Could this be the best fudgy brownies recipe? I've tried many of them in my life but I consider these one of the better. They're both, fudgy and cakey.
These brownies have a strong chocolate aroma making you want another one. Personally, I prefer them without extra flavoring.
After lots of tweaking and comparing, the recipe is definitely a keeper. The nice extra is, you can add your own flavoring such as orange zest, vanilla or instant coffee without changing its lovely, tender texture.
I suspect the recipe is going to be shared quite frequently. Try it out!
Let's Make
Great Brownies
BATTER:
- 70g all purpose flour
- 60g cocoa powder
- 1 tsp baking powder
- 4 medium eggs
- 250g unsalted butter
- 200 g dark chocolate (at least 52%)
- 250g fine sugar
- 1 good pinch of salt
- Grease baking pan, line with baking paper inside.
- Mix flour, cocoa and baking powder together. Save for later.
- Melt butter with chocolate in a bain-marie, whisk until completely melted. Set aside to cool.
- Beat eggs with sugar. Here’s where you add the salt, vanilla or other optional flavorings. Beat until pale yellow and foamy.
- Combine egg foam with chocolate mixture. Both must be at room temperature.
- Sift flour mix over egg-chocolate batter. Fold with spatula until well combined.
- Pour batter in 17x27 cm (7x11 inch) baking pan and bake for 50 min at 165°C/325°F
- Use skewer to see if cake is done, if not add another 5 minutes.
- Leave to cool for about an hour before removing brownies from pan.
- Cut into squares - to your liking - after removing the cake from the pan.
TIPS:
- Eggs at room temperature
- Fine sugar dissolves quicker
- Use skewer to see if batter is done
- Always use baking paper
Tools to make the best
fudgy brownies recipe
Hand mixer, silicone spatula, sieve, bowls, baking pan, skewer.
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