How to make a delicious and moist Brownies.
A Fudgy Brownie Bar Recipe. These brownies are delicious and moist with crunchy cashew nuts sprinkled on top. Brownie bars are made of chocolate ganache or cocoa powder, self-rising flour, sugar, eggs, butter, flavor extracts and nuts. Brownies are one of the most popular pasalabong treats, that can be found in many local pasalubong centers and supermarkets. This recipe is very easy to make, a delicious recipe to try and it’s very addicting.
Makes: 15-18 2×2 bars
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups sugar
- 3 medium eggs, at room temperature
- 1 tsp vanilla extract
- 2 tbsp. hot water + ¼ tsp. coffee powder, stir well (optional)
- 6 tbsp glucose
- 6 tbsp butter, melted
- ¼ cup canola oil + extra for greasing
- ½ cup cashew nuts, for garnish
- Preheat your oven to 350F (for dark pan like non-stick lower to 325F). Line a 9×9 or 7×11 brownie pan with parchment paper and lightly greased with butter or oil. (You can also use a cookie sheet for a thinner brownie and bake for 22-25 minutes only).
- Sift together all-purpose flour, cocoa powder, baking soda and salt, then set aside. In a large mixing bowl, combine sugar and eggs, then whisk until well blended. If you want to add a little coffee flavor, combine hot water and coffee powder and stir but this is optional. Add coffee and vanilla extract into the egg mixture and mix well. Add dry sifted ingredients and mix just enough to blend the flour into the batter.
- Add the glucose, melted butter, oil and mix until incorporated. Add some nuts into the mixture if you want, or you can leave it plain. Pour the brownie batter into the pan, spread evenly and sprinkle the cashew nuts on top. Bake in a preheated oven for about 25-28 minutes or until it’s done. Check it with a toothpick when comes out with moist crumbs you’re done, if comes out with wet chocolate, bake for another 3-5 minutes. Fire off, transfer in a wire rack to cool completely before cutting and serving.