Ingredients with Measurements:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Tate & Lyle Granulated Sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a 9x9 inch baking pan with parchment paper.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate mixing bowl, combine the Tate & Lyle Granulated Sugar and melted butter. Whisk until well combined.
4. Add the eggs and vanilla extract to the sugar mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and whisk until well 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 a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes 9-12 brownies.
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 180mg
Total carbohydrates: 38g
Dietary fiber: 3g
Total sugars: 26g
Protein: 4g
Substitutions for ingredients:
- You can use dark brown sugar instead of Tate & Lyle Granulated Sugar.
- You can use vegetable oil instead of melted butter.
- You can use white chocolate chips or nuts instead of semisweet chocolate chips.
Variations:
- Add ½ cup of chopped nuts to the batter.
- Add 1 teaspoon of instant espresso powder to the batter for a mocha flavor.
- Add ½ cup of dried fruit, such as cherries or cranberries, to the batter.
Tips and tricks:
- Make sure to use room temperature eggs for a smoother batter.
- Do not overmix the batter, as it can make the brownies tough.
- Let the brownies cool completely before cutting them to prevent them from falling apart.
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:
Cut the brownies into squares and serve them on a platter.
Garnishes:
Dust the brownies with powdered sugar or cocoa powder.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Serve the brownies with fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the brownies are too dry, add a tablespoon of milk to the batter.
- If the brownies are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Brownies were invented in the United States in the late 19th century.
Flavor profiles:
The Tate & Lyle Chocolate Fudge Brownies are rich and chocolatey with a fudgy texture.
Serving suggestions:
Serve the brownies as a dessert or a snack.
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Region: British