Hubbies Favourite 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!
Click the 'yum' button below to save this recipe to your Yummly app.
Be sure to send us a photo of your batch, and let us know if you love them as much as my hubby does!