of your cake tin, then place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter. 

EGGS - DON'T JUST DROP THEM IN 
To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.|}

HOW DO YOU LIKE YOUR BROWNIES?
If you like your brownies cakey rather than fudgy, just leave out the extra egg yolk.
calories
338
fat (grams)
19.9
carbs (grams)
38.7
protein (grams)
5.5
Created using The Recipes Generator

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