Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup barley malt syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowl
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate mixing bowl, whisk together the melted butter, barley malt syrup, and granulated sugar until well combined.
4. Add the eggs and vanilla extract to the wet ingredients and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Fold in the chocolate chips with a spatula.
7. Pour the batter into the prepared baking pan and smooth out the top with the spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
9-12 brownies
Nutritional information:
Calories: 250
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 170mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of barley malt syrup.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter before baking.
- Swirl in a layer of peanut butter or Nutella on top of the batter before baking.
- Add a pinch of cinnamon or cayenne pepper to the batter for a spicy kick.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough brownies.
- Use parchment paper to line the baking pan for easy removal and cleanup.
- Let the brownies cool completely before slicing for clean, even cuts.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a scoop of vanilla ice cream.
Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the brownies before serving.
Pairings:
Serve the brownies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, make a great side dish to balance out the richness of the brownies.
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of milk to the batter.
- If the brownies are too gooey, try baking them for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all cooking utensils thoroughly before preparing the brownies. Store the brownies in an airtight container to prevent contamination.
Food history:
Barley malt syrup is a sweetener made from sprouted barley grains. It has been used in baking and brewing for centuries, and is known for its rich, caramel-like flavor.
Flavor profiles:
The barley malt syrup adds a deep, complex sweetness to the brownies, while the cocoa powder provides a rich, chocolatey flavor.
Serving suggestions:
Serve the brownies warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream on top.
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