Make mealtime a happy time for kids with these kid-friendly recipes. They're healthy and delicious! Be a kitchen hero with the RecipeShare app!

Kid Friendly


<YouTube url="https://www.youtube.com/watch?v=55BoQvzfECQ&t=203s" />

## The Magic of Mushrooms

Mushrooms are the star of this dish. Their earthy flavor and unique texture make them a favorite in many cuisines. But what kind of mushrooms should you use? While most varieties work well, including a medley can add depth to the flavor. However, the real game-changer is the dried porcini mushrooms. Often referred to as the "King of Mushrooms," porcinis offer an unmatched rich and nutty flavor.

## Ingredients

- 1 teaspoon minced garlic
- 1 medium white onion, chopped (approx. 150 grams)
- 2 tablespoons salted butter (approx. 28 grams)
- 1/4 cup + 2 tablespoons all-purpose flour (approx. 50 grams)
- 3 cups water (approx. 710 grams, including mushroom brine from the can)
- 2 cups fresh milk (approx. 480 grams)
- 1 cup heavy (or all-purpose) cream (approx. 240 grams)
- 1-2 cans mushrooms (pieces and stems, approx. 450 grams per can)

## Crafting the Perfect Soup

1. Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
2. Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
3. Incorporate the flour, acting as a thickener, and cook briefly.
4. Pour in the water, milk, and cream, stirring continuously.
5. As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
6. Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
7. Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.

## Tips and Enhancements

- Texture Matters: Avoid large, floppy pieces of mushrooms. Chopping them into varied sizes offers the best mouthfeel.
- Herb Choices: While thyme is a classic choice, feel free to experiment with rosemary, tarragon, or oregano.
- Wine Selection: A dash of dry white wine can elevate the flavor. Opt for a drinking wine over a cooking variant.
- Truffle Oil: One of Chef RV's secret ingredients is Truffle Oil. Add a dash for a distinctly muhroomy taste!

## Ingredient Substitutes

Not all ingredients are easily accessible everywhere. Here are some alternatives:

- Cream: If heavy cream is unavailable, all-purpose cream or even half-and-half can be used.
- Mushrooms: If porcini mushrooms are hard to find, shiitake or cremini mushrooms can be a good substitute.
- Musroom Alternatives: If you don't like mushrooms, Chef RV suggests to use corn, aspargus, broccoli or any vegetable you like or have. Be sure to chop the vegetables and saute them as with the mushrooms.

## Serving Suggestions

This soup pairs beautifully with crusty bread, especially when toasted with garlic butter. It also complements green salads, making for a wholesome meal.

## Nutritional Information

Per serving, approx. 250 grams:

- Calories: 250 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### Why is my soup too thin?

The thickness of the soup depends on the flour and the boiling process. Ensure you've added the right amount of flour and allowed the soup to boil well.

### Can I use dried herbs instead of fresh ones?

Absolutely! However, dried herbs are more potent, so use them sparingly.

### How long can I store this soup?

In a refrigerator, the soup can last for 3-4 days. If you wish to store it longer, consider freezing it.


Dive into the rich and earthy flavors of homemade Cream of Mushroom Soup. Discover the secret ingredient that elevates its taste.

Chef RV Cream of Mushroom Soup


<YouTube url="https://www.youtube.com/watch?v=16Mgi_Igzww" />

## The Art of Chicken Cordon Bleu

Chicken Cordon Bleu is a classic dish that has graced many dining tables over the years. Its name, which translates to "Blue Ribbon Chicken," hints at its regal origins. Traditionally, this dish features chicken wrapped around cheese and ham, breaded, and then fried or baked. Chef RV brings his unique twist to this timeless recipe, ensuring a gastronomic experience like no other.

## Ingredients for the Perfect Cordon Bleu

### Chicken and Fillings

- 1kg chicken breast fillet
- 1 pack ham or bacon (weight varies based on pack size)
- 250g easy-melting cheese
- ½ cup (approximately 120g) sliced pickles

### Breading Station

- 1 cup (approximately 125g) all-purpose flour
- 2 whole eggs, beaten
- 2 cups (approximately 100g) panko (Japanese bread crumbs)

### Spice Mix

- 1 tbsp. fine salt
- 1 tbsp. Spanish paprika
- 1 tbsp. garlic powder
- A pinch of dried thyme or rosemary

### Bechamel Sauce

- 2 tbsps. butter (approximately 28g)
- 2 tbsps. all-purpose flour (approximately 15g)
- 2 cups fresh milk
- 1-2 tbsps. truffle salsa (for added flavor)
- Salt and pepper to taste

