I’m so excited to finally start sharing this series we did at Chatelaine. Many people complain to me that they don’t bake because it’s too complicated. But listen, if you’ve seen me in the kitchen, you know I’m hardly a complicated cook. And yet I love love love to bake. My baking is about simple sweets that don’t take a ton of precision (or time) and that turn out spectacular.
So I devised this series to encourage people to bake those easy things that make us so very happy. Yes, it does take a tiny bit of care to get it right, but if I can do it, then I guarantee that you can too!
Here’s episode 1, How to Measure. Plus, a killer recipe for triple chocolate brownies that you can make right now!
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp salt
- 168 g bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- 3 eggs
- 1 cup granulated sugar
- 2 tsp vanilla
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- Preheat oven to 325F.Spray an 8×8-in. square baking dish (metal is best but Pyrex is fine) then line the bottom with parchment.
- Whisk flour with cocoa and salt in a small bowl.
- Melt chocolate with butter in a small pot over medium-low, stirring until they are combined.
- Whisk eggs with sugar and vanilla in a large bowl. Add in chocolate mixture, then stir until combined. Stir in flour mixture, until almost mixed. Stir in chocolate chips. Spread batter in prepared dish. Smooth top.
- Bake until edges are firm and middle is set, 35 to 45 min. (A toothpick inserted in the centre may have crumbs clinging to it.) Cool in the pan on a rack until fully room temp, about 2 hours (as if! eat one immediately, and try to save the rest).