Everyone can make brownies nowadays because of the vast and popular box-mix brownies. Honestly speaking, I've been so lazy making brownies from scratch because there are a lot of good brownie mix available on supermarkets. Few months ago, I tricked few people by baking Ghirardelli's brownie mix and found that all of them fell for it. I DID try making brownies from scratch a few years ago but it turned out more "cakey" and dry unlike the instant ones which are gooey so I stopped making them and just bought instant ones.
I was fine with baking cupcakes and cookies not until I came across this "brownie" article online. The recipe promised to create the same gooey texture of a box-mix brownie from scratch so I thought that I should give it a try! According to the said article, the key to the texture of instant brownie mix is the ratio of saturated to unsaturated fat (I know, I know, complex stuff). Instant brownie mix have a 28% : 72% ratio, while if you make it from scratch the ratio would be 64% : 36%! really different right? but with the right adjustment (and recipe) you can achieve the same good stuff! Plus the beautiful thin crackly crust on top!
Before baking please take note that:
If you are using a glass dish (like I do), cool the brownies for 10 minutes on the pan only. The heat retention of the glass can lead to over baking - we don't want that! most of the time, bakers underbake their brownies for more gooey texture.
I definitely guarantee that you'll love this recipe if you love box-mix brownies!
Yield: 12-15 brownies
1/4 cup cocoa
3/4 teaspoon instant espresso (optional)
1/4 cup plus 1 tablespoon boiling water
1 ounce valrhona chocolate, finely chopped (or any unsweetened chocolate)
2 tablespoons unsalted butter, melted. (get a bowl then place it in the microwave for about 20 seconds or until melted)
1/4 cup and 1 tablespoon vegetable oil
1 large egg (room temperature)
1 egg yolk (room temperature)
1 teaspoon vanilla extract
1 and 1/4 cups of granulated sugar
1 cup all purpose flour
pinch of salt
3 ounces valrhona choclate chunks (or any unsweetened chocolate)
1. Adjust oven rack to the lowest position then pre-heat to 350 degrees F. I used an 8x8 glass pan and lined it with aluminum foil, leaving about an inch overhang on all sides.
2. Whisk Cocoa, espresso and boiling water in a large bowl (you'll be using only one bowl for the whole process).
3. Add finely chopped chocolate and whisk until melted.
4. Add melted butter and oil.
5. Add egg, egg yolk and vanilla.
6. whisk in sugar until fully incorporated.
7. Using a rubber spatula, add flour and salt. Fold in bittersweet chocolate chunks. Important tip: do not over mix your batter.
8. transfer the mixture to the prepared pan and bake for 30 to 35 minutes. if you are using a regular pan, transfer pan to a wire rack and cool for at least an hour. if you are using a glass pan, cool for 10 minutes then remove and transfer your brownies to a wire rack.
9. Remove from foil. and let it cool completely for another hour.
Serve and enjoy! :)