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
which you can read about here.
SoNo Brownies (found on Food Librarian)
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
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.
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.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan before cutting and serving.
- 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
- 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.
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.