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 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Miguelitos chocolate chips
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease an 8x8 inch baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter and sugar until well combined.
4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
5. Gradually stir in the flour mixture until just combined.
6. Fold in the Miguelitos chocolate chips.
7. Pour the batter into the prepared baking pan and smooth the top with a 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 transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories: 230
Fat: 11g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use dark chocolate chips instead of Miguelitos chocolate chips.
Variations:
- Add chopped nuts or dried fruits to the batter.
- Top the brownies with a layer of Miguelitos chocolate ganache.
- Add a teaspoon of instant coffee powder to the batter for a mocha flavor.
Tips and tricks:
- Do not overmix the batter to avoid tough brownies.
- Use a toothpick to check for doneness. The toothpick should come out clean or with a few moist crumbs.
- Let the brownies cool completely before cutting them to avoid crumbling.
- Store the brownies in an airtight container at room temperature for up to 3 days.
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 or until warm.
Presentation ideas:
Serve the brownies on a platter or a cake stand. Dust them with powdered sugar or cocoa powder. Top them with whipped cream or ice cream.
Garnishes:
Powdered sugar, cocoa powder, whipped cream, ice cream, chopped nuts, Miguelitos chocolate chips.
Pairings:
Coffee, milk, hot chocolate, tea.
Suggested side dishes:
Fresh fruit, yogurt, granola.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the brownies are too moist, increase the baking time or reduce the amount of butter in the recipe.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use clean utensils and equipment.
- Do not eat raw batter or dough.
- Store the brownies in a cool and dry place.
Food history:
Brownies were invented in the United States in the late 19th century. They were originally called "brownie cakes" and were made with molasses and nuts.
Flavor profiles:
Rich, chocolatey, sweet.
Serving suggestions:
Serve the brownies as a dessert or a snack.
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