The fudgiest brownies made from scratch, an using only one bowl to boot!
Science Behind the Brownies:
- Sugar balances the bitterness from the cocoa powder and dark chocolate. Yet, it plays a more important role in these brownies. When mixed with the warm butter and chocolate, it melts to a liquid. And since the batter is heavier than the liquid sugar, the sugar will slowly rise to the top of the brownie as it bakes. This created that beautiful brownie crust. It also melts as it bakes to create the fudgy center that everyone loves.
- Eggs in the brownies bind the ingredients together and keep it moist, making the brownies rich and hella delicious.
- Flour’s quantity in the recipe determines the outcome of the brownies. The more flour you add, the cakier the brownie. If your goal is fudgy, the key is using lesser flour.
Are my brownies ready?
Since these are meant to be fudgy, don’t expect a clean toothpick from your brownie. A few moist crumbs clinging to it is a good sign. If it’s wet, bake it for 5 more minutes. If it’s dry, oopsie, you’ve overbaked it.
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- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Course: Snack, Dessert
- Servings: 18 brownies
- 175g salted butter
- 113g dark chocolate, chopped coarsely
- 300g caster sugar
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 85g cocoa powder
- 65g flour
- 50g dark chocolate for garnish
- Preheat the oven to 180°C and grease a 9’×13′ pan with parchment.
- In a microwave-safe bowl, add butter and dark chocolate. Heat in microwave, whisking it after every 30 seconds until completely melted.
- Whisk in the sugar until it blends in really well.
- Whisk in eggs and vanilla
- Add cocoa powder, flour and dark chocolate set aside for garnish. Fold them in with a rubber spatula and tranfer to the prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. If it comes out with wet batter from the center of the pan, it’s not ready. When moist crumbs cling to it, take them out.
- Let cool completely on a wire rack before cutting and serving.
You can cover them and store at room temperature for upto a week or in the freezer for upto 3 months.
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