The Best Brownies

Baking is my form of relaxation. It is therapeutic and temporarily relieves me of stress because my focus shifts from my daily dilemmas, to measuring cups of flour and watching my goodies while they bake. I think of nothing but my cookies, loaves or brownies during the entire process.

Back home, I have a complete set of baking equipments- a stand mixer, gas oven, baking pans in all sizes and shapes- but here in Taiwan, I am deprived of a proper kitchen. Thank God for good friends and kind aunties, I usually go to their places and "borrow" their kitchen. They know I'm stressed out when I spend a whole afternoon or an evening baking away.

For this entry, I'll share with you a wonderful easy to follow brownie recipe. My friends Abby and Kuya Ronald have been requesting for brownies for the longest time since Kuya bought an electric oven. Costco ran out of the boxed Ghirardelli brownie mix (my favorite- just add oil, water and egg) so I thought why not try making one from scratch? I Googled various recipes and found this highly-rated one from It turned out really good, I think I'm not buying the boxed brownie mix anymore. Here's the recipe. I modified it a bit, see the parts with asterisks.

Fudgy Brownies
1 cup butter, melted
3 cups white sugar* 
1 tbsp vanilla extract
4 eggs
1.5 cups all purpose flour
1 cup unsweetened cocoa powder 
1 tsp. salt
1 cup semisweet chocolate chips**

*The recipe calls for 3 cups sugar, but I only used 2. Ummm diabetes runs in my blood.
**Dredge chocolate chips in some amount of flour to avoid the morsels from sinking at the bottom of the pan. You can also add a cup of chopped walnuts, if you like.

1. Preheat oven to 350F or 175C. Line pan with oven paper or foil. 
2. Combine melted butter, sugar, and vanilla. Beat in eggs, one at a time, until well blended.
3. Sift flour, cocoa, and salt in a bowl- this is to ensure that you will have a smooth lump-free batter. Fold in the dry ingredients into the wet ingredients (butter-sugar-vanilla-egg mixture). Stir in chocolate chips, and walnuts if you have. 

4. Bake for 30-35 minutes. (The original recipe calls for 35-40 minutes, or until inserted toothpick comes out clean. But since I want a chewy moist brownie, I baked it for only 30 minutes. The brownie will set and continue to cook through once pulled out from the oven. Cool before slicing.)

We had these brownies while they were nice and warm and topped it with vanilla ice cream for our dessert the previous day. Ohhhh my. It exceeded my expectations. I thought it'd be one of those cake-like brownies that I'll end up throwing in the bin, but noooo. The top was flaky and the base was fudgy. I brought some for my colleagues to try and they loved it. I highly recommend this recipe even for a first time baker. I cant wait to post my favorite chocolate chip cookie and banana loaf recipes. I'll share it next time. It's Friday tomorrow! Hooray for the weekend! 


Lux G. said...

Yum, so tempting!

Jacqueline said...

Thank you for dropping by! :)

Nathalie said...

Wow, those brownies really look yummy! Promise, when I finally have proper baking equipment, I'll be trying this brownie recipe. ^_^

Unknown said...

I have tried baking brownies just once and good thing, it wasn't a disaster! Yours looks so yummy =)