Imagine sinking your teeth into a rich, decadent brownie that's so moist and chocolatey, it'll make your taste buds dance with joy! Our "Sizzling Brownie without Sizzling Plate" recipe is about to revolutionize your dessert game, proving that you don't need fancy equipment to create a restaurant-worthy treat right in your own kitchen. Get ready to unlock the secret to the most irresistible, melt-in-your-mouth brownies that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: International
Serves: 6 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan with butter or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, and baking powder to ensure no lumps remain.
- In a separate microwave-safe bowl, melt the butter until completely liquefied. Add sugar and mix well until combined.
- Pour the milk and vanilla extract into the butter-sugar mixture, stirring until smooth and homogeneous.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Avoid overmixing to keep the brownies tender.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let the brownies cool in the pan for 10-15 minutes.
- Cut into 6 equal squares and serve warm. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Room Temperature Matters: Ensure your ingredients are at room temperature for the most uniform mixing and best texture.
- Don't Overmix: Gently fold the ingredients together to keep your brownies tender and fudgy. Overmixing can lead to tough brownies.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Key: Let the brownies cool slightly in the pan to help them set and make cutting easier.
- Customize Your Brownies: Try adding nuts, different types of chocolate chips, or a swirl of caramel for extra excitement.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.Pro Hack: For an extra indulgent experience, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
