Fudgy Brownies In Blender With Crispy Crust Without Chocolate Oven & Butter By Cooking Genius Maryam

unsweetened chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: cocoa powder

Cocoa powder is more accessible and lower in fat.

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces calories while keeping moisture.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is low-calorie and sweetens effectively.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and is richer in flavor.

Preheat a medium heat on a pan and place a stand inside it, covering it until the butter is ready.

Grease an 8-inch square pan with oil and line it with greased parchment paper for easy removal later.

Microwave 1/2 cup oil for 30 seconds until warm.

Add 42 grams of cocoa powder to the warm oil and mix until well combined, enhancing the flavor of the brownies.

Blend sugar and eggs together for 4-5 minutes until creamy, which is crucial for a good crust on the brownies.

Add 90 grams of all-purpose flour to the mixture, reserving some for topping, and mix gently without overmixing to keep the brownies fudgy.

Pour the batter into the prepared pan and sprinkle the reserved flour on top.

Bake for 15-25 minutes, checking with a toothpick for doneness; it should come out with a bit of moist batter.

Let the brownies cool before cutting them into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens