The Best Chewy Brownies
This is a great chewy brownie recipe that took me quite awhile to get it just like I wanted it. There are several key factors to consider when making brownies. Whether you want them chewy, Fudgey or cakey. All ingredients have to be taken into consideration. Texture difference:
Vegetable oil creates a denser, fudgier brownie, while shortening can make brownies cakier due to its air-incorporating properties when creamed into the batter. The addition of the brown sugar also adds to a chewy texture and added flavor. Nuts are optional- If you are adding nuts to your brownies, toast them first as it adds so much flavor to the nuts and the brownies.
To Toast Your Walnuts Or Pecans: Preheat your oven to 350°F. Spread the nuts out in a single layer on a baking sheet, and bake them until they are lightly browned and fragrant, which typically takes around 5-8 minutes. Be sure to stir them occasionally, every 2-3 minutes, to toast evenly and watch closely as nuts can burn quickly.
~~Ingredients ~~
1-1/4 cups White Lily All Purpose Flour or Gold Medal Flour
1/4 cup Hershey’s cocoa powder
1-1/2 cups Dixie Crystal extra fine granulated sugar
1/2 cup packed light brown sugar
8 tablespoons (1 stick) salted butter (not margarine) melted
1/2 cup vegetable oil
2 large eggs and 1 egg yolk
2 teaspoons pure vanilla extract
1/2 cup chopped (toasted) walnuts or pecans
~~Instructions ~~
Preheat the oven to 325° if you are using a dark coated pan, or 350 for a shiny or a glass baking dish. You can use an 8 x 8, 9 x 9, 11 x 7, or a 9x13. The smaller the pan, the longer you bake your brownies. I use a 9x9 or a 11 x 7 baking dish that is especially made for baking brownies. Rub the sides and the bottom with vegetable oil, pour off any excess, but make sure it is well coated.
In a microwave safe bowl, add the butter and microwave for 60 seconds, or just until the butter is melted. Add the sugars to the melted butter and stir to incorporate well. Then whisk in the eggs, and egg yolk, Whisk it fast as to not curdle your eggs. Stir in the vegetable oil and cocoa powder. Add the flour and using a rubber spatula, stir to mix it well. Then add the vanilla and toasted nuts. Fold to combine. Do not over mix.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30- 35 minutes, depending on the size pan used, and until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving. The perfect cooking time in my oven is 31 minutes. Brownies can be stored in an airtight container at room temperature for up to 3 days.
**Note..
Ingredients used is a key factor in your brownie baking. I have found the best ingredients yields the best brownies. Make sure your oven is calibrated. Cooking time determines the level of chewiness and each minute matters.
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