Super fudgy, moist, and chocolaty, with crispy edges and crackly tops.
Follow the exact recipe and no way that this will fail. I am an amateur baker. So believe me when I say this is a fail-proof recipe.
Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!
The melted chocolate mixture is to DIE for. Good luck NOT licking the spoon and bowl clean.
The smell coming out of your ovens will be pure sweet heaven. Your house will smell incredible for hours after baking.
Tips:
- No overbaking: It’s better to pull them out too early than to leave them in too long as this will make it dry.
- Use Good chocolate chips.
- Espresso: If you don’t want espresso powder because of some reason, skip it. Otherwise, it is a must. Even my picky nephew had it and loved it.
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Brownie recipe – works every single time!
Author: Suganya Hariharan
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
- • ½ cup unsalted butter, melted and cooled
- • ¾ cups white sugar
- • ¾ cup packed light brown sugar
- • 4 (2oz/57g each) large eggs, at room temperature
- • 2 tsp pure vanilla extract
- • 1 cup (3.5oz/130g) all-purpose flour
- • 2 cups semi-sweet chocolate chips
- • 1 tsp espresso
- • ½ cup of semi chocolate chips to fold at the end.7 oz (200g) roughly chopped chocolate or large chocolate chips
- • 1 teaspoon salt
Instructions
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8x8-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Double boil [by keeping water in the pot and a bowl on top.] in simmering heat. Add the 2 cup chocolate chips and ½ cup butter and let them combine. It will melt like this video.
- Meanwhile, ¾ cup of brown and ¾ cup of white sugar. Add four eggs one by one. Whisk it together.
- Add in vanilla extract to it. And add the melted chocolate to the mixture as well. Incorporate it together. Don’t over mix. A minute max should be good.
- Sift in the flour and add to the mixture. Then add salt and espresso to it. Combine the flour, espresso and mixture well for a minute.
- Fold in ½ cup of the chocolate pieces.
- Pour batter into prepared pan and smooth the top out evenly.
- Bake for 25-30 minutes for just done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and are JUST set to the touch. Don’t overcook the brownies then it will become dry.
- Test it by inserting the toothpicks to the end and not in the middle.
- After 30 minutes, carefully remove them out of the pan and allow cooling to room temperature before slicing into brownies. They set while they cool.
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