Ultimate Fudgy Brownie Recipe
Nothing compares to a rich, fudgy brownie with a centre that melts in your tongue and a crust that cracks. This recipe is dependable, calls for basic ingredients, and consistently produces results that rival those of a restaurant. It's absolute chocolate nirvana, whether you eat it by itself or with ice cream!
Ingredients:
200g (1 cup) dark chocolate (70% cocoa)
170g (¾ cup) unsalted butter
200g (1 cup) granulated sugar
100g (½ cup) brown sugar
3 large eggs (room temperature)
1 tsp vanilla extract
95g (¾ cup) all-purpose flour
30g (¼ cup) cocoa powder
½ tsp salt
100g (½ cup) chocolate chips (optional)
Utensils Needed:
Cutlery 8x8-inch (20x20 cm) is required. pan for baking
Paper made with parchment
Bowls for mixing (2)
A whisk and a spatula
Double boiler (or microwave)
Sieve (for cocoa/flour)
Cooking Duration:
Ten minutes for preparation
Baking time: 25 to 30 minutes
Cooling time: one hour
1 hour and 40 minutes in total
Directions
Get the pan ready:
Set the oven temperature to 175°C (350°F). Use baking paper to line the baking pan, leaving an overhang so that it may be easily removed.
Melt Chocolate and Butter:
Melt butter and dark chocolate together in a microwave or double boiler until smooth. Allow to cool a little.
Mix Wet Ingredients:
Until the chocolate mixture is glossy, whisk together the sugars, eggs, and vanilla.
Add the dry ingredients:
By sifting in the salt, flour, and cocoa powder. Gently fold until just blended. Add chocolate chips if desired for more gooeiness.
Bake:
Fill the pan with batter and bake for 25 to 30 minutes, or until the crumbs on a toothpick are moist. Because it keeps them fudgy, don't overbake!
Cool & Serve:
Before slicing, let it cool fully for an hour.
Nutritional Info (per serving, 1/9th)
Calories: 320 kcal
Carbs: 38g
Fat: 18g
Protein: 4g
Sugar: 28g
Pro Tip for Perfect Brownies:
Underbake for two to three minutes, then let cool before slicing for more fudgy brownies. Desire chewy edges? Instead of using glass, use a metal pan.
