There are so many brownie recipes, because of course it's just a baking staple that you should definitely try at home instead of buying a premade mix, homemade brownies taste so much better and you can really add any toppings you like: chocolate chips, Nutella, even almonds or nuts for an added crunch.
Moreover, there always seems to be a battle going on between cakey and fudgy brownies, but in all honesty, I feel like brownies shouldn't be neither too fudgy nor too cakey, they should just be the right texture for a brownie, which is different from that of a cake and the texture of fudge. So here you have this recipe for perfectly balanced brownies that are just right: fudgy in the middle just a slightly cakey bite and 100% chocolatey!
Just look at that crumbly outside with the OH SO FUDGY center, are you hungry now? If so, let's get started!
Ingredients:
- 100 gr bittersweet or dark chocolate [2/3 cups or 4 oz]
- 75 gr milk chocolate [1/2 cup or 3 oz]
- 115 gr butter [1/2 cup]
- 150 gr white sugar [3/4 cups]
- 50 gr brown sugar [1/4 cup]
- 3 eggs
- 30 gr unsweetened cocoa powder [1/4 cup]
- 165 gr all purpose flour [3/4 cups]
- 1/4 tsp baking soda
- 1/4 tsp salt
Procedure:
1. Preheat the oven at 175ºC [350ºF] and line a 25 cm [10 inch] square baking pan with parchment paper, you can use butter to make sure the paper sticks to the pan.
2. Heat the butter (either in a saucepan or in the microwave in short intervals) and pour it immediately in a large heat-proof mixing bowl with all the chocolate. Mix it until it melts, you can also put the bowl over a pot of boiling water to melt everything.
3. Add white sugar and brown sugar to the chocolate mixture and mix until incorporated.
4. Whisk in the eggs, one by one, making sure they're well mixed in.
5. In another bowl, sift together the cocoa powder, all purpose flour, baking soda and salt and lightly whisk until everything looks homogeneous.
6. Fold the dry ingredients in small batches into de chocolate mixture, fold until it is smooth. If you find the batter doesn't have the right pouring consistency, add a couple of tablespoons of melted butter until it loosens up the batter.
7. Pour the batter into the lined square pan and bake it about 15-20 minutes. The longer you bake it the less fudgy it will be.
When the brownies are done baking remove from the oven and place the pan on a wire rack to let it cool to room temperature. Cut the brownies evenly, it's even better if you can use a clean ruler to cut out 5 cm or 2 inch brownies, I find that the perfect size.
But you'd be wrong if you think you'll only eat one of these brownie squares, I can tell you I can easily have many with my morning coffee or tea, but I definitely have to try to cotrol myself if I don't want to suffer my family's rage for finishing all the brownies!
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