Delicious homemade brownies
I was craving something sweet and chocolate. Therefore, I whipped out my Hershey’s Chocolate cookbook and revamped my favorite brownie recipe. I’m one of the few people that doesn’t care for fudge textured brownies. I like for my brownies to be more on the cake texture side. They still give the richness that everyone desires when biting into a brownie @Lemon8 Food.
Ingredients:
1 cup (2 sticks) Butter
2 cups Sugar
2 teaspoons Vanilla Extract
5 Eggs
3/4 cup Cocoa Powder
1 1/4 cup all-purpose flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Heavy Cream
Preparation:
Heat oven to 350°F. Spray baking dish with baking spray and set to the side.
Start by melting your butter in the microwave and add to your mixing bowl.
Stir in sugar and vanilla.
Add eggs, one at a time, mixing well after each addition.
Add cocoa powder, beat until well blended.
Add flour, baking powder, and salt mix well. Make sure to scrape the sides of the bowl.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted into the brownies comes out clean.
Cool completely in pan and then cut into bars. Store in airtight container.
❤️I did make a few changes from the original recipe to get the texture I was looking for.
* The original recipe only called for 4 eggs I added an additional egg.
* I also increased the baking powder from 1/2 teaspoon to 1 full teaspoon.
* Lastly, I added 1/4 cup of heavy cream.
Happy baking ❤️🍰🎂
#bakingfromscratch #lemon8challenge #dessert #brownies #lemon8food
When I started experimenting with homemade brownies, I found myself craving a specific texture that many traditional recipes didn't offer. While fudge-like brownies are popular, I personally love the cakey style because it feels lighter and less dense, making it perfect for multiple servings and easy snacking. One tip I picked up on is using more eggs and a bit of baking powder, which helps the batter rise well and gives that delightful crumb structure. Additionally, adding a splash of heavy cream not only enriches the flavor but also contributes to a softer bite. Using quality cocoa powder, like those from premium brands such as Ghirardelli, can make a big difference in flavor depth. I recommend opting for natural unsweetened cocoa in your dry ingredients to ensure the best rich chocolate taste without excess sweetness. Also, make sure not to overbake your brownies; a toothpick test is crucial. Remove them from the oven as soon as the toothpick comes out mostly clean with moist crumbs for that perfect moist cake texture. For serving, I like to cool the brownies completely before cutting them into bars. This step helps to set the structure so they don't crumble apart. Storing them in an airtight container keeps them fresh for several days. You can also experiment with adding mix-ins such as chopped nuts, chocolate chips, or even a sprinkle of sea salt on top before baking for an extra flavor kick. Happy baking and enjoy the rich, chocolatey goodness of homemade cake-textured brownies!
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