Bad, Bad, Brownies (But So Delicious)
Finally, another recipe on Cakies! This time it’s a brownie recipe. I know, it’s been a while, but I’ve been busy with my course and writing down and photographing these recipes isn’t something you do in five minutes. To make it even more complicated, I also decided to make a video of this easy brownie recipe. Yes! My first recipe video ever! It was really fun to make. I also learned what NOT to do to for my next video (yes, if time is on my side, there will be more :))
But, before getting too much into the whole video thing already, let me tell you about these delicious brownies and why they are soo bad for you, but also soo delicious! I have been making these brownies for years and everyone that tries one loves it. Then I have to break them the bad news, these brownies, are bad, really bad. There is enough sugar in this brownie recipe them to make two cakes(!), but that is exactly what makes them so delicious as well!
Brownie Recipe on Video!
They are really easy to make, just check out the video below!
[note: this video was made in 2012!]
So?? What did you think of my first recipe video? I am pretty pleased with it, there are some things I would do differently though, to name a few…:
- Film during the day.
I filmed this video in the evening, so you see a yellowy glow from the light. I don’t like that.
- Nobody will like the music.
I have asked a couple of people advice on music, but didn’t get a straight answer. It really doesn’t matter what music I stick under the video, all songs will be annoying at one point…
Oh well, I’m still really proud of myself for pulling this off! For those of you not interested in the video here’s what I did in photos!
Get Started With The Brownie Recipe
As always, first you gather your ingredients: butter, cocoa powder (non-sweetened), sugar, lots and lots of sugar, eggs, vanilla extract (not in the picture), flour, baking powder, salt and dark chocolate.
Next, grease and line a brownie tin with parchment paper.
Set a bowl over a pan of simmering water (au bain marie)
And leave to melt slowly. Or do as I do and start mashing in the chocolate with the butter, hoping it will melt sooner.
First it will look really messy like this and you wonder why you just can’t be patient and let it melt slowly.
Soon however, it’ll start to really melt and slowly coming together. So you start stirring.
When it looks like all butter and chocolate is melted stir it a bit.
You should have a nice and shiny butter and chocolate mixture ready. Now it’s time to take the bowl of the heat and cool to room temperature.
Add cocoa powder.
And suuuuuuuuuugaaaaaaarrrr 🙂
Gently mix it all together, be careful not to stir too vigorously otherwise the cocoa powder will end up everywhere.
Once the cocoa powder is incorporated you can give it a good mix.
Now add the eggs one by one, stirring in between each egg.
Next, add the vanilla extract and stir again.
Now it’s time to add the flour.
At this point I like to give it a stir it just once or twice.
Next, add the baking powder and salt and stir till you reach a smooth, shiny and silky consistency. Once you see that consistency, you stop mixing, you don’t want to overbeat the mixture.
Pour the mixture into the brownie tin.
Keep pouring till you’ve got all your mixture in.
If needed you can spread out the brownie mixture evenly in the brownie tin.
Next, place it in the oven for 35-45 minutes at 350°F/175°C.
Once baked take it out of the tin and you should end-up with something like this. Let it cool completely. Take a knife and cut it into squares.
Now doesn’t that look delicious??!
Here’s one where you can see the chocolate bits every brownie should have. A brownie shouldn’t be light and fluffy, but packed with chocolate!
I hope you enjoy this recipe 🙂
SAVE PIN: http://pin.it/6fW0G3K
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 1 cup butter 225 g
- 3/4 cup cocoa powder non-sweetened chocolate - 65 g
- 2 cups sugar 400 g
- 4 eggs
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour 160 g
- 1 tsp baking powder
- 1/4 tsp salt
- 7 oz dark chocolate 70% or higher - 200g
- Preheat oven to 350°F/175°C. Grease and line an 8-9 inch (20-23 cm) square brownie tin with parchment paper.
- In a microwave or in a bowl set over a pan of simmering water, melt butter and chocolate. Cool to room temperature.
- Add cocoa and sugar, mix until blended.
- Add eggs and vanilla, mix well.
- Next, add flour, baking powder and salt, mix till smooth and all flour is mixed in. Don't overbeat the mixture, you should beat until you have a silky, shiny consistency.
- Pour mixture into brownie tin and place in the oven for 35-45 minutes at 350°F/175°C.
- Let the brownie cool completely before cutting into squares.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.