Chocolate Fudge Brownies

Brownies are one of the most convenient things to make, given that the ingredients required can usually be found in anyone’s pantry at any point in time. As with most baking recipes, the technique used is what largely determines whether one gets a moist or dry brownie, a chewy or crumbly one. The very same ingredients can yield a very different product with any slight variation in techniques – over-beating, use of hot espresso, whether to add baking powder or use self-raising flour…the list continues. I used to dread baking brownies as they have either turned out too crumbly or too fudgy and gooey before, thankfully, I have since found the perfect brownie recipe and alllllmost mastered the mixing technique!

The next time you bite into a warm and chewy fudge brownie, remember the hardwork that goes into producing that perfect texture!

Perfect Fudge Brownies originally from kingarthurflour


  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch-processed cocoa powder
  • 1/2 teaspoon salt 
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 cups chocolate chips
  • 1/2-3/4 cup chopped walnuts/pecans (optional)

Directions:

1 Preheat oven to 350 degrees.

2 Lightly grease a 9×13 pan.

3 Melt the butter on low heat over the stove, then add the sugar and stir to combine.

4 Return the mixture to the heat briefly, just until hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

5 Transfer the mix to a mixing bowl and stir in the cocoa, salt, baking powder, and vanilla.

6 Add the eggs, beating till smooth; then add flour, chips and nuts if using. Beat until well combined.

7 Spoon the batter into the prepared pan.

8 Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.

9 Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.

10  Cool completely before cutting and serving.

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