By: Norah Hoglund

Brownies are one of my favorite desserts. I love chocolate pastries and a good brownie is one of my favorite things ever. I have made many different recipes and today I am reviewing a recipe from Baker by Nature.

Link to the recipe: here

Review

This recipe made really good brownies all around. The top was crackly, just like it was advertised. They were very fudgy in the middle, but not undercooked. The edges were very crispy, which is good for the edge piece kind of people. I really enjoyed the chocolate chips that were mixed into the batter. They added a very nice texture to contrast the pastry texture. The chocolate flavor was strong, but it was still very sweet. As the brownies cooled, the edges got a bit more crispy. I personally prefer softer edges, but some people like them crispier. These brownies were really great overall and would go great with vanilla ice cream. I would rate them a 9/10 overall.

Recipe

• 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (43g) unsweetened cocoa powder
• 1 teaspoon espresso powder optional (don’t use if you don’t like coffee)
• 3/4 cup (170g) unsalted butter
• 2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
• 1 and 1/3 cups (265g) granulated sugar divided
• 2 large large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract optional, but recommended
• 3/4 cup (128 grams) chocolate chips

instructions

1. Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
2. In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
3. In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
4. In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
6. Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined.
   • *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
9. Place pan on a cooling rack and cool completely before slicing.