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Brownies
Watch the video for this recipe:
This is the best brownie recipe I have made so far, rich and delicious with a crunchy top and soft interior. The best part is when you feel the melted chopped chocolate...just DIVINE.
I have tried various recipes but were either too dry or missed the chocolate flavor. This recipe has it all. Fudgy, chocolaty and super delicious. Easy to prepare, takes no more than 15 minutes and it's ready for baking. The hard part is to let it cool before serving.
Everybody is delighted by these double chocolate brownies every time I make them. Give them a try and you will see why.
- Makes about 9 servings
- 3/4 cup (90 g) dark chocolate (55%-70%), for melting
- 3/4 cup (90 g) dark chocolate ((55%-70%)), chopped
- 3/4 cup (170 g) butter
- 1 tsp instant espresso powder
- 1 tbsp dark cocoa powder
- 1 cup (200g) sugar
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) flour
- Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.
- Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add espresso powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
- Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
- Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.
I would say they are fudgey enough.. it worth trying.. also if you want it more fudgy cook it just for 25 minutes and let cool completely before cutting it.
As you add the sugar it already cools a bit. If you want you can leave it another 1-2 minutes before adding the eggs, just to make sure it's not too hot.
plain flour, you don't need raising flour for brownies.
Awesome.. let me know.. have patience to let it cool:)
I am so glad Adeeha you are following my blog and try recipes. I love these brownies too. The trick to fudgey brownies is how you combine quantities for flour, chocolate and sugar.The more flour you add, the more cake-like will be the result. Less flour and more chocolate and sugar, you get a more chewy result. You should just play with the recipe and see which you like best.
It was not the heat setting, it is the sugar in the recipe who creates the top like this. You can use up to 1 cup of sugar in this recipe to create this crispy top.
So happy to hear that Debora. I am glad you tried many of my recipes and turned good for you. These kind of comments are such a reward for me. Thank you.
You can definitely make this without the espresso powder.. I never tried with milk chocolate.. but I suggest to just give it a try with the same amount and same recipe.. it might work well.. though I am sure milk chocolate will melt completely..
So glad to hear that Connie:) It's definitely a great recipe.. one of my favorites as well.
Hi Mohamed, so glad to hear you have already tried so many of my recipes:) I will add the grams on the recipe too, so : 1 cup sugar is 200g and 3/4 cup flour is 95 g flour. You can try using only half the sugar (100g) if you want a less sweet brownie. Hope you will try it out, and let me know how it turns for you.
I've used regular, granulated sugar
sure.. as good :) hope you will try it out
The measurements are correct, sugar and flour and other ingredients weight differently.. one can be lighter or heavier even if same measurement unit is used.. so yes: if taking a cup (of 240 ml capacity) 3/4 cup of flour - 95 g flour and 1 cup of sugar - 200 g sugar. Hope you will try it out
I am sure it was heavenly indeed:) Wish I was there too.. haha
Thank you, I am so happy to hear that, means a lot to me :)
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