Fudgy Brownies

Hello, my name is Haley and I am a chocoholic. And what better way to eat chocolate than in brownie form. If you ask me, everyone should have a go-to brownie recipe. If you like chewy, fudgy chocolate brownies, I have got you covered.

My fudgy brownie recipe is made with melted chocolate, cocoa powder and chocolate chips for the ultimate chocolate brownie. I have a few tricks to make your brownies extra fudgy and chewy. This 8×8 brownie pan recipe will surely be a keeper!

1 cup plus 2 tablespoons (200 g) bittersweet chocolate, chopped (or chocolate chips)
1/2 cup (113 g or 1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1 teaspoon instant espresso
3 large eggs, room temperature
1 1/4 cups (250 g) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (125 g) unbleached all-purpose flour
1 cup (175 g) semisweet chocolate chips

Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (tips for melting chocolate here).1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).
Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.2 Add chocolate chips and stir until incorporated.
Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut brownies into squares and serve.3

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