Fudgy Brownies

The fudgiest brownies made from scratch, an using only one bowl to boot!

Science Behind the Brownies:

Sugar balances the bitterness from the cocoa powder and dark chocolate. Yet, it plays a more important role in these brownies. When mixed with the warm butter and chocolate, it melts to a liquid. And since the batter is heavier than the liquid sugar, the sugar will slowly rise to the top of the brownie as it bakes. This created that beautiful brownie crust. It also melts as it bakes to create the fudgy center that everyone loves.
Eggs in the brownies bind the ingredients together and keep it moist, making the brownies rich and hella delicious.
Flour’s quantity in the recipe determines the outcome of the brownies. The more flour you add, the cakier the brownie. If your goal is fudgy, the key is using lesser flour.

Are my brownies ready?

Since these are meant to be fudgy, don’t expect a clean toothpick from your brownie. A few moist crumbs clinging to it is a good sign. If it’s wet, bake it for 5 more minutes. If it’s dry, oopsie, you’ve overbaked it.

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Fudgy Brownies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Course: Snack, Dessert
Servings: 18 brownies

Equipment:

Ingredients:

175g salted butter
113g dark chocolate, chopped coarsely
300g caster sugar
3 eggs, room temperature
2 tsp vanilla extract
85g cocoa powder
65g flour
50g dark chocolate for garnish

Instructions:

Preheat the oven to 180°C and grease a 9’×13′ pan with parchment.
In a microwave-safe bowl, add butter and dark chocolate. Heat in microwave, whisking it after every 30 seconds until completely melted.
Whisk in the sugar until it blends in really well.
Whisk in eggs and vanilla
Add cocoa powder, flour and dark chocolate set aside for garnish. Fold them in with a rubber spatula and tranfer to the prepared pan.
Bake for 30 minutes, then test the brownies with a toothpick. If it comes out with wet batter from the center of the pan, it’s not ready. When moist crumbs cling to it, take them out.
Let cool completely on a wire rack before cutting and serving.

Storage Instructions:

You can cover them and store at room temperature for upto a week or in the freezer for upto 3 months.

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Granola

I’m convinced that no one outside my family likes granola. I’ve made them time and again for my bakehouse and it just does not sell! But at home? Boy oh boy, it’s cleared out in a day!

Perfect as a snack or a breakfast (with milk and fresh fruit, mmmhmm), it lasts a lifetime without spoiling. Consider it the PERFECT homemade gift for the health-conscious friend.

While buying store-brought granola sounds easier, a look at the nutrition label should convince you to just make it at home. Plus, you can make it in bulk for a fraction of the price and you can rest assured knowing that all pronounceable ingredients go into it.

It’s healthier with the use of whole oats, unrefined oil and natural sweeteners.

Get a bowl and your kitchen basics to get started on this recipe!

GET ‘EM CLUSTERED:

If you want your granola in clusters instead of loose and separated, bake it normally. At the halfway point, give it a stir and then press it down to tightly pack it. Bake again and let cool completely before removing from the pan.

VARIATIONS:

The granola is the perfect base for any add-ins. Be creative!

Use any nuts and seeds that you have on hand.
Add any dry fruits you have.
Chocolate chips add a nice touch to it.

STORAGE INSTRUCTIONS:

Store in air tight containers at room temperature for upto 2 weeks. If frozen, it will stay good for 3 months. Let thaw for 5 minutes so the dry fruits aren’t hard to chew.

