Chocolate brownies must be one of those guilty chocolatey pleasures that we all enjoy. It’s buttery and chocolatey! How can anyone resist the best fudgiest, perfect crisp top, super fudgy centre, chewy or gooey in all the right places, studded with melted chunks of chocolate. I decided to bake some to fulfill my little cousins’ request. My brother loves it too.
For this brownies, I have my own customisation which I cannot reveal because it’s my secret recipe.
150gm unsalted butter
200 gm cooking chocolate (I used 85% cocoa)
1/2 cup of fine brown sugar
1/2 cup of castor sugar
1 tsp of vanilla extract
1 cup of all-purpose flour (sifted)
10g cocoa powder
1/2 cup chocolate chips
1/2 cup of crushed walnut *optional*
1. Melt butter and chocolate (ingredients part A) in a double boiling method. You may also melt it in a microwave for 1 minute.
2. In a whisking bowl, beat ingredients Part B until fluffy. Combine ingredients A and C into the same whisking bowl. Mix well.
3. Preheat oven to 170°C .
4. Lightly grease an 8×12-inch baking pan* with butter or oil. Line with parchment paper, set aside.
5. Pour batter into prepared pan, smoothing the top out evenly. Top with remaining chocolate pieces or nuts.
6. Bake for 25-30 minutes for fudgier texture or until the centre of the brownies no longer jiggles. OR 35-40 minutes if you like your brownies to be set and firm.
7. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
8. Let it set in the oven. After 15-20 minutes, carefully remove them out of the oven and allow to cool to room temperature before slicing into rectangular size. They set while they cool.
1. Do not over beat your batter once ingredients A and C are added. That creates air pockets in the batter which will give you cake-like textured brownies.
2. Please try not to over bake them. I liked mine at exactly 25 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more.
3. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.
4. I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little.