Sensational And Fudgy Brownies To Make at Home
It is pointless to resist chocolate, they say. Chocolate is the main ingredient in baking these fudgy brownies. It is the best recipe to make from scratch because it is super easy to make that even beginners can achieve it. You can never go wrong with brownies. It is a crowd-pleaser pastry that can be enjoyed by everyone.
Equipment
- 8×12” baking pan
Ingredients
- 240 g salted butter
- 1½ cup all-purpose flour
- 260 g brown sugar
- 2 teaspoon vanilla extract
- 4 pcs large eggs
- 3/4 teaspoon salt
- 1 cup unsweetened cocoa powder
- 200 g nearly chopped dark chocolate or big dark chocolate chips
Instructions
- Preheat the oven - You want to start by preheating the oven to 350 degrees Fahrenheit. Afterward, in an 8×12” baking pan, grease with cooking oil spray then line it with parchment paper then set aside.
- Mix butter and sugar - Mix melted butter and brown sugars in a medium-sized bowl. Whisk until the mixture becomes homogeneous. Gently add the eggs, then add the vanilla extract whisk until it is lighter in color.
- Sift and mix dry ingredients - In a bowl, sift in the flour, salt, and cocoa powder. Delicately fold the dry ingredients into the wet ingredients until it is combined. Make sure not to overbeat because doing so will affect the texture of your brownies.
- Add chocolate chips - Little by little add the chopped chocolate or chocolate chips, pour batter into the prepared pan, smoothing the top out evenly, and top it with remaining chocolate pieces.
- Bake fudgy brownies - For fudgier texture, bake it for 25-30 minutes or until the center of the brownies no longer wobbles.
- Cool your fudgy brownies to room temperature - After setting it in the cooling rack for 15-20 minutes, carefully remove them out of the pan and allow it to cool to room temperature before cutting into desired sizes.
Notes
For additional texture, you could add crushed walnuts, peanuts, almonds, pecans, chocolate chips, or any desired toppings. This recipe could last at room temperature for three days, and 5-7 days in the refrigerator.
It is better to bake the brownies in the middle of the oven because I observed that it helps prevent the bottom from burning and gives the top surface a crackly and wrinkly appearance.
To refrain from having cake-like texture brownies, make sure not to overbeat your batter once the flour and cocoa powder are mixed.
If you want to achieve fudgier brownies, you could lessen the baking time. The more undercook the brownies are, the fudgier it will be.
To test the brownies if it is cooked, insert a toothpick on the side and not on the center, remove the toothpick, and check if it is clean. If it appears clean, you can take the brownies out of the oven as it will continue to set and bake in the hot pan as the heat spreads from the side of the baking pan towards the center that eventually cooks the center of the brownies.
It is better to bake the brownies in the middle of the oven because I observed that it helps prevent the bottom from burning and gives the top surface a crackly and wrinkly appearance.
To refrain from having cake-like texture brownies, make sure not to overbeat your batter once the flour and cocoa powder are mixed.
If you want to achieve fudgier brownies, you could lessen the baking time. The more undercook the brownies are, the fudgier it will be.
To test the brownies if it is cooked, insert a toothpick on the side and not on the center, remove the toothpick, and check if it is clean. If it appears clean, you can take the brownies out of the oven as it will continue to set and bake in the hot pan as the heat spreads from the side of the baking pan towards the center that eventually cooks the center of the brownies.
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