Granola

PREP TIME: 10 mins

COOK TIME: 1 hour

TOTAL TIME: 1 hour 10 mins

COURSE: Breakfast, Snack

CUISINE: American

SERVINGS: 16 servings (1/2 cup each)

Equipment:

Ingredients:

2 cups old-fashioned rolled oats (gluten-free oats for gluten-free granola)
¾ cup raw nuts and/or seeds (almonds, cashews, chia seeds, pecans, walnuts, pumpkin seeds, sunflower seeds, pine nuts, walnuts etc)
1/2 tsp fine sea salt
1/4 tsp ground cinnamon
1/4 cup melted coconut oil or extra virgin olive oil
1/4 cup honey
1/2 tsp vanilla extract
1/3 cup dried fruit, chopped if large (raisins, dried mangoes, dried pineapples, dried apricots etc)
1/4 cup chocolate chips (optional)

Instructions:

Preheat oven to 180°C and line the baking tray with parchment.
In a bowl, combine oats, nuts, seeds, salt and cinnamon.
Pour in oil, honey and vanilla. Mix until everything is coated. Pour onto baking tray and spread evenly.
Bake for 30 minutes, stir and press down to clump the granola. Bake again for 30 minutes.
Let cool completely without disturbing it for an hour.
Add dry fruits and chocolate chips. Stir to combine.
Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
When serving, let thaw for 10 minutes, if frozen.

SERVING SUGGESTIONS: Serve on its own, with milk or yogurt.

Chocolate Chip Cookies

Chewy in the middle and crusty round the edges, these chocolate chip cookies have never failed me.

As a classic, this has been in my menus for doggone years and I’ve tweaked and tuned the recipe 500 different ways to settle on the current version. I promise you, they’re space level amazing!

A perfectly well-rounded cookie (food pun haha), they’re crispy, chewy, buttery, sweet, doughy and yet completely cooked in the best way possible.

SCIENCE OF COOKING:

The secret to a chonky cookie lies in the ingredients and the method itself.

Baking Soda and Baking Powder: The leavening agents in your recipe provide height by incorporating air into the dough. If they’re expired or of a lower quality, your cookie dough will cook flat instead of tall.
Active handling period: Flour contains gluten. The more you mix the dough, the more you work the gluten. While this is great for breads, it’s not so great for cookies. Your cookies will spread flat.
Temperature of ingredients: Water, when frozen, retains its shape. When left at room temperature, the ice melts back to water. Similarly, if your cookie dough is out at room temperature, the fat content in it will begin to melt and hence, the cookie will spread out.
Oven temperature: If the oven temperature is low, it will take longer for the cookies to cook and hold their shape. As they bake, they will melt in the heat and spread out until they reach a temperature high enough to set it into place.

VARIATIONS:

The cookie dough acts as the perfect base for any add-ins. Be creative!

Switch out the chocolate chips with chocolate chunks.
Throw in some sprinkles.
Roll in cinnamon to make snickerdoodles

MAKE AHEAD TIP:

You can make the dough and then portion out balls, Place on parchment lined baking tray and freeze for 20-30 minutes. Transfer to an airtight container and store until ready to bake. The dough lasts up to 2 months.

When ready to bake, remove from freezer directly and bake at 180°C for 30 minutes. DO NOT PREHEAT the oven.

STORAGE INSTRUCTIONS:

Store in air tight containers at room temperature for 4-5 days. If frozen, it will stay good for 2 months.

Chocolate Chip Cookies

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

COURSE: Dessert

CUISINE: American

SERVINGS: 18 cookies

Equipment:

Ingredients:

135g salted butter, room temperature
100g caster sugar
135g brown sugar
2 tsp vanilla extract
1 egg
220g flour
1 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
65g chocolate chips

Instructions:

Preheat oven to 180°C and line the baking tray with parchment.
In a small bowl, whisk together the flour, baking soda, salt and baking powder.
In the stand mixer, cream butter, caster sugar and brown sugar until it lightens in colour.
Add the egg and vanilla. Beat till light and fluffy.
Add the dry ingredients to this and fold it in until combines.
Throw in the chocolate chips and mix to combine. If too soft to handle, place the bowl in the fidge for 10 minutes.
Portion out 2 tbsps of dough onto the baking tray, leaving atleast 2 inches of spacing for the cookies to spread.
Bake for 20 minutes and let rest in the pan for a few minutes.
Transfer to a cooling rack and let cool fully.

Trust the process: The cookies will look doughy and slightly raw when you take it out of the oven. It will continue to cook as it cools, so don’t be tempted to bake it for longer.