Prepare yourself for a journey into pure chocolate bliss with this recipe for Decadent Fudgy Chocolate Brownies. This is not your average brownie recipe; it is a meticulously crafted and surprisingly simple method for creating a dessert that is intensely chocolatey, incredibly moist, and wonderfully fudgy. The secret to this “chocolate madness,” as it’s affectionately called, lies in the generous use of both dark and milk chocolate, elevated by a secret ingredient that enhances the chocolate flavor to new heights. Unlike dry, cakey brownies, these are rich, dense, and gooey, with a perfectly shiny, crackled top that is the hallmark of a truly great brownie. This recipe is an absolute dream for any chocolate lover and a testament to the idea that a truly spectacular dessert doesn’t have to be complicated. It’s the perfect treat for a special occasion, a comforting afternoon indulgence, or a delicious way to satisfy a serious chocolate craving.
Full Recipe
Ingredients
- Wet Ingredients:
- 3 large eggs
- ½ teaspoon vanilla essence
- 180 g (¾ cup + 2 tbsp / 6.3 oz) brown sugar
- 170 g (¾ cup / 6 oz) butter, unsalted
- 80 g (½ cup chopped / 2.8 oz) dark chocolate, high-quality
- 1 teaspoon instant coffee