CHOCOLATE FUDGE BROWNIES...This is melt in your mouth moment. Its so chocolaty and so dense that it give such a sugar rush. Brownies are very easy to bake. All you need to care is the selection of the chocolate that goes in. Make sure the chocolate is of good quality. Select a chocolate which you like to eat as it is. Its going to be chocolate all the way in your brownie so its wise to chose a chocolate that you like.
Brownies are of three types. FUDGE BROWNIES are so dense, very moist and intensely chocolaty. CHEWY BROWNIES are moist but not as gooey as the fudge ones. And CAKEY BROWNIES are moist crumbed and slightly fluffy in texture like a cake. My pick is always the fudge.
Brownies are of three types. FUDGE BROWNIES are so dense, very moist and intensely chocolaty. CHEWY BROWNIES are moist but not as gooey as the fudge ones. And CAKEY BROWNIES are moist crumbed and slightly fluffy in texture like a cake. My pick is always the fudge.
You Will Need:
1/2 Cup (113g) Unsalted Butter
1/2 Cup (115g) Semi Sweet Dark Chocolate
4 Large Eggs
200g of Super Fine Sugar
50g of Demerara Sugar
100g Roughly Chopped Walnuts
50g of Demerara Sugar
100g Roughly Chopped Walnuts
1 tsp Vanilla Extract
85g of Plain Flour
Pinch of Baking Powder
Pinch of Baking Powder
1/2 tsp Salt
The Baking
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| Double Boiler (Stock Image) |
On a double boiler melt the butter and chocolate. Take off heat and let it come to room temperature. In a bowl whisk together eggs and sugar till the sugar has dissolved. Now add the vanilla and melted chocolate. Once they are well incorporated sift in the flour, baking powder and salt and fold the batter till there are no lumps. Line a baking pan with foil and evenly pour in the batter. Preheat the oven at 170c and bake for 15 - 20min or till a wooden toothpick inserted in the center comes out clean.
Important Pointers:
- Line the baking tray with aluminium foil leaving extra over the sides of the tray so that you can easily lift the brownie out of the tray. Or line with a parchment paper.
- For the double boiler simmer boiling water in a pot and place a bowl over it. Make sure the bowl does not touch the simmering water. The chocolate will curdle if the water touches the bowl of chocolate.
- The melted chocolate and butter mixture should be cooled before adding to the eggs. If hot there are chances the eggs will scramble.
- Demerara sugar is optional, white sugar is fine.
- Refer Baking Tips for tips on perfect brownies.
Happy Baking!
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