Perfect Brownies
(from Qetesh’s recipe box)
Modified version of the Almost Perfect Brownie recipe I have up. No creaming, mixer, saucepan needed. One microwave proof bowl/glass mixing cup, one large metal bowl, one 9×9 glass pan, parchment paper.
Source: modified from A Finger in Every Pie
Prep time: 15 minutes
Cook time: 40 minutes
Serves 9 people
Categories: Dessert
Ingredients
- 4 oz. unsweetened chocolate
- 4 oz. butter
- 1 tsp. vanilla extract
- 1/2 cups granulated sugar
- 1/2 cup light brown sugar (Muscovado preferred, brown sugar also works)
- 1/3 cup condensed milk
- 3 eggs
- 1 cups unsifted flour
- 1/4 cup unsweetened cocoa (dutch processed preferred)
- 1/2 tsp. salt
- 1/2 tsp baking powder
- 4 oz. walnuts, coarsely chopped, optional
Directions
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Preheat oven to 350 degrees F. Cut a piece of parchment paper to fit inside a 9×9 inch square glass pan. I usually leave a large overhang that I wrap over the edge of the pan and make diagonal slits in each corner so it folds into a nice square. No need to butter the pan or paper.
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Mix the flour, salt, baking powder, and cocoa together (sift if you’re so inclined, I usually don’t). Add granulated and brown sugar to flour mixture, and mix until there are no lumps.
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Melt the chocolate and butter in a glass measuring cup (I use a 2 cup glass measuring cup) in the microwave, about 2 minutes. Check every half minute and stir until smooth and melted.
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Remove from the microwave and add in vanilla and condensed milk to the chocolate mixture. Let cool until slightly warm.
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Beat the eggs lightly in a separate bowl, and stir them into the butter-condensed milk mixture until incorporated.
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Add wet mixture to dry mixture, and fold until there are very few lumps or dry ingredients left (some lumps are fine, large patches of flour are not). Mix in walnuts at this point if desired. Using a silicone spatula helps mix the ingredients and move it into the pan.
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Turn the mixture into the prepared pan and spread to make a smooth layer; the pan is usually 3/4th full.
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Bake for 40 minutes until a toothpick inserted in the center of the cake comes out clean but not dry. Start testing them at 30 minutes, since ovens vary.
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Cool in the pan for 30 minutes. The brownies will lift out naturally if grabbed by the parchment paper overhang. Alternatively, the brownies can be turned onto a cutting board, paper removed, and then turned onto a plate again.
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The brownies are naturally chewy inside and remain nice and chewy and the top has a nice crust that doesn’t fade. Enjoy!