Making brownies from scratch is something I haven’t really tackled yet. It’s not because I think it’s too difficult. It’s more that the homemade brownies I’ve tried usually aren’t as fudgy and chewy as I’d like. It’s probably the one dessert where I still use a mix.
About a month ago, Food Librarian made brownies taken from the SoNo Baking Company cookbook. The brownies looked so simple to make that I thought this would be a good starting point for my introduction into making brownies from scratch.
The brownies have a big chocolate taste with the addition of the chocolate chips. One of the neat things is that everything was mixed in a pot. For me personally, the brownies were not chewy or fudgy enough. They were more of a cakey brownie. If you like cakey brownies you might want to try this recipe out. I’ll have to look for a fudgier recipe next time.
As a reminder, it’s the last week to enter my adorable panda cookies
giveaway
which you can read about here.
SoNo Brownies (found on Food Librarian)
Ingredients
1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp
1 T vanilla extract
1 C semisweet chocolate chips
Directions
1. Use an 8-inch square baking pan. Butter or spray. I lined mine with foil.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.
4.
In a medium saucepan, melt butter over low heat. Remove the pan from
the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the
eggs, one at a time. Whisk in vanilla.
5. Fold in the dry ingredients. Fold in the chocolate chips. Don’t overmix.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan before cutting and serving.
SoNo Brownies
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 pinch of baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 tbsp light corn syrup
- 2 large eggs room temp
- 1 tbsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat over to 350°F. Use an 8-inch square baking pan. Butter or spray. I lined mine with foil.
- Whisk together flour, cocoa, salt, baking powder and soda.
- In a medium saucepan, melt butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.
- Fold in the dry ingredients. Fold in the chocolate chips. Don't overmix.
- Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
- Cool in pan before cutting and serving.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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You’re very welcome!
Hi Meryl- No I haven’t tried CI’s recipe. It sounds delicious. I’ll have to check it out. Hmm, I didn’t know I was supposed to take the brownies out earlier. I’ll have to do that next time. Thanks!
Hi Kirbie,
Have you tried Cook’s Illustrated’s “Super Fudgy Triple Chocolate Espresso Brownies?” They’re great – bittersweet and very fudgy. (and typically become even fudgier after chilling). They’re a combination of semi-sweet chocolate (I use bittersweet), unsweetened chocolate, and cocoa powder, plus a little instant espresso.
By the way, I think a flaw in the recipe you posted above is waiting until a toothpick comes out clean – that will definitely dry out the brownies and make them cakier. It’s better to remove brownies from the oven when the toothpick has a few moist crumbs attached!