When I was a child, my mom used to make brownies for me, and I loved the taste. After she passed away, I couldn’t find that same taste anywhere :- not in any bakery or restaurant. But I remembered the way she used to make them, and eventually, I tried to make them at home. Surprisingly, I managed to recreate the taste I had been searching for all along Today I’m sharing that recipe with you and I hope you enjoy the taste as much as I do.
Homemade Brownie Recipe Ingredients
Returning to Michelle’s brownie recipe: to make it just like boxed mix brownies (or better), she uses granulated sugar, flour, salt, and chocolate chips, and then adds these essentials
- 2 eggs + water – Michelle uses a bit of water with eggs to give the brownies the same chewy texture as boxed brownies, even without any commercial emulsifier. Eggs provide lift in the oven, even without baking powder.
- Powdered sugar- Just like boxed brownies, powdered sugar contains cornstarch which thickens the batter without artificial ingredients.
- Unsweetened cocoa powder – Michelle suggests using Hershey’s special dark Dutch-processed cocoa powder (I used Whole Foods’ 365 cocoa powder). If lumpy be sure to sift it.
- Oil – Unlike many recipes that use unsalted butter Michelle calls for canola oil for a similar texture to boxed mixes. I used olive oil, as that’s what I had on hand and love its rich flavor.
- Vanilla extract Just 1/2 teaspoon really enhances the chocolate flavor
That’s it! These incredible homemade brownies are so easy to make
How to Make Brownies from Scratch
First, combine the dry and wet ingredients separately. Mix sugar flour , powdered sugar , cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk eggs, olive oil, and water together in a large bowl
Next, mix the wet and dry ingredients. Sprinkle the dry mix over the wet mixture and fold until fully combined The batter will be thick.
Transfer the batter to a parchment-lined 8×8-inch baking pan, spreading it to the edges and smoothing the top with a rubber spatula. It will be quite thick, which is normal.
Finally bake place the pan in a preheated 325-degree oven for 40 to 45 minutes, until a toothpick comes out with a few moist crumbs. Allow the brownies to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to three days, or freeze for up to a month. When I last made these, I doubled the recipe and stored the second batch in the freezer—perfect for a quick treat or dessert!
Best Brownie Tips For the best results, Michelle recommends using high-quality chocolate chips in her book. She suggests Ghirardelli’s 60% cacao bittersweet baking chips, though I personally love using dark chocolate morsels. Any good brand will work wonderfully.
Remove them just in time If you’re making this recipe, avoid overbaking by removing them as soon as a toothpick comes out with just a few crumbs. As they cool, they’ll firm up
Let them cool completely Resist eating them straight from the oven! Cooling gives them the ideal gooey texture and richer chocolate flavor, and they’re less likely to break when you cut them trust me it’s worth the wait.
More Favorite Treats
If you like this brownie recipe, try one of these other delicious recipes next.
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