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Friday, November 21, 2014

One Bowl Chocolate Brownies



This brownie recipe is definitely for those times you crave something chocolaty and sweet but not badly enough to end up with a major kitchen clean up.

This is the easiest brownie recipe I’ve come across other than opening a box and adding water, oil and an egg, the difference being much improved taste and texture!  At first there was a little concern over the lack of baking powder or soda in the recipe but it soon became apparent that all the rising power was going to come from the three eggs.

Since purchasing an individual brownie pan it's hard to go back to using anything else. In a traditional square pan, brownies seem to bake a lot faster around the edges sometimes leaving the center a little too soft, borderline raw at times for my liking.  Of course there’s also the problem of everyone making a claim on a corner brownie for the crisp edges. We can all do the math, there are only four corners in a square pan!

Plenty of crisp, tasty edges to go around with this individual brownie pan and once a toothpick inserted into the edge comes out clean the center is perfect! 

Some like fuggy while others prefer cake like brownies.  This recipe seems to have a texture that is somewhere in between and perfect for adding any favourite ingredient into the mix. Walnuts come to mind but there are so many possibilities to make them perfect for anyone’s taste!

One Bowl Chocolate Brownies

1 cup semi- sweet chocolate chips
½ cup unsalted butter, cut into pieces for faster melting
2 tablespoons cocoa powder
1 teaspoon instant coffee powder (optional)
3/4 cups all-purpose flour
1 teaspoon pure vanilla extract
3 large eggs
¾ cups chocolate chips (optional)
  1. Butter or spray with non-stick cooking spray an 8 inch square pan and line the bottom of the pan with parchment or waxed paper.
  2. Place a large bowl over a pan of simmering water, add butter and chocolate and stir until completely melted.
  3. Remove bowl from heat and stir in sugar, cocoa powder and instant coffee if using.
  4. Stir in the vanilla extract and eggs one at a time beating well after each addition.
  5. Stir in the flour, salt and chocolate chips if using.
  6. Pour into prepared pan and bake in a preheated 350 degree F.oven for 25 to 30 minutes or until a toothpick inserted in center comes out with a little batter and a few moist clumps clinging to it.  Do not over bake.
  7. Remove from oven and let cool on a wire rack.
  8. Makes 12 to 16 brownies depending on the size they're cut.






























































Notes, Tips and Suggestions
  • If baking in an individual brownie pan bake about 20 minutes, when toothpick inserted in edge of brownie comes out clean, remove from oven.
  • Makes 12 brownies if using individual brownie pan.
  • Adding a teaspoon of instant coffee powder intensifies the chocolate flavour.
  • Just wondering if adding only 2 eggs would give a more fuggy texture, worth a try next time.
  • These brownies slipped out of the pan easily.  Another recipe I tried resisted leaving the pan so I placed it in the freezer for 10 minutes.  This was just enough time for the edges to start freezing and come away from the pan.  Sometimes anything is worth a try!

2 comments:

  1. elizabeth, the brownie corner coveterDecember 3, 2014 at 6:53 PM

    I'm pretty sure that brownie pan could solve war and promote peace all around. Corners for everyone!
    (so where's mine?)

    ReplyDelete
  2. Aaaamazing!! Made some for a Christmas party...now I just need to find this incredible brownie pan!

    ReplyDelete