Pour the batter into your prepared baking pan, using a spatula to distribute it evenly.Stir in the chocolate chips by hand if you’re adding them to the brownies. Alternatively, you can mix the ingredients in a bowl until well combined. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed and process on high until the batter becomes smooth.Preheat your oven to 350☏ (176☌) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.Make a “flax egg” by adding ground flaxseed and water to a small bowl and letting it sit until it thickens, about 5 minutes.It depends on the day.Īnd this particular day? It was a “melt and pour over top” kind of day… These brownies are definitely chocolatey and sweet enough without any added chips, but I also really like the melt and pour over top method. There’s obviously no right answer to this one it all comes down to personal preference. Oh wait, before you do that, you need to make an important decision – do you want to add chocolate chips or not? AND, if you do want to add them, do you mix them straight into the batter or melt them and pour them over the top. The batter should be on the runnier side and you should be able to easily pour it into the baking pan. You can definitely do this part by hand if you prefer, but I like using my blender whenever I can because it ensures everything is well-blended and smooth. So once the flax egg is done goo-ifying, all that’s left is to toss the remaining ingredients ( minus the chocolate chips) into a blender and process until the batter is super smooth. ![]() It really helps “melt” the ingredients together and contributes to the fudginess factor big time. Oh, actually, the cornstarch takes some credit for that as well. This helps make the brownies fudgy and chewy but still light – a texture that’s kind of to die for.
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