Classic Brownies
(GLUTEN-FREE VERSION AVAILABLE) (AIR FRYER FRIENDLY)
AROUND 1 HOUR
SERVINGS VARY
RECOMMENDED BAKING TOOLS BELOW
This recipe is a certified party-pleaser, it’s hard to mess up, and most importantly…it’s delicious! Obsessed isn’t a strong enough word to describe my relationship with these brownies. Scroll down to take part in the fun.
Ingredients
300g sugar(I mixed 200g white with 100g brown)
125g all-purpose flour (or substitute 1:1 with oat flour for gluten-free)
3 large eggs (add 1 extra egg yolk when using oat flour)
85g cacao powder (preferably Dutch-processed)
170g butter
175g dark chocolate (75–90%)
1 tbsp vanilla syrup (optional)
2 tsp espresso powder (optional)
Pinch of salt
Toppings of choice (I used milk chocolate)
METHOD:
1. Whisk, preferable in a mixer, the eggs and sugar until super fluffy, like INSANELY fluffy where you can see a ton of small air bubbles. This helps sugar crystals dissolve, creating that shiny, crackly top we love on the brownies.
2. While the mixer is doing this, melt half the chocolate(around 90g) and the butter in 30 second increments in the microwave until fully combined, then put a couple drops of the vanilla in if desired.
Tip: When microwaving the chocolate and butter, put the butter on top of the chocolate to ensure the chocolate won’t burn in the microwave.
3. Pour that mixture into the mixer and slowly incorporate into the fluffy egg and sugar mixture. Mix until just combined so the air in the egg and sugar mixture doesn’t escape.
4. Measure out your flour, cacao powder, and salt, pour into the previous mixture, and mix slowly until just fully incorporated. Do not overmix.
5. Chop up the rest of your dark chocolate and thoroughly mix in.
6. At this point you should have a slightly thick, heavy mixture. It should not have the texture of cookie dough, it should be much thinner and pourable. Add in any mix-ins you prefer. I added milk chocolate for gooey chocolate pockets.
7. Take a reasonably-sized baking pan(mine was 23cm in diameter), cover with parchment/baking paper, and pour the batter in. Add any last minute toppings. Other toppings include peanut butter swirls, crushed potato chips, crushed pretzels, sprinkles, etc…
8. Air fry 175°C for 21-25 minutes. For a slightly underbaked center aim for 21 minutes, and for a slightly more well done brownie do 25 minutes.
TIP!!! Don’t cut through the brownies right after baking. Let it set in the fridge for at least 2 hours before cutting to get clean squares.
Brownies with Stroopwafel as a topping. The air frying caramelized the sugar on the stroopwafel and even gave it a bit of a crunch(spoiler alert; it was delicious)
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