The choice of cocoa powder must be treated with special attention – the intensity of the chocolate flavor and the softness of the baking texture depend on it. Choose a fine powder with a high cocoa content for smooth, dark brownies. Make sure to sift the mixture before adding it to the rest of the ingredients so that no lumps remain. Vanilla extract will add brightness to the chocolate flavor.
Another nuance is the use of large, good quality chocolate chips. The better this ingredient is, the tastier the cake will be. The level of sweetness and color saturation of the dessert also depends on it: those who like dark chocolate more choose bitter chocolate chips, others choose 60% cocoa.
Water must be added to eggs to achieve the moist and “sticky” texture characteristic of brownies, avoiding industrial emulsifiers. The recipe does not contain baking powder, so the eggs will help the cake stand in the oven.
Powdered sugar is the main trick when making homemade desserts. It is she who will achieve the effect, as in professional confectionery. It contains cornstarch, which helps thicken the tea without the chemical additives you find in commercial mixes.
If you want to reduce the amount of sugar, it is possible to limit yourself to 1 glass.
The most unusual ingredient presented is canola oil, which is often included in ready-made mixes. However, it is quite possible to replace it with olive, but only if you are ready to feel its taste. Canola is more neutral.
The oven must be preheated to approximately 160 ° C. Do not overcook the dessert, otherwise it will be dry and taste more like a cake than a brownie. It is better to underdo than to overdo. Use a toothpick to check for doneness.