Chocolate Brownies are undoubtedly the dessert that disappears most quickly at home. It’s only on rare occasions that a pan of brownies lasts more than 24 hours. This failproof simple brownie recipe always yields results near perfection. The fudgy, gooey, dark chocolate brownies are the result.
Ingredients Required
Butter: The unsalted butter gives the brownies a rich texture and taste. Make sure it’s melted and at room temperature. Chocolate: Use Unsweetened or bittersweet, or semi-sweet DARK CHOCOLATE. Stay away from milk chocolate for making brownies. Eggs: If you are looking for an egg-free brownie recipe, try my eggless brownies. Cocoa Powder: Use unsweetened cocoa powder mainly used for baking (not drinking cocoa or chocolate). Here are my fudgy cocoa brownies. Sugar: I always use powdered white sugar or caster sugar for making brownies. Do not use granulated sugar for this brownie recipe. Vanilla Essence: It gives a sweet aroma and flavour to the brownies. Flour: Use regular all-purpose flour and not cake flour. Salt: A pinch of salt enhances the flavour of the chocolate. Add-Ons: Few of my favourite add-ons for a chocolate brownie are – chopped walnuts, hazelnuts, pecan nuts, peanut butter chips, or caramel pieces. They make each bite of brownie so delicious!
Brownie Making Process
Chocolate: Melt chocolate in a microwave or double-boiler to a smooth liquid. Liquid Ingredients: Combine melted butter, powdered sugar, eggs, chocolate, and vanilla. Whisk nicely to form a smooth, well-combined base for the batter. Dry Ingredients: Add sifted flour, cocoa powder, and salt to the batter. Gently cut and fold to make a smooth, lump-free batter. Do not mix the chocolate brownie batter for too long in a food processor or using a hand mixer. Add Ons: Once the batter is ready, add chopped walnuts, chocolate chips, or any other nut of your choice. Fold into the batter. Bake Brownies: Bake for 20 – 25 minutes in a greased baking tin. Later, insert a toothpick and test for doneness.
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My Tried & True Tips
Follow the exact ingredient measurements for this chocolate brownie recipe. The cup measurement may differ. Hence, it is best to stick to the ingredients’ weight (gram) measurement. Do not expose chocolate to very high heat. Moderate heat using a double boiler or bowl full of hot water or microwave is fine. It should melt into a smooth, lump-free liquid. Use only powdered sugar or caster sugar for this chocolate brownie recipe. The granulated sugar changes the texture of the brownies. The chocolate brownie batter is of a dropping consistency. Add 1 – 2 tablespoons of room-temperature milk if it seems too thick. Do not over-mix the batter. Once combined well, STOP mixing. Over-mixing will result in complex and tough brownies. Overbaking a chocolate brownie is a sin. It is always best to check the brownies after 20 minutes if you want them gooey and moist. No one likes dry and over-baked brownies. Allow chocolate brownies to cool down completely or at least lukewarm before cutting them into squares. After a few minutes of cooling, the flavour of the chocolate enhances, and the top layer has a nice crust.
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