Recipe: Perfect Chocolate Brownies

Chocolate Brownies. When you need your chocolate fix to be served up warm, nothing quite fills the bill like chocolate brownies fresh from the oven. Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Chocolate brownies are meant to be gooey in the middle and this simple chocolate brownies recipe tells you exactly when it's time to take the brownies out of the oven to make them just right. No need for fancy gluten-free flours. Learn how to make brownies with our delicious chocolate brownie recipe! You can create Chocolate Brownies using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chocolate Brownies

1. It's 3/4 cup of all-purpose flour.
2. Prepare 2/3 cup of confectioners sugar.
3. Prepare 80 grams of 70% Dark chocolate.
4. You need 1/4 cup of sugar.
5. It's 1 1/2 tbsp of canola oil.
6. It's 3 tbsp of cocoa powder.
7. You need 1 1/2 tbsp of light corn syrup, blended with 3 tablespoons lukewarm wate.
8. You need 2 tsp of vanilla extract.
9. You need 1 of egg.
10. It's 1/8 tsp of salt.
11. Prepare 1/3 cup of chopped walnuts optional.

You can even bake these brownies on the BBQ while it's cooling down. There's nothing wrong with being a purist, especially when it comes to your brownies. Brownie Tips. - Chocolate : I love Amy Guittard and her family's San Francisco-based chocolate. When easy meets delicious, good things happen.

Chocolate Brownies guidance

1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray..
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly..
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours..
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts..
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This easy chocolate brownie recipe is a game-changer. Once you've tried these brownies made with. Our favorite brownie recipe has a double dose of chocolate—bittersweet and cocoa powder. There are chewy edges, a fudge interior, and a crackly top—need we say more? Gooey brownie which features in our National Trust Cookbook.