Not Too Sweet Baking

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Deliciously Rich Chocolate Brownies

I love chocolate and crave a deliciously indulgent brownie from time to time. However, all the brownie recipes online are just so sugary!! Test after test, I've adjusted these satisfyingly perfectly sweet brownies to help curve your chocolate craving without the diabetes.
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Servings: 12 brownies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 120 grams all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 45 grams unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 140 grams unsalted butter
  • 35 ml oil
  • 130 grams granulated sugar divided in half
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract or paste
  • 75 grams dark chocolate chips

Method
 

  1. Melt your butter, 65 grams sugar, and oil in a saucepan on low heat until completely melted.
  2. In a large bowl, sift your flour, cocoa powder, baking powder, salt and espresso powder and set aside.
  3. In a separate (mixing) bowl, use a hand mixer and whisk your 2 eggs, egg yolk and the remaining sugar (65 grams) until well combined.
    4. The more you aerate your eggs, the more crinkly top your brownies will have!
  4. Slowly add in your warm butter mixture into the egg-sugar mixture, combining very well until it's completely added.
  5. Very slowly and very gently fold in the sifted dry ingrediants until completely combied. If you think you could go slower, do so!!
    6. As a home baker, my biggest problem is always overmixing my brownie batters. Overmixing brownie batters leads a cakey outcome. It might be tedious to fold in the dry ingredients but once I learned to really take my time folding in the ingrediants, I saw such a big difference in how my brownies come out.
  6. Also, very slowly and gently, add in your dark chocolate chips.
  7. Transfer batter into a 9×9 pan and bake at 350 degrees (F) for 28-30 minutes
    8. Using an 8×8 pan totally works too (the brownies in the picture above are the results of an 8×8 pan, so they're much thicker than a regular brownie). Just make sure to adjust the time. No need to add any more than 4-5 minutes to total baking time.

Notes

If you like a fudgier brownie, take them out a few minutes earlier and let them finish cooking in their own heat.
To see if brownies are cooked through, poke a knife or toothpick into the center. If there are a few crumbs on the knife/toothpick, it’s ready! If it comes out clean, you might have overcooked them (but don’t worry, they’ll still be super yummy), but if it comes out wet, you gotta put that thing back in the oven!!