Gary’s Fudgy Brownies
Brownies for Beginners
Indulge in these rich, fudgy brownies made with dark chocolate pieces for an irresistibly deep and decadent flavour. Perfect for chocolate lovers seeking a luxurious treat.
Welcome to the easiest, most delicious brownie recipe you'll ever make! Gary’s Ultimate Fudgy Brownies are perfect for beginners and little bakers alike. With simple ingredients and straightforward steps, this recipe is designed to be fun and foolproof. Whether you're new to baking or cooking with kids, these brownies come together easily by hand and deliver a rich, chocolatey treat that’s sure to please everyone. Get ready for a baking adventure that ends with warm, fudgy brownies—no special equipment needed!
Ingredients:
Butter to grease the pan
3 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) lightly packed brown sugar
1 tsp (5ml) vanilla extract
3/4 cup (100g) all-purpose flour
1/3 cup (35g) unsweetened cocoa powder
1 tbsp (8g) cornstarch
1/2 tsp (2.5g) salt
1/2 tsp (2.5g) ground cinnamon
8 oz (225g) dark chocolate, chopped into small pieces
1/3 cup (40g) pecans, roughly chopped
Prep time: 10 minutes / Cooking time:30-35 minutes
You will need the following items and utensils: Large mixing bowl, wire whisk, wooden spoon or spatula, sifter, measuring cups and spoons, kitchen knife, cutting board, parchment paper
Instructions:
Preheat your convection oven to 325°F (160°C) or if you have a conventional oven, preheat to 350°F (170°C).
Lightly butter an 8x8-inch (20x20 cm) baking pan and line it with parchment paper, letting some paper hang over the sides for easy removal.
Crack the eggs into a large mixing bowl. Add the granulated sugar and whisk them together until the mixture is smooth and slightly frothy.
Add the brown sugar to the bowl and whisk until fully combined. Stir in the vanilla extract.
On a piece of parchment paper, sift together the flour, cocoa powder, cornstarch, and salt. Sifting helps to combine these ingredients evenly and avoids lumps.
Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; the batter should be smooth and glossy.
Stir in the ground cinnamon until evenly distributed throughout the batter.
Fold in the chopped dark chocolate pieces and pecans until they are evenly mixed into the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with the spatula.
Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center—if it comes out with a few moist crumbs (but not wet batter), the brownies are ready.
Cool the brownies in the pan on a wire rack. Once completely cool, use the parchment paper to lift them out of the pan. Cut into squares and enjoy!
Tips for Beginners and Little Bakers
Understanding Your Oven:
Convection Oven: Use the temperature given in the recipe. Start checking the brownies about 5-10 minutes before the time given in the recipe. They may bake a bit faster in a convection oven.
Conventional Oven: Use the temperature given in the recipe. Bake until the brownies are done based on the recipe’s timing.
Safety First: Always have an adult help with the oven since it’s hot. It’s important to be safe while baking!
How to Check if Brownies Are Done:
Toothpick Test: Insert a toothpick into the center of the brownies. They’re ready when the toothpick comes out with a few crumbs but no wet batter. If it comes out clean, they might be a bit over baked.
Edges: Look for edges that are set and slightly pulling away from the pan. The center can be a bit soft but should not be too wet.
Mixing Tips:
Mix Gently: Use a spatula to fold the ingredients together gently. Avoid overmixing, as it can make the brownies dense. Mix until everything is just combined.
Cooling the Brownies:
Cool Completely: Let the brownies cool in the pan before cutting them. This helps them firm up and makes them easier to cut. If you have a wire rack, use it to cool the brownies, but if not, just let them cool in the pan.
