How to Make Best-Ever Brownies | Bake Along w/ Anna Olson

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be less expensive.

Melt 1 cup of butter in a medium saucepan over medium to medium low heat.

Add 1 cup of granulated sugar to the butter to warm it up, but do not bring it to a boil.

Combine 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1/2 teaspoon of salt in a bowl and whisk to break up lumps.

Remove the melted butter and sugar mixture from heat once the sugar is warm and somewhat liquefied.

In a separate bowl, whisk together 2 eggs and 1 cup of icing sugar until smooth.

Add 1 teaspoon of vanilla extract to the egg and icing sugar mixture and whisk to combine.

Pour the warm butter and sugar mixture into the egg mixture and whisk until smooth and emulsified.

Add the dry ingredients to the wet mixture all at once and carefully whisk to combine.

Fold in 1 cup of chocolate chips into the batter.

Pour the brownie batter into a greased 9-inch square pan or muffin tins, filling them halfway to 2/3 full.

Preheat the oven to 350°F (175°C).

Bake the brownies in muffin tins for 20 minutes, or in a 9-inch pan for 25 minutes.

Let the brownies cool in the pan for about 30 minutes before twisting them gently to loosen.

Cool completely in the pan before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens