I think every time I mention this brownie, I have to mention that’s its the best I have ever had and so fudgy. I always like them to have a crinkled crust and chewy center and this recipe just gives me perfect result all the time. Usually you have to melt chocolates in a bowl and melt butter in another, but this is a one bowl recipe with gives me awesome results.
There are a few things you should keep in mind before starting with the recipe to get perfect results. Firstly, for the fudgy gooey center it is very important that you don’t over bake the Brownies. When you insert a skewer inside it should come out with few crumbs (dirty is good here). Secondly you need to powder your sugar or use superfine sugar. Third is you need to beat well at the first two steps of creaming butter and sugar together and adding eggs but please do not beat once the flour is added as that will incorporate air in the batter and will give you cakey textured Brownies and not fudgy. Let’s now move to the recipe. Feel free to comment below if you have any queries or give me a feedback if you try them. You could also checkout my Facebook page for all the updates.
Fudgy Chocolate Brownies:
- Butter 112 grams or 1/2 cup
- Sugar 1 cup plus 2 tbsp (measured and then powdered)
- Eggs 2
- Vanilla extract 1 tbsp.
- Salt 1/4th tsp
- All purpose flour 1/2 cup
- Cocoa Powder 1/2 cup
- Coffee powder 1/2 tsp mixed in 1 tbsp hot water.
- Chocolate Chips or Walnuts 1/2 cup (optional)
1. Start by buttering and lining an 8 inch square pan with parchment paper and preheating your oven to 180°C
2. Melt butter in a big bowl so that you could incorporate everything into it.
3. Add sugar and vanilla to your melted butter and beat for a good 1 or 2 minutes.
4. Add in the eggs, one at a time and beat till the mixture gets light in color.
5. Add in the salt and coffee decoction.
6. Seive in the flour and cocoa powder and fold it in just until combined. Do not over beat at this step.
7. Lastly add in your nuts or mix half of the chocolate chips in the batter and sprinkle half on the top after transferring the batter to the prepared pan.
8. Bake at 170°C in the middle rack for 22 minutes. Here you have to figure out what’s works best for you. Mine come out perfect at exactly 22 minutes. You might want to start checking after 20 minutes. Please do not over bake them.
9. Let the baked brownies cool before slicing.
Enjoy the warm Brownies with a cup of milk or coffee, or make an amazing Brownie Sundae like I did, topped with homemade eggless Vanilla Ice-cream and lots of homemade hot fudge chocolate sauce.
These brownies stay good, at room temperature, for 3 to 4 days or about a week in the refrigerator. These also freeze well, just rap them in parchment paper and cling-wrap and they stay good for a month. Just warm them whenever you want to experience the bliss.