This is week one of five weeks of brownies recipes... Today we explore how changing our Favourite Brownie recipe by adding brown sugar changes the texture.
|Unsalted butter||6 Tablespoon (85 mL or 90g,plus more for pan)|
|Chopped semi sweet chocolate||6 Ounce (170g,coarsely chopped)|
|Granulated sugar||1/2 Cup (8 tbs) (125 mL / 110g)|
|Packed brown sugar||1/2 Cup (8 tbs) (125 mL / 90g)|
|Pure vanilla extract||2 Teaspoon (10mL)|
|All purpose flour||3/4 Cup (12 tbs) (175 mL / 120g)|
|Unsweetened cocoa powder||1/4 Cup (4 tbs) (60 mL / 25g)|
|Baking powder||1/4 Teaspoon (1 mL)|
|Salt||1/4 Teaspoon (60 mL / 25g)|
1.Preheat oven to 350 ºF (180 ºC).
2.Grease an 8x8" baking pan and line with a parchment paper sling.
3.Combine butter, and chocolate in a heat-proof bowl and microwave on high for 30 seconds.
4.Stir and then microwave for an additional 15 - 30 seconds***.
5.Stir until butter and chocolate are melted, then let cool slightly.
6.In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
7.Beat this on medium speed until pale and creamy.
8.With mixer on low speed, add the chocolate/butter mixture, and beat until combined.
9.In a separate bowl whisk together flour, cocoa, baking powder, and salt.
10.Slowly add the flour mixture, beating until well combined (scraping down sides of bowl as needed).
11.Pour batter into prepared pan, smoothing top with a rubber spatula.
12.Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
13.Let cool slightly in pan, then lift out with parchment sling.
14.Serve and enjoy!
*** Your microwave may (probably) be different than ours, so your time to melt may (will) be different. Watch it closely the first time, and vary your timing based on what's happening.