## Crafting the Cordon Bleu

1. Begin by preparing the chicken breast fillet. Cover it between two sheets of cling film, then using a rolling pin, flatten it to a size slightly wider than your ham slice as well as your cheese stick.
2. Season the chicken with the spice mix, ensuring it's well-coated.
3. Place a slice of ham or bacon on the chicken, followed by a slice of cheese and some pickles.
4. Roll the chicken tightly using the cling film, folding the sides inward to preven the cheese from oozing out while frying. Seal tightly and set in the fridge or in the freezer before proceeding to the next step of breading.
5. Dip the rolled chicken into the flour, then the beaten eggs, and finally coat with panko bread crumbs.
6. Shallow fry or bake the chicken until golden brown and fully cooked.
7. For the bechamel sauce, melt butter in a pan, add flour, and whisk continuously. Gradually add milk, stirring constantly to avoid lumps. Once thickened, add truffle salsa, salt, and pepper.
8. Serve the Chicken Cordon Bleu with the bechamel sauce drizzled on top.

## What Pairs Well with Chicken Cordon Bleu?

This dish is versatile and pairs well with various side dishes. Some popular choices include:

- Garlic mashed potatoes
- Steamed green beans with almonds
- Roasted asparagus
- Caesar salad
- Buttered corn on the cob

## Ingredient Substitutes

If you're unable to find some ingredients, here are some alternatives:

- Ham/Bacon: Turkey slices or smoked salmon
- Easy-melting cheese: Mozzarella or Swiss cheese
- Panko: Regular bread crumbs or crushed cornflakes

## Tips and Tricks for a Perfect Dish

- Always ensure the chicken is rolled tightly to prevent the fillings from oozing out.
- For a healthier version, opt for baking instead of frying.
- When breading the chicken, remember to keep one hand clean as Chef RV suggests, so you can use your clean hand to fry the chicken pieces.
- Chef RV suggests not to deep fry the chicken as it might open up. Therefore, Chef RV suggests to shallow fry these.
- The bechamel sauce can be flavored with various herbs and spices to suit your palate.
- The breading should be applied right before you fry the chicken. Chef RV reminds us not to bread the chicken yet if we still want to store it in the fridge before frying as the bread crumbs will end up soggy.

## Nutritional Breakdown

Based on a serving size of 200 grams:

- Calories: 350
- Carbohydrate Content: 20g
- Cholesterol Content: 80mg
- Fat Content: 15g
- Protein Content: 30g
- Saturated Fat Content: 5g
- Serving Size: 200g
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQs

### Why is it called Chicken Cordon Bleu?

The term "Cordon Bleu" refers to the blue ribbon worn by the highest order of knights in several European orders, symbolizing excellence. This dish is considered a culinary delight, hence the name.

### Can I freeze Chicken Cordon Bleu?

Absolutely! Once prepared, you can freeze them and cook when needed. Just ensure they're thawed properly before cooking.

### What wines pair well with this dish?

White wines like Chardonnay or Pinot Grigio complement the flavors of Chicken Cordon Bleu beautifully.


Dive into the savory world of Chef RV's Chicken Cordon Bleu, a classic dish with a twist. Learn the secrets behind its ingredients and the magic of its preparation.

Chef RV Chicken Cordon Bleu


<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


<YouTube url="https://www.youtube.com/watch?v=XCQsbg2NM3M" />

## The Essence of Buttered Chicken

Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.

This recipe is not the traditional Indian version, but a Filipino-inspired one.

As Chef RV mentioned in his [YouTube video](https://www.youtube.com/watch?v=XCQsbg2NM3M), he has fond memories of this dish as a child when his family would visit Binondo, Manila.

Let's learn how to make this dish using Chef RV's recipe!

## Ingredients: The Heart of the Dish

### Chicken Marinade

- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder

### Breading Set A:

- ¾ cup egg whites
- 128g cake flour

### Breading Set B:

- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper

### Butter Sauce:

- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)

## Crafting the Perfect Buttered Chicken

1. Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
2. Prepare the breading by combining the ingredients from Set A and Set B separately.
3. Coat the marinated chicken first in Set A, followed by Set B.
4. Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
5. For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
6. Add the sliced siling labuyo and seasonings. Adjust according to taste.
7. Pour the butter sauce over the fried chicken and serve hot.

## What Makes Buttered Chicken Unique?

The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.

## Serving Suggestions

Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.

## Substitutes for a Global Palate

- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.

## Tips and Tricks for the Ultimate Buttered Chicken

- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.

## FAQs

### What is the origin of Buttered Chicken?

Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.

### Can Buttered Chicken be made without dairy?

Yes, coconut milk or almond milk can be used as alternatives to dairy.

### Is Buttered Chicken spicy?

The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.

## Final Thoughts

Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!


Dive into the world of crispy chicken with a twist of Asian flavors. Discover the secret marinade and breading techniques that make this dish a must-try!

Chef RV Buttered Chicken


## The Magic of Fluffy American Pancakes

There's something about the aroma of pancakes cooking on a griddle that draws people to the kitchen. It's like a cozy blanket wrapped around a sunny morning. The quintessential American breakfast, these pancakes are a marvel of simplicity and comfort. Light, fluffy, and golden-brown, they're the perfect canvas for a drizzle of syrup and a pat of butter.

## What Are Fluffy American Pancakes?

Fluffy American Pancakes are thick, airy and dense pancakes that are usually served in American fast food restaurants like IHOP or McDonald's.

In this recipe, we are using baking powder together with plain flour to act as a leavening agent and bring that fluffy and airy consistency to our pancake.

If you have access to cake flour or self-raising flour, you can substitute this for the plain flour to make the pancakes even more fluffier. You can omit the baking powder if using self-raising flour.

## Ingredients that Make the Pancake Perfect

- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130g milk
- 1 large egg
- Butter for frying
- Maple syrup for serving
- Extra butter for serving

## Crafting the Perfect Pancake

1. Sift the flour, baking powder, salt, and caster sugar into a large bowl.
2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let it stand for a few minutes.
4. Heat a non-stick frying pan over medium heat and add a knob of butter.
5. Once the butter melts, ladle in some batter.
6. Wait for bubbles to form on the pancake's surface, then flip it.
7. Cook until both sides are golden brown and the pancake rises to about 1cm/½in thick.
8. Serve with generous amounts of real maple syrup and extra butter.

## Pancake Tips and Tricks

Want to take your pancakes from good to great? Here are some tips:

- Consistency is Key: Use a food scale to measure your ingredients. This helps ensure your batter isn't too thick or too runny. It should easily pour off a spoon.
- Keep your heat consistent: Too high, and your pancakes will burn. Too low, and they won't fluff up.
- Test your pan's heat with a mini pancake first.
- Patience: Wait for those bubbles! They're a sign your pancake is ready to flip.
- Butter is Better: Don't skimp on the butter; it adds flavor and helps achieve that golden color.

## Ingredient Substitutes

If you can't find some ingredients, here are a few substitutes:

- Plain flour: You can use self-rising flour, just omit the baking powder and salt.
- Caster sugar: Regular granulated sugar or powdered sugar can be used instead.
- Milk: Any non-dairy milk can be used as a substitute.

## Nutrition Information

Each serving of these fluffy pancakes (about 100g) has:

- Calories: 250
- Carbohydrate Content: 40g
- Cholesterol Content: 55mg
- Fat Content: 7g
- Protein Content: 6g
- Saturated Fat Content: 3g
- Sodium Content: 300mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note these values are estimates and should not be used for medical or dietary requirements.

## What Are the Secrets to Making the Easiest and Best Fluffy American Pancakes

- Sift all the dry ingredients together. Sifting the flour, sugar, baking powder and salt together ensures you won't have any lumps in your pancake batter.
- Weighing your ingredients rather than using measuring cups arguably makes the process quicker. For one, you don't have to wash different measuring cups.
- Be sure to follow the measurements in the recipe to avoid ending up with too thick or too thin a batter!
- For smaller quantities involving tablespoons and teaspoons, we recommend not to use the weighing scale as most scales will have difficulty registering these small quantities.
- Once you mix in the wet ingredients, mix into a batter without over-mixing. Over mixing is both a waste of energy and takes more time!

Check out our [blog article and guide](https://www.recipeshare.app/blog/how-to-make-pancakes-at-home).

## What Can I Serve With American Pancakes

1. Choose your syrup: honey, maple syrup, corn syrup, golden syrup. The choice is yours.
2. Choose your fruit: fresh blueberries, strawberries, raspberries, blackberries, slices of banana, or whatever you have.
3. Perhaps add your favourite jam, peanut butter, hazelnut spread like Nutella, or how about some indulgent pistachio spread?
4. Add some crunch by adding some toasted nuts like walnuts, hazelnuts, pecans, pistachios or even cashew nuts.
5. Serve with some freshly squeezed orange juice or even a healthy fruit smoothie.

## FAQs

### Why are my pancakes not fluffy?

The fluffiness of pancakes depends on the balance of ingredients and the cooking process. Overmixing the batter can lead to tough pancakes. Also, ensure your pan is not too hot or too cold.

### Can I make the batter ahead of time?

Yes, pancake batter can be made a night ahead and stored in the fridge. However, the baking powder may lose some of its leavening power overnight, so you might not get as much lift in your pancakes.

### What can I use instead of syrup for pancakes?

If you're out of maple syrup, you can top your pancakes with honey, agave nectar, or a fruit compote. Even a sprinkle of powdered sugar can do the trick.

### Can I freeze cooked pancakes?

Absolutely! Just let them cool, then place them in a single layer on a baking sheet to freeze. Once frozen, you can stack them in a freezer bag. They can be reheated in a toaster or oven.

### How do I know when it's time to flip my pancake?

When bubbles start to form on the surface of the pancake and the edges look set, it's time to give it a flip.


Learn how to make these super fluffy American pancakes from scratch with a simple ingredient list. No need to go to IHOP or McDonald's, just do it at home!

Everyday Fluffy American Pancake Recipe


## For Love of Cakey Brownies

Brownies are a beloved dessert worldwide, but cakey brownies hold a special place in many hearts. These treats are the perfect blend of a rich chocolate brownie and a soft, fluffy cake. But what makes them so irresistible? Let's delve into the history and charm of this delightful dessert.

## A Brief History of Brownies

The origin of brownies is a bit of a mystery, with various tales attributing their creation to different chefs and accidents in the kitchen. However, one thing is certain: the combination of chocolate, butter, and sugar has been winning hearts for over a century. Cakey brownies, with their unique texture, emerged as a variant for those who preferred a lighter, fluffier bite.

## Ingredients for the Perfect Cakey Brownies

- 113g unsalted butter
- 200g dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs at room temperature
- 125g granulated sugar
- 110g packed light brown sugar
- ½ teaspoon salt
- 5ml pure vanilla extract
- 72g all-purpose flour, sifted
- 18g cocoa powder, sifted (I prefer this one)

## Crafting Your Cakey Brownies

1. Begin by preheating your oven to 350°F (180°C). Line an 8x8-inch metal baking pan with parchment paper, ensuring a 2-inch overhang on each side.
2. In a heatproof bowl, combine the chocolate and butter. Place this over a saucepan with about ½ inch of simmering water. Ensure the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Alternatively, you can melt the ingredients in the microwave at 50% power, stirring frequently.
3. In a separate bowl, whisk together the eggs, both sugars, salt, and vanilla. Continue until the mixture is pale, thick, and fluffy. This should take about a minute or two. Once achieved, blend in the chocolate mixture until it's evenly incorporated. The batter should appear thick and glossy.
4. Gently sprinkle the sifted flour over the batter, followed by the cocoa powder. Fold these into the batter until they're evenly combined.
5. Pour the mixture into your prepared pan, spreading it out evenly. Bake for 27-30 minutes. You'll know they're done when they've puffed up, have a shiny surface, and a skewer inserted into the center comes out with a few moist crumbs. Once baked, transfer them to a wire rack and let them cool in the pan before slicing.

## What to Pair with Your Brownies

Cakey brownies are versatile and pair wonderfully with various side dishes. Consider serving them with:

- A scoop of vanilla or caramel ice cream
- Fresh berries or a berry compote
- A dollop of whipped cream or a drizzle of caramel sauce

## Nutritional Information

Based on a serving size of 50 grams:

- Calories: 220
- Carbohydrate Content: 28g
- Cholesterol Content: 45mg
- Fat Content: 11g
- Protein Content: 3g
- Saturated Fat Content: 6g
- Sodium Content: 90mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to try a variation, consider these substitutes:

- Dark Chocolate: Semi-sweet chocolate chips or milk chocolate can be used, though the flavor may vary.
- Unsalted Butter: You can use salted butter, but reduce the added salt by half.
- Granulated Sugar: Coconut sugar or maple syrup can be alternatives, but they might change the texture slightly.

## Tips and Tricks for the Best Brownies

- Always use room temperature eggs as they mix better and result in a smoother batter.
- For an extra touch of richness, consider adding chocolate chips or chunks to the batter.
- Don't overmix the batter; this can lead to denser brownies.

## FAQs

### Why are my brownies not cakey?

The texture of brownies can be influenced by the ratio of wet to dry ingredients. For a cakier texture, consider adding an extra egg or reducing the fat content.

### Can I freeze cakey brownies?

Absolutely! Once cooled, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months.

### How do I know when my brownies are done?

The top should be shiny and slightly cracked. A skewer or toothpick inserted should come out with a few moist crumbs.

### Can I add nuts to my brownies?

Yes, walnuts or pecans can be a great addition. Just ensure they're chopped and evenly distributed in the batter.

### What's the difference between fudgy and cakey brownies?

The main difference lies in the texture. Fudgy brownies are denser and moist, while cakey brownies are lighter and fluffier.


Dive into the world of cakey brownies, a delightful treat that combines the richness of chocolate with the softness of cake. Learn how to make them and discover some fun facts along the way!

Kid Friendly Recipes

Chef RV Cream of Mushroom Soup

Chef RV Chicken Cordon Bleu

Mary Grace Ensaymada Recipe

Chef RV Buttered Chicken

Everyday Fluffy American Pancake Recipe

Cakey Brownies Recipe