I have finally found the most decadent dark chocolate fudge brownies recipe that yields irresistibly dark and fudgy brownies that are not overly gooey to the point they look under cooked.
I love fudgy brownies but have always had a love hate relationship when it comes to making them. I have tried making these goodies a good number of times. In all those times, I have used many different recipes and while some come out really good at one time, they disappoint me at another.
I know the problem is probably not with the recipe but rather ME. I mean, how can the same recipe turn out good at one time, and not turn out good at a different time?
So I have set on perfecting my brownies making skill this week.
I tried a combination of 4 different recipes and from there tweaked the ingredients, baking temperature and baking time until I hit the right combination for a truly fudgy brownie recipe.
My definition of fudge brownies are brownies that are solid and moist, with rich chocolate taste and not overly sweet. I do not however, fancy brownies that are so moist that they look almost under cooked. Fudgy brownies, for me should be soft and moist without any cake-like texture, but not too moist that they look gooey and under cooked.
This recipe I have here is just that. It yields brownies that are dark and intensely chocolate with a very moist and fugdy texture, its almost like eating a soft brownie-like fudge.
In making the brownies, I have come to learn 2 most important factors (other than the recipe) that literally determine how your brownie turn out. The first factor is the baking time and the second factor is the baking dish or tin.
The most common issue most people have with brownies is over baked or under baked brownies. Over baked brownies end up with a cake-like texture while under baked brownies are all gooey and sticky and one way to overcome this problem is making sure the baking time and brownie tin size are at an optimum combination.
I have used a total of 7 ingredients in this recipe - self raising flour, butter, brown sugar, eggs, cocoa powder, salt and vanilla essence.
The making method is pretty simple too. No mixer needed, everything can be mixed in just one bowl.
The process starts by melting the butter over very low heat.
Once fully melted, brown sugar is added and whisked in the hot butter for about 30 to 45 seconds.
The eggs go in next and after a good one minute whisking, the salt is added followed by the flour and cocoa powder that are sifted and mixed into the liquid ingredients.
Finally the vanilla essence goes in and the brownie batter is then poured into the prepared tin. For easy lifting out of the brownie after baking, it is recommended that the parchment lining on the sides of the cake tin is left long enough to help with the lifting after baking.
To test if the brownies are done, I use a toothpick to test the sides of the brownie. Ideally, it should come out with moist crumbs sticking to it and the center should still be soft. Let the brownies cool in the tin for about 10 minutes before lifting out onto a wire rack to cool completely.
Here is the full printable version of my dark chocolate fudge brownies recipe:
And that's my decadent fudgy brownie recipe for you. Happy Baking :)
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