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.