I love brownie mix in a box and make them quite often - usually with my own add-ins or toppings - who doesn't love the way they turn out so perfectly every time? That being said, I'm also always on the hunt for a from-scratch brownie recipe that is equally as fudgy and moist. These came pretty close!
This recipe is adapted from 52 Ways to Cook and when I heard her title for them, SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze, I had to try them. I love the addition of chocolate chips because they don't always melt all the way and you get that occassional bite of a chocolate chip throughout. YUM!!
These are also best slightly underdone. So, if you insert a toothpick to check them, don't worry if it doesn't come out completely clean.
Makes 9 large or 12 smaller brownies
1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
Pinch of baking powder
2 eggs
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
For the glaze
1 cup sugar
2 tablespoons cocoa powder
1/3 cup whole milk
4 tablespoons butter
1/2 teaspoon vanilla
Preheat the oven to 350 degrees. Grease an 8 x 8-inch baking pan. In a large mixing bowl, combine the sugar, flour, cocoa powder and baking powder. Add the eggs, oil and vanilla. Mix until just combined (do not over mix). Add the chocolate chips and fold them in a few times. Pour the batter into prepared pan. Bake for 25-30 minutes, checking at 25 (do not over bake - they are better a little underdone!). Allow to cool completely before topping with the glaze.
To make the glaze: In a small saucepan over medium heat, combine sugar, cocoa powder and milk. Gradually stir until the mixture begins to boil. Allow to boil for 1 minute. Add the butter and vanilla and continue to stir over medium heat until it thickens. Cut into 9 larger brownies or 12 smaller ones.
Pour glaze over cooled brownies.
(Source: Adapted from 52 Ways to Cook)
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