Chewy Brownies
  
6oz Chocolate Chips
1/4 Cup Walnuts, Chopped
7 Tablespoons room temperature Unsalted Butter, plus 1 Tablespoon for Baking Pan
3 Tablespoons Oil
3 Eggs
3/4 Cup All-Purpose Flour
1oz Coco Power
1/4 Teaspoon Baking Powder
1 Cup Brown Sugar, Dark or Light
1/2 Cup Sugar
1/2 Salt

DIRECTIONS:

1. Preheat your oven to 350 degrees. With a pastry brush you'll need to butter your baking pan and line with parchment paper leaving 1-inch to overhang on both sides, be sure to butter parchment paper.

2.  In a large bowl whisk together flour, coco powder, baking powder and salt until fully combined. In a heat proof bowl set over a pot with lightly simmering water you'll need to melt chocolate with butter and oil until silky and smooth. Remove bowl from heat and add in both sugars, stir for 30 seconds before whisking in eggs until smooth.

3. With a spatula add dry ingredients and gently fold to combine, then add brownie batter to your  buttered parchment baking pan. Bake in oven until a toothpick in the center comes out with crumbs, that should take about 35 - 40 mins. Remember to let your brownies cool in the baking pan on a wire rack for 15 mins, then remove from pan and place back on wire rack to cool down completely before cutting into desired sizes and ENJOY !!!

NOTES:

I recommend storing any leftover brownies in a Ziploc bag for freshness for up to 3 days or in a freezer for up to 1 month.


Comments

Post a Comment

Popular posts from this blog

Image
Quick Pho Soup for Two 4oz Spaghetti, whole & unbroken 2 Large Garlic Cloves, minced 4 Lemon Slices 1 Chicken Breast, about 8oz 2 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Soy Sauce 1 Can Chicken Stock 4 Cups of Water 2 Eggs Vietnamese Basil Dried Shrimp Red Pepper Flakes Hoisin Sauce Salt & Pepper DIRECTIONS: 1. In a medium pot heat 1 tablespoon of oil, add garlic with a pinch of salt & pepper and sauté for 1 minute then add chicken stock and water to garlic along with soy sauce, lemons and chicken breast and boil for 5 mins covered. 2. Add whole spaghetti gently into broth to avoid breaking and boil for 13 mins uncovered, stirring gently a few times. 3. After 13 mins is up, turn off heat and remove chicken breast to cutting board and shred using 2 forks before returning chicken back to stock. 4. Meanwhile in a non-stick skillet heat 1 tablespoon of oil on medium heat, crack eggs individually into 2 small bowls with a pinch of salt to...
Read more
Image
  Banana Peel Bread 2 Ripe Bananas, Peels only 4 Tablespoons Unsalted Butter, Melted 2 Eggs 1 1/2 Cups All-Purpose Flour 3/4 Cup Sugar 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon of Salt DIRECTIONS: 1. Preheat oven to 350 degrees. Cut banana peels into 1 inch pieces and place them in a small pot with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 mins.  2. Remove pot from heat and allow peels to cool slightly, then strain peels reserving 1/4 cup of liquids, transfer peels and liquids to small measuring cup and puree with an immersion blender until nice and smooth. 3. Butter and lightly flour a loaf pan, then in a large bowl whisk together flour, sugar, baking soda, baking powder and salt until fully combined. Add eggs, peel puree, and butter to dry ingredients and gently whisk together slowly not to over mix. 4. Bake until a toothpick inserted into the center comes out clean, about 40-45 mins rotating once during ...
Read more
Image
Lemon Pepper Chicken with Asparagus and Tomatoes  2 Boneless, skinless Chicken breast halves, halved horizontally 1/4 cup all-purpose flour 1 Lemon 12 ounces Asparagus 8 ounces Cherry or Grape Tomatoes, sliced 2 Tablespoons of Apple Cider Vinegar 2 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper 1 Tablespoon of butter Lemon Zest for garnish DIRECTIONS: 1. Pound the halved chicken breast until roughly about 1/4 inch thick then lightly coat in flour seasoned with slat and pepper, gently tapping off any excess flour. 2. Heat oil and 1 tablespoon of butter in a large skillet over medium heat and cook chicken in batches not to over crowd the skillet, until nice and golden on each side about 2 - 3 mins until fully cooked. Then transfer the chicken to a side on a plate until needed. 3. Turn heat to low and deglazed skillet with vinegar for about 1 min then add asparagus and cook covered for about 4 mins adding salt and pepper, then remove asparagus from pa...
Read more