How the Mixing Method Affects Brownies Taste and Texture
Chewy Brownies (yield: 13x9 inch pan)
10 ounces (284g) unsalted butter
2 ¼ cups (450g) superfine sugar*
1 ¼ cups (105g) Dutch-processed cocoa powder
2 ounces (57g) dark chocolate (around 60-70%), finely chopped
2 tablespoons (16g) toasted milk powder
4 large eggs
2 egg yolks
1 tablespoon vanilla extract
1 cup (140g) all-purpose flour
1 teaspoon table salt
8 ounces (227g) chocolate chips
1. Heat the butter over medium heat just until it comes to a boil. Remove from the heat and immediately add the sugar, cocoa powder, chocolate, and milk powder. Mix together until combined. Let cool for 5 minutes.
2. In a small bowl, whisk together the eggs, yolks, and vanilla. Slowly add the eggs to the cocoa mixture from step 1.
3. Add the flour and salt and mix just until combined. Finish by mixing in the chocolate chips.
4. Spread into a 13x9 inch that has been prepped with nonstick spray and a sheet of parchment paper on the bottom.
5. Bake at 350F (180C) for 25-30 minutes or until a toothpick inserted in the center comes out with streaks of thick batter (the toothpick should not come out clean nor should it come out entirely coated with shiny, wet batter).
*using superfine sugar helps make sure that the sugar dissolves for a shiny top
Watch video How the Mixing Method Affects Brownies Taste and Texture online without registration, duration hours minute second in high quality. This video was added by user benjaminthebaker 20 April 2024, don't forget to share it with your friends and acquaintances, it has been viewed on our site 7,292,31 once and liked it 653 thousand people.