Brownie
by Daniel Brassloff
Category
Sweet, American
Servings
1 batch
Prep Time
20 minutes
Cook Time
35-40 minutes
Make gluten-free allergen-friendly brownies like a pro using our mix and this recipe!
Author:Freed Foodies
Ingredients
4 eggs
2 sticks of butter
1 cup brown sugar
4oz semisweet chocolate
4oz 100% cacao chocolate
1/5 of our 12oz mix
1 tsp vanilla extract
1 cup chocolate chips (optional)
1 cup mini marshmallows or white chocolate
Optional Cobweb Topping
Directions
Melt the chocolate and butter together using the bain marie (double boiler) method.
Let mixture cool to 95ºF 105ºF
Whip the eggs and add vanilla sugar or extract and brown sugar bit by bit.
Mix in the chocolate butter mixture.
Fold in 1/5 of our 12oz mix.
Fold in chocolate chips with mix-ins desired.
Grease your brownie pan or line with parchment paper.
Bake at 300ºF for 35-40 min
Optional Cobweb Topping
Ensure the brownies have cooled before starting this process.
Melt white chocolate or marshmellows with a bain marie (double boiler) until everything has melted.
Use a spatula to create cobweb-like streams with the mixture on the brownies
Let cool for at least 5 minutes before enjoying!
Recipe Note
There are many theories the the origins of brownies, which include melted chocolate added to biscuit dough, baking a cake without flour, or improvising a baked good without baking powder.
Tools Kneaded:
- bain marie or pot with small bowl to double boil
- medium mixing bowl
- spatula
- hand whisk or whisk mixer attachment on stand mixer
- brownie pan
- grease or parchment paper