I started baking when I was still in college. My mother and father had a great influence on my passion for baking. They even bought me an electric oven and a Kitchen Aid stand mixer. Well, being the youngest and the only girl.. I could probably say that they spoiled me a little. I was taking up a Bachelors degree in Accountancy but I realized that I am not enjoying the calculators and financial ledgers. Halfway my college years, I decided to shift my course and took up Hotel and Restaurant Management. There I just had fun learning and of course that gave me a lot of chance to enhance and hone my skills in culinary arts and baking.
Today, I teach Culinary arts and baking in a University here in the Philippines. I have always loved talking and chatting so I guess teaching is a good way of transferring all my energy towards gearing up the students to become as passionate in Culinary arts and pastry.
I have tried a lot of brownies recipe is the past. But, this one really pleased my palate. It is not too fudgy and not too cakey. It just has the right amount of crumbs and it definitely not too sweet. You can also tweak your recipe by adding more chocolate chips as a topping to the brownies, or omitting the semi-sweet chocolates and adding in more dark (unsweetened) chocolates. I will also add a brownie recipe next week with a cream cheese swirl and caramel fudge swirl. Brownies are so versatile that you can play around with them while indulging into each heavenly morsel.
Remember to let the baked brownies cool completely before cutting. Trust me, they are easier to cut if they are chilled or cooled.
Who does not love brownies? I mean like this is one of the most coveted dessert of all time.
Take a deep breath and forget about your diet. This brownies recipe will surely add in some inches in your belly.
Here are the ingredients and the step-by-step procedure:
Start off by melting butter and sugar in the microwave, about 2 minutes. Stir the mixture and set aside.
Mix together the eggs, cocoa, coffee powder and vanilla extract. Mix on medium speed for 4 minutes. Then it will look something like this.
Then proceed with adding in the hot butter-sugar mixture into the egg-cocoa mixture. Mix on low speed for 3 minutes.
After mixing, it will have a runny consistency.
Then add in the flour, baking powder, salt and cocoa buttons.
Mix this on low speed for about a minute. Make sure not to over mix!
Then transfer the brownie batter into the prepared pan and bake for 40 minutes.
Let cool and slice into bars.
Enjoy making and eating this brownies and let me know what you think.
- 1 and 1/2 cups All-purpose flour
- 1 and 1/4 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon coffee powder
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup unsalted butter (8 ounces)
- 1 and 1/2 cups semi-sweet chocolate buttons
- 1/2 cup dark (unsweetened) chocolate buttons
- 2 cups sugar
- 1Preheat the oven to 350 degree Fahrenheit. Grease and lightly flour a 9x13 inches baking pan. Set aside.
- 2In a large microwave oven safe bowl, melt the sugar and butter. Stir the sugar after every 1 minute. You can also use a double boiler to do this step.
- 3Meanwhile, in another bowl, mix together on a medium speed the eggs, cocoa powder, vanilla extract and coffee powder. Mix until well blended,about 3 to 4 minutes. Scrape the bowl once in a while.
- 4Add in the hot butter-sugar mixture to the egg mixture and continue mixing in low speed for 2 minutes.
- 5Stir in the flour, baking powder and salt. Add in the chocolate buttons. Do not over mix.
- 6Pour in the brownie batter into the prepared baking pan and bake for 35-40 minutes.
- 7Let cool completely before cutting into bars.