Easy Chocolate Brownies – Recipe Video

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Ingredients For Chocolate Brownies

• 3/4 cup (95g) refined flour
• 2 tablespoon (30g) unsweetened cocoa powder (good quality)
• ½ cup (113 g) butter salted or unsalted at room temperature
• 1 ¾ cup (300g) roughly chopped semi-sweet chocolate
• 2 tablespoon (15ml) canola oil (any flavourless vegetable oil)
• 1 cup (200g) castor sugar
• 2 tablespoon (30g) brown sugar
• 3 large eggs at room temperature
• 1 teaspoon (5ml) vanilla extract

Main Equipments Used

• • OTG – I use Bajaj 35-litre oven. You can find it on Amazon, here: https://amzn.to/2Q0OumQ
  • Microwave Oven – I recommend IFB brand. You can find it on Amazon here: https://amzn.to/2D5evhW
  • Hand Beater – I use Philips Hand Mixer. You can find it on Amazon here: https://amzn.to/2PXAavh

Steps In Making Chocolate Brownies

1. Preheat the oven to 160C and grease your baking tin (8×8) with butter and line the bottom with a parchment paper and set aside.
2. In a bowl sieve in the cocoa powder and refined flour and keep it aside.
3. In another glass bowl add roughly chopped chocolate and butter and microwave it in the oven for 1 minute or until the chocolate melts. Please remove the bowl and stir after every 20 seconds to prevent the chocolate from burning. Once done set it aside and bring it to room temperature.
4. In another large bowl add eggs, castor sugar and brown sugar and with the help of a whisk or hand beater, beat them till light and fluffy (around 7-8 minutes)
5. Now add canola oil and vanilla essence and mix.
6. Now add the melted chocolate mixture in it and mix until incorporated.
7. Fold in the dry ingredients (flour and coco powder) into the wet ingredients just until combined. Don’t over mix else the brownies will turn hard.
8. Pour the batter into the prepared baking tin and smooth the top. Tap the tin couple of times to remove any air bubbles.
9. Bake for around 30 minutes or when toothpick inserted comes out with moist crumbs. You will notice the edges will just begin to apart and the centre will just be set. DO NOT over bake the brownies, else they will turn hard.
10. Let it cool down to room temperature before removing it from the pan and cutting it into pieces, as the brownie will take some time to firm and set.
11. Store them in the refrigerator for upto 2 weeks or freeze them in an airtight container till 3 months.

Recipe Notes For Chocolate Brownies

• Always beat the egg and sugar mixture for 7-8 minutes for nice flaky brownie top.
• You can add some chocolate chips to the brownie batter before baking for extra fudge like texture.
• Never overbake the brownies else they will turn hard, because once they are out of the oven the baking process still continues for sometime. A toothpick inserted in the center should come out with some crumbs attached.

Step By Step In Pictures For Chocolate Brownies

1. Preheat the oven to 160C and grease your baking tin (8×8) with butter and line the bottom with a parchment paper and set aside.

2.  In a bowl sieve in the cocoa powder and refined flour and keep it aside.

3. In another glass bowl add roughly chopped chocolate.

4. Now add butter and microwave it in the oven for 1 minute or until the chocolate melts. Please remove the bowl and stir after every 20 seconds to prevent the chocolate from burning.

5. Once done set it aside and bring it to room temperature.

6. In another large bowl add eggs.

7.  Now add brown sugar.

8. Add castor sugar.

9. With the help of a whisk or a hand beater, beat them till light and fluffy (around 7-8 minutes)

10.  Now our mixture looks light and fluffy.

11. Now add the vanilla essence.

12. Add oil and mix properly.

13.  Now add the melted chocolate into it.

14.  Mix all the ingredients together properly.

15. Now fold in the dry ingredients (flour and coco powder) into the wet ingredients just until combined. Don’t over mix else the brownies will turn hard.

16.  Our brownie batter is ready and looks perfect now.

17. Pour the batter into the prepared baking tin and smooth the top.

18.  Tap the tin couple of times to remove any air bubbles. Bake for around 30 minutes or when toothpick inserted comes out with moist crumbs.

19. The brownie is perfectly baked now, slight crumbs are sticking to the toothpick. You will notice the edges will just begin to apart and the centre will just be set. DO NOT over bake the brownies, else they will turn hard.

20. Let it cool down to room temperature before removing it from the pan and cutting it into pieces, as the brownie will take some time to firm and set.

21. Serve warm or at room temperature. Store them in the refrigerator for upto 2 weeks or freeze them in an airtight container till 3 months.

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