Quarantine Cooking Episode 24: Scratch Brownies

Scratch Brownies
Author: Joe the Baker
  • 1/2 ounce oil
  • 4 ounces butter melted and warm
  • 10 ounces sugar
  • 5 ounces dark cocoa powder
  • 2 large eggs
  • 3 ounces flour cake or all purpose
  • 1 teaspoon baking powder
  • salt to taste
  • extracts or flavorings as needed
  1. Combine the oil and butter, add any liquid extracts or flavors

  2. Stir the remaining ingredients until mostly smooth, sugary texture is fine

  3. Pour batter into a prepared 8"x8" or 9"x9" baking dish and bake at 350F until done (20-30 minutes).

Recipe Video

Recipe Notes

For a molten brownie, bake until the top and edges are crisp and remove gently. For a more cakey texture, bake until the entire batter is firm and won’t wiggle when shaken. ¬†For a fudgy brownie with crispy edges (my favorite) bake it to the cakey level, remove the pan, and rap the pan once on the counter before letting it cool to make the edges stay firm while the center condenses to a rich layer of awesomeness.

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