Hello loves! Welcome to Thursday — holy cow February is almost over and I don’t even know how to deal. The next few months promise to be good — filled with travel and fun and hopefully it warms up because, ugh has it been cold in Ohio! Anywho — I know just the thing to take your mind off all of the things — chewy, chocolately brownies! Yessssss.
I follow Tessa over on handle the heat and man that girl has some great brownie recipes. I wish I could just spend all day workin in the kitchen and taste testing and developing recipes but alas, I have to work a normal job. I do develop recipes — it just seems to take me longer than some to be able to get them out the door — so I find myself reaching for other’s recipes as well as my own. aint no shame in that.
But what really makes these brownies special are the delightful little candies that I threw in at the very end. The recipe calls for chocolate chips but I substituted Nestle Toll House’s sea salt caramel truffles instead and oh-m-g so good!
I’m not sure if they are still available to purchase, but if you can find them they are absolutely worth it.
So when making these brownies I realized I did not have cornstarch — which is a critical component when making chewy brownies — but I was able to substitute 2 tsp of xanthan gum which is used a lot in gluten free or allergy baking. So there you go — if you don’t have corn starch, but have xanthan gum (and why would you?!) you can sub them in. I went a little lighter on the xanthan gum, the recipe calls for a tablespoon of cornstarch, but it seemed to work out well.
Tessa also recommends this recipe as a good one to substitute GF flour for, so I might try that in the future as well. I personally don’t have gluten issues, but many people do so I want to start experimenting with recipes — so if you have any let me know below!
Anyway — I hope this helps brighten your Thursday a bit and I’ll see ya soon!
One Bowl Chewy Brownies
a delicous recipe from Tessa over at handle the heat! Enjoy the chewy, chocolately bites of these one-bowl brownies — just like the box!
- 1 1/4 cups 249 grams granulated sugar
- 5 tablespoons 71 grams unsalted butter
- 2 large eggs plus 1 egg yolk cold
- 1 teaspoon vanilla extract
- 3/4 cup 75 grams unsweetened cocoa powder
- 1/3 cup vegetable oil
- 1/2 cup 63 grams all-purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon cornstarch You can subsitute 2 tsp of Xantan Gum if you have it
- 1/4 teaspoon salt
- 3/4 cup 128 grams semisweet chocolate chips or whatever candies you like
Preheat the oven to 325°F. Line a 8 by 8-inch pan with parchment and spray with nonstick cooking spray.
- In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
- With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days.