Homemade Less Sweet Brownies
Deliciously Mellow Brownies Made Your Way
If store-bought brownies are always too sweet for your liking, it’s time to bake your own! These homemade brownies are crafted to be just right – not overly sweet, allowing the rich chocolate flavor and delightful texture to shine through. Baking at home also makes you realize just how much sugar is in commercially sold treats. This recipe cuts back on sugar while maximizing the pure ingredients, resulting in a perfectly balanced brownie that’s incredibly moreish. Enjoy the moist texture and deep cocoa notes!
Ingredients- 1 1/2 cups all-purpose flour (by measuring cup)
- 1 teaspoon baking powder (by measuring spoon)
- 1/2 teaspoon baking soda
- 1 cup milk
- 1 cup walnuts (finely chopped)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
Cooking Instructions
Step 1
First, in a mixing bowl, sift together the flour, baking powder, and baking soda. Sifting helps to aerate the dry ingredients and prevent lumps, leading to a tender brownie. Gradually pour in the milk while whisking gently with a whisk or spatula until just combined and smooth. Ensure there are no dry pockets of flour. (Using a whisk will make this step easier.)
Step 2
Add the finely chopped walnuts to the batter and stir until evenly distributed. The walnuts will add a delightful crunch and nutty flavor to your brownies. (Feel free to add chocolate chips or dried cranberries at this stage if you like!)
Step 3
Now, let’s create the chocolate base. In a saucepan or pot over medium heat, combine the sugar, butter (softened or melted), and unsweetened cocoa powder. (Tip: If your cocoa powder is sweetened, you may want to reduce or omit the added sugar. Using unsweetened cocoa powder gives you precise control over the sweetness level.) Stir continuously until all ingredients are melted and combined into a smooth, glossy chocolate mixture. Cook gently until it just begins to thicken slightly.
Step 4
Remove the pot from the heat or reduce the heat to low. Now, crack in the two room-temperature eggs and stir in the vanilla extract. Whisk quickly and thoroughly as soon as you add the eggs. This rapid whisking helps prevent the egg whites from cooking and scrambling in the hot chocolate mixture. (I accidentally let mine sit a moment too long while taking photos, and you can see a slight bit of cooked white! Whisk yours right away!)
Step 5
Pour the prepared flour and milk mixture into the chocolate-egg mixture. Gently fold everything together with a spatula or whisk until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. (Overmixing can lead to tough brownies.)
Step 6
Prepare your baking pan by greasing it lightly or lining it with parchment paper. This prevents the brownies from sticking. A square pan is recommended for easy slicing, but a round pan works too. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 175°C (350°F) for about 20 minutes. Oven temperatures can vary, so test for doneness by inserting a toothpick into the center of the brownie. If it comes out clean with no wet batter attached, it’s ready. (Tip: I prefer thinner brownies, so I divided my batter between two pans. If you like them thicker, use a single pan.)
Step 7
Once baked, transfer the brownies to a wire rack and let them cool for at least 5 minutes before cutting. Cutting while too hot can cause them to crumble. Slice them into squares once slightly cooled. You’ll notice they’re not overly sweet – just right! If you desire more sweetness, you can add chocolate chips to the batter or make a chocolate frosting to spread on top. **For the Chocolate Frosting:** Melt dark chocolate using a double boiler (or microwave carefully). Stir in heavy cream (or powdered sugar if cream isn’t available) until smooth. Finally, mix in cocoa powder to reach your desired consistency.
