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Brownies on the Rebound

by Maykel Loomans

This is the best brownie recipe ever. Albeit on the rebound, for certain reasons not to be disclosed. Please mind yourself when melting the chocolate.

This is how it should look

This recipe has 1 tip

derive your version - mark as garbage

This recipe contains no meat or fish and should be Baked. It is categorized in Baking.

125 ml Flower ( Original base amount: 125 ml, Original Measure: solid )
65 gr Sugar ( Original base amount: 65 gr, Original Measure: solid )
75 gr Butter ( Original base amount: 75 gr, Original Measure: solid )
35 ml Milk ( Original base amount: 35 ml, Original Measure: fluid )
100 gr Chocolate ( Original base amount: 100 gr, Original Measure: SOLID )
1 pc Eggs ( Original base amount: 1 pc, Original Measure: PIECE )
4 gr Backin' Powder ( Original base amount: 4 gr, Original Measure: SOLID )
12 gr Vanilla Sugar ( Original base amount: 12 gr, Original Measure: SOLID )
30 gr Pecans ( Original base amount: 30 gr, Original Measure: SOLID )

12 metric

Originally meant for 12 people change

Measures are in Metric change

  1. Take a large bowl.

  2. Throw the flower, the sugar, the butter, the milk and the eggs in the bowl. Mix the content of the bowl.

  3. Start melting the chocolate on medium temperature. Add some butter to this if you want it to melt in a creamy way.

  4. Whilst the chocolate is melting you can crush the pecans.

  5. Throw the melted chocolate, the pecans, the Backin' Powder and the Vanilla Sugar in the bowl. Mix this up.

  6. Pre-heat the oven at 160 degrees Celcius.

  7. Per 3 minutes, mix up the contents of the bowl so they won't become hard.

  8. Put the contents of the bowl in a container of your choice.

  9. Put the container in the oven for approx. 35 minutes.

  10. Go read a book.

  11. When the 35 minutes have passed, take the brownies out of the oven and let them cool down for about an hour.

  12. Enjoy your delicious brownies.


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