Looking for the best ever brownie recipe? Learn how to create this incredibly decadent (and easy!) treat.
- 10- ounce bag of chocolate chips
- ½ cup butter
- 2 eggs plus 1 egg yolk
- 1 cup sugar
- pinch of salt
- 1 cup flour (can be GF)
- 1 cup mini marshmallows
- Oil spray
- Large bowl
- Medium bowl
- Measuring spoons
- 8x8 baking pan
- Parchment paper
- Mixing spoon
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, and lightly oil
- In a bain-marie, over medium-low heat, melt chocolate and butter
- Remove from heat and stir in sugar. Then add eggs and egg yolk
- Stir in flour and pinch of salt just until combined
- Pour batter into prepared pan
- Cook for 20-30 minutes, until top is no longer sticky and a toothpick inserted comes out clean
- Remove from oven and turn it to low broil
- Top with marshmallows and pop back in the oven for only a few seconds. Once marshmallows brown, remove from oven
- Let cool and cut into squares
Q&A WITH ALEXANDRA LAI
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
WHAT TEMPERATURE SHOULD I HEAT MY OVEN?
AL: Preheat the oven to 350°F
CAN I MAKE EGGLESS BROWNIES?
AL: Yes! If you are making your brownies eggless, I would recommend using 1/2 cup of apple sauce. Please try to use unsweetened because that will affect the taste less.
WHAT IF I AM SHORT ON GLUTEN-FREE FLOUR?
AL: When you are short on GF flour, if you have puff rice cereal at home, put that in a blender! That’s one of our favourite hacks. Use in equal parts for an easy substitution when you’re in a pinch!
DO YOU HAVE CHOCOLATE RECOMMENDATIONS?
AL: I’m personally using the store brand, but where possible use the best quality available to you. Cheaper chocolate can be waxy, which will affect the texture of your brownies. If you can’t find chocolate chips, you can also use chocolate bars. Also, try to experiment with different types of chocolate; use dark chocolate and milk chocolate and see which one you prefer!
IS THERE A TRICK ON HOW TO GET EXACT PARCHMENT MEASUREMENT FOR THE PAN?
AL: Nope, I just use scissors! You can also measure parchment paper out by eye.
HOW DO I PREVENT MY BROWNIES FROM BECOMING CAKEY?
AL: It’s all about moisture content! I like chewy brownies, so I’m using melted chocolate instead of cocoa powder. You can also use brown sugar instead of white sugar for a chewier brownie, and cut down on your rising agents, such as baking powder or baking soda.
CAN I DOUBLE THE RECIPE FOR A DOUBLE BATCH?
AL: Yes, the recipe is very easy to double. My biggest suggestion would be to watch the cooking time. Just because you doubled the batch, doesn’t mean you have to double the cooking time. Please ensure you are checking the center with a toothpick. Once the toothpick comes out clean, you will know that it’s done.
HOW DO YOU FEEL ABOUT BROWNIE ADD-INS? OREOS? NUTS?
AL: As you know, I love a good add-in. However, I personally try to stay away from nuts just because I have some friends who can’t eat them, and I just want to ensure that whatever I am making is accessible to as many people as possible. I recommend marshmallows, as I’m using in this recipe, and my other favourite add in is white chocolate chips, or candy canes during the holiday season.
WHAT DRINK WOULD YOU HAVE WITH THE BROWNIE? HOT CHOCOLATE, COFFEE, WINE?
AL: A vanilla milkshake would be good to cut through some of the richness of the chocolate! This would also go will with a full- bodied glass of red wine (such as a merlot), or a B-12 (if you want to get fancy with your cocktail).
DO THE CLASSES GET POSTED AFTER?
AL: Yes! Please check @shopFOODDISTRICT IGTV.
DOES THE FOOD DISTRICT HAVE MULTIPLE LOCATIONS?
AL: We do not. The Food District is currently only at Square One. However, if you are in at another Oxford Property, there are similar concepts – like Market & Co. at Upper Canada Mall.
WHERE IS THE FOOD DISTRICT LOCATED?
AL: The Food District is located on Level 1, near Entrance 6.