Classic Brownies

How to Making Recipes Classic Brownies using 9 ingredients and 6 steps

Classic Brownies - Remove brownies from pan by lifting foil over-hang. Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey. In my recipe archives you can find all sorts of brownie variations— with frosting, packed with nuts, swirled with pumpkin, stuffed with candy bars, etc.

Brownies are too often dull, and blondies (as well as congo bars, their coconut-flavored cousins) can be even worse, since they are even plainer.

When we created recipes for these favorite bake sale i.

You can have Classic Brownies using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients make Classic Brownies

1. Prepare 150 gr margarine.
2. Prepare 210 gr dark chocolate.
3. It's 2 pc egg.
4. It's 125 gr sugar.
5. You need 100 gr flour.
6. You need 30 gr cocoa powder.
7. It's 1 tbsp corn flour.
8. Prepare 1/4 tsp salt.
9. It's need : banana, cheddar or nut.

Classic Brownies instructions

1. Preheat oven. Melt margarine and dark chocolate together. Stir and let it cool.
2. Combine egg and sugar into the mixing bowl and mix at medium speed until creamy and smooth (low speed). Combine all dry ingredients in separate bowl and mix until well blend. Pour half of dry ingredients gradually into the egg mixture. Stir with whisk.
3. Pour the melted margarine and dark chocolate into the mixture. Stir and pour remain of dry ingredients. Stir until uniform..
4. Brush pan with margarine and dusting it with flour. Pour the mixture. Here I put banana but you can put cheese or nuts or nothing.
5. Baked 30 minute 170°.
6. .

Classic Brownies - Find lots of variations on this popular, easy-to-bake treat. You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that butter and coconut oil cause the brownies to be a little more "wrinkly" around the edges, while vegetable oil gives it that perfect crackly crust. Not too fudgy and not too cakey, it's just right! It has just the right balance between chewy and cakey. I don't know about you but I don't love brownies that are like cake. Melt the chocolate and butter in a large heatproof bowl over a saucepan of almost-simmering water, stirring occasionally, until smooth. Thank you and good luck