These homemade brownies from scratch are so worth the effort! The best part about this recipe is the ease with which it can be adapted to suit your personal preferences! You can go from ooey gooey fudgy brownies to light, airy and cakey brownies by changing the ratios of just a few ingredients!
There are conflicting stories about the true origin of the brownie. Some sources write of a homemade brownie from scratch that was more of a blondie. Baked by Fanny Farmer in 1896 as an adaptation of a cookie recipe, this is the first written recipe of a brownie in a cookbook.
Then there was the chocolate brownie that showed up in “Machias Cookbook” in 1899 and the much talked about “Bangor Brownies” recipe that was published in 1904.
Whichever one of the people above actually developed the recipe, they’ve definitely made millions of people across the world happy!
Before you begin baking always measure all of the ingredients and set them out so they reach room temperature you begin the mixing process. This ensures perfect results and a smoother workflow as some of the steps are time-sensitive.
The Cakey Batter
These few key ingredients make the brownies cakey. If this is your desired texture follow the measurements closely!
- Less butter means less density and thus cakier brownies.
- Using a little less chocolate reduces the density and makes the brownies cakier in texture.
- Adding extra flour makes the brownies less dense and coupled with a bit more leavening than you would use in the fudgy variety it will keep them a little light and airy.’
Cakey Brownies
- ¼ cup butter
- 4 tbsp cooking oil
- 1 ½ cups granulated sugar
- 3 eggs
- 4 oz bittersweet chocolate
- 1 tsp vanilla essence
- ¼ cup coffee
- ½ cup dutch process cocoa
- ¾ tsp salt
- 5 tsp baking powder
- 1 ½ cups flour
Instructions for Cakey Brownies
- Preheat the oven to 350°
- Grease your baking pan (I used a 9×9) (SEE NOTE)
- Melt the butter
- Add the cooking oil and sugar to the melted butter and stir
- Add the eggs, melted bittersweet chocolate, vanilla essence, coffee and mix well
- Add the salt, baking powder, flour, and dutch process cocoa and mix well
- Pour into your baking tin and bake for 30 minutes (SEE NOTE)
The Fudgy Batter
Of course, the reverse is in effect when we want fudgier brownies; more fat, less flour, and less leavening. However, the one key thing to that ideal chewy texture is some brown sugar.
Brown sugar contains molasses and speeds gluten formation, resulting in a fudgier texture! However white sugar helps hold the brownies together and create that beautiful shiny cracked top so a combination of the two makes them perfect!
Fudgy Brownies
- ½ cup butter
- 4 tbsp cooking oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 6 oz bittersweet chocolate SEE NOTES
- 1 tsp vanilla essence
- ¼ cup coffee SEE NOTES
- ½ cup dutch process cocoa
- ¾ tsp salt
- 1 cup flour
- ¾ tsp baking powder
- ¾ cup walnuts
Instructions for Fudgy Brownies
- Preheat the oven to 350°
- Grease your baking pan (I used an 8×8)
- Chop the walnuts and set them aside
- Melt the butter
- Add the cooking oil and sugar to the melted butter and stir
- Add the eggs, melted bittersweet chocolate, vanilla essence, coffee and mix well
- Add the salt, baking powder, flour, and dutch process cocoa and mix well
- Stir in the chopped nuts, pour into your baking tin and bake for 30-40 minutes (SEE NOTE)
NOTES
- Bittersweet Chocolate – Chop the chocolate into small pieces and melt slowly over a double boiler to ensure the chocolate melts evenly and does not burn. If you don’t have a double boiler you can melt the chocolate at 10-second increments in your microwave. Remember that slow is better when handling chocolate.
- Coffee – You can use 1/4 cup of leftover brewed coffee or mix 1 teaspoon of instant coffee with 1/4 cup of water to get the desired quantity. Coffee really helps enhance the flavor of chocolate and it’s an old hack my mother taught me that I religiously use.
- Baking Times – Since there is variation in ovens and bakeware, I always start checking my baked goods about 5-10 minutes before the time stipulated in a recipe. This ensures perfect results.
For more tips on baking these brownies and other recipes go to https://untoldrecipesbynosheen.com/
About Nosheen: She graduated from Southeastern University and completed her high school at Karachi Grammar School. She later worked at Bank of America and ANZ Grindlays Bank. She has also served voluntarily for several boards, including Treasurer of an Elementary School Board, Second Vice President of an Elementary School Board, Treasurer of a Middle School Board, and On the board of a Non-Profit (O.S.E.F-Ocean Springs Education Foundation)
For more interesting recipes from Nosheen, watch this space
