As the title suggest, I know you'd go "Brownies? Easy!" I'm sure if you type into Google for a recipe, there are thousands of brownie options - some are the same classic ones, whilst some with a twisted version of brownies. So which one would you choose?
I've experimented with various brownie recipes too but this particular one is the one I always go back to. The classic.
INGREDIENTS
175g butter *
125g dark chocolate, chopped *
125g dark chocolate, chopped (for molten)
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
3/4 cup flour
1 teaspoon salt
*to be melted
METHOD
Step 1
Preheat oven to 180c. Grease a 20cm square cake pan (or you could line it with a baking paper - which I don't currently have at home - for easier lift-out of the finished brownies.
Step 2
Place butter* and 1/2 of the chopped chocolate* into a microwave-safe bowl. Melt in 30 seconds increment, whisking after each, until completely smooth. (Or you could even do the double-boil process if you prefer it that way)
Step 3
Whisk in the sugar while the melted butter+chocolate is still warm, until combined. Then whisk in the eggs and vanilla.
Step 4
Add the cocoa powder, flour, salt and the remaining 1/2 of the chopped chocolate. Fold everything together with a spatula. Batter will be very thick which represent the fudgy-ness. Spread evenly into pan.
Step 5
Bake for 25-30minutes. Once done, remove from the oven and completely cool it on the wire rack before cutting into squares.
I've experimented with various brownie recipes too but this particular one is the one I always go back to. The classic.
INGREDIENTS
175g butter *
125g dark chocolate, chopped *
125g dark chocolate, chopped (for molten)
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
3/4 cup flour
1 teaspoon salt
*to be melted
METHOD
Step 1
Preheat oven to 180c. Grease a 20cm square cake pan (or you could line it with a baking paper - which I don't currently have at home - for easier lift-out of the finished brownies.
Step 2
Place butter* and 1/2 of the chopped chocolate* into a microwave-safe bowl. Melt in 30 seconds increment, whisking after each, until completely smooth. (Or you could even do the double-boil process if you prefer it that way)
Step 3
Whisk in the sugar while the melted butter+chocolate is still warm, until combined. Then whisk in the eggs and vanilla.
Step 4
Add the cocoa powder, flour, salt and the remaining 1/2 of the chopped chocolate. Fold everything together with a spatula. Batter will be very thick which represent the fudgy-ness. Spread evenly into pan.
Step 5
Bake for 25-30minutes. Once done, remove from the oven and completely cool it on the wire rack before cutting into squares.
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| It didn't have much crackly top this time, Mayesa took her time whisking in the sugar into the no-longer-warm melted butter and chocolate |
BROWNIE POINTS
- Whisking in sugar while the melted butter and chocolate is still warm, creates a shiny and crackly top.
- Flour gives the brownie structure. Too much flour will make the brownie goes into the cakey zone, which we do not want.
- Folding in some chopped chocolates into the batter creates pockets of molten, which I like!
- To tell if the brownies are done, insert toothpick in the middle, and pull it out. If the toothpick comes out wet, the brownie's not done. Re-check every 2 minutes. The brownie is done if the toothpick comes out with few moist crumbs. You don't want a clean toothpick!
Have a go at it! and tell me how it turns out!
