May Baking Challenge – Brownies!

I thought let’s keep it simple and delicious this month and make some really good homemade brownies for this month’s baking challenge!

This month’s baking challenge I thought why not bake up a classic? Brownies. I mean, does any dessert make you smile more? Or is harder to resist? I don’t think so!

Fudgy. Chewy. That crackly top. Pure chocolate heaven in bar form. I know a lot of people swear they can’t make really good brownies from scratch but I’m thinking after this challenge I’ll have changed your mind!

Brownies Recipes To Bake Up This Month

• The Best Brownies I’ve Ever Had
• Caramel Turtle Brownies
• Whole Wheat Brownies
• Raspberry Brownies
• Nutella Brownies
• Cheesecake Brownies
• Oreo Brownies
• Peanut Butter Brownie Recipe

What is the May Baking Challenge?

It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize!

I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!

How To Join The Baking Challenge:

1. Recipe: Make one of my brownie recipes!
2. Bake. Bake up one of the brownie recipes above.
3. Share. Take a photo and share in my Facebook group OR send a photo to me via e-mail: [email protected]. For a second entry, leave a review on the recipe you made. (NOT on this post!)

For May 2022, I’m giving away A $75 USD Amazon gift card — so you can treat yourself to whatever your heart desires!

Rules and regulations:

Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until May 31, 2022 at 11:59 pm EST.

Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.

Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.

The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.

Have fun!

If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!

May Baking Challenge – Brownies!

I've tried a lot of brownies over the years but none can compare to this brownie recipe. Fudgy, chewy, with that signature shiny top. If you think you can't make brownies at scratch at home that are better than a boxed mix I am begging you to try this fudgy brownie recipe!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 47 minutes minutes

Servings: 16 servings

Calories: 342kcal

Author: Heather Perine

Ingredients

• ▢ 1 cup plus 2 tablespoons (160 g) all-purpose flour spooned and leveled
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ 4 large eggs at room temperature
• ▢ 1 ½ cups (300 g) granulated sugar
• ▢ ½ cup (100 g) packed light brown sugar
• ▢ ½ cup (120 ml) canola oil
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup (1 stick, 113 g) unsalted butter
• ▢ 8 ounces semi-sweet or bittersweet chocolate, chopped
• ▢ ¼ cup (25 g) Dutch process cocoa powder

Instructions

• Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 9"x13” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
• Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
• Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
• Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
• Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
• Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
• Bake brownies. Spread batter into the prepared pan and bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.

Notes

• Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days.  You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit. 
• Freezing: Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
• Chocolate chips/walnuts: These brownies are perfectly fudgy on their own and I don’t think they need extra chocolate chips but yes you can definitely add them. And these are wonderful blank canvas for other mix-ins like walnuts. I always recommend toasting the walnuts first to bring out their flavor before stirring them in. I would stir in 1/2 cup to 2/3 cup.
• Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
• Dutch Cocoa Powder – Although you could substitute Dutch cocoa powder with natural unsweetened I’m begging you don’t! Dutch cocoa powder is less acidic and will create a darker, richer chocolate taste.
• Chocolate – The key to these brownies being ultra rich and fudgy is because melted chocolate gets stirred in with the cocoa powder. I use either semi-sweet or bittersweet chocolate and then chop it so it melts into the butter easily. I love Ghiradelli – it’s quality and always available in my grocery stores. I don’t recommend using chocolate chips as they have stabilizers in them that might prevent them from melting into the butter as nicely.
• Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.

Nutrition

Calories: 342kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 166mg | Potassium: 149mg | Fiber: 2g | Sugar: 31g | Vitamin A: 244IU | Calcium: 31mg | Iron: 2mg

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