So I have a love hate relationship with boxed brownies. As you can imagine, I hate that they're
in a box, but I love how you get the most fudgiest crinkle top brownie every single time you bake
them. So my solution is I'm going to show you how you can make a better than box brownie at home.
Super easy recipe and I'm going to walk you through this. So in a nice big bowl,
we're going to add in our butter. So now I get asked a lot do I use salted or unsalted butter
when it comes to baking, I always use salt because I love that extra bit of flavor. But honestly,
it's preference. totally up to you. So do what you like, but honestly salted is the best.
Now let's talk chocolate really important here for a brownie, I use bittersweet chocolate 72% the
perfect balance of sweet and that sharp kind of bitterness that really deep cocoa. So definitely
go for something a bit darker. Okay. Now all you want to do is melt these two ingredients together,
you can do that in the microwave carefully or you can do it over a Bain Marie. So this makes this
lovely and melty. Now into this we're going to add in our sugars. So here I have my white sugar.And
I have some brown sugar. Now I actually ran out of brown sugar yesterday. So I made my own and it's
really simple just with molasses, or treacle and white sugar, you just mix them all together. Brown
sugar in a brownie I think is really important because it gives you kind of those Carmel tones.
Next, we're going to add in a nice big generous tablespoon of vanilla extract.
I use my homemade one. So another important ingredient in our brownies to complement the
vanilla is salt. So here I have some sea salt. I've started baking a lot with this recently
because you get nice chunks of salt. So now usually I would add this in with the flour,
but I like to add it into this base mix so that it dissolves and you get a lovely salty
bite throughout your whole brownie. That's something that I've started experimenting
with recently and I think works really well. So just give those a mix up. Okay,
let me know I'm just gonna move this over to the side and I will crack my eggs into a separate jug.
So you just want to beat up your eggs beforehand in a separate jug,
and then we're going to add it straight into our brownie mix. And what you want to do here
this is kind of the secret is you don't want to over mix your eggs once they go into the batter,
because if you do that you can end up kind of cake and you really want to under mix your eggs.
So you'd beat them up in the jug first and then kind of just very lightly
fold them into your mix. Then just stop once they're all in there. Lovely. So now
we're almost there. into this we are going to sift in our flour and our cocoa powder.
Okay, then with a spatula or with a whisk, just fold in your dry ingredients.
So you will notice I don't have any raising agent in here and that's
very common in brownies. That's how they end up lovely. So I have some recipes that have some
recipes that don't now I do have a lot of brand new recipes on BiggerBolderBaking.com where you
can find this recipe but these brownies are the closest thing that I have come to a box
brownie. Okay, so the last thing we're going to add in here are some chocolate chunks.
Just fold those in, I'm going to reserve a little bit to sprinkle on the top.
Lovely. There's our batter, looking good so far. So let's get it into our tin.
So pour your batter into your prepared eight by eight inch pan.
Classic brand new size. And then with your leftover chocolate chunks,
give them a nice big sprinkle over the top. Lovely jubbly. And we are ready for the oven.
Bake your brownies off a 350 degrees Fahrenheit or 180 degrees Celsius for roughly 30 to 35 minutes,
take care of not over bake them because you want that ooey gooey fudgy center.
So you can tell when your brownies are perfectly baked when they're a little bit firm around
the outsides. And if you push in the middle, they're still soft, because as they cool down,
the fudge center will set and firm up. So I'm not known around here for my patience when it
comes to letting desserts cool. So I'm just going to dig in while it's nice and warm and all that
chocolate is so melty. And of course, I'm going to need my chief taste tester. And I smelled these
cooking all day. So I've got to try to I cut it into a small bit and this is what I got. Gemma,
they're huge giant chunks. And they're amazing. Oh my gosh. I'm no stranger to box brownies. And
these are awesome. Gem you don't need to buy them anymore. No, I do. Like I do like a box brownie.
I will admit that. But these are absolutely gorgeous. Straight warm from the oven. There
was so much flavor there a little bit salty, but the vanilla in there also. There's your dessert.
Definitely try these out. They're going to be a fan favorite for sure.
We'll see you back again very soon. Thanks, guys. Oh, my gosh. Just so decadent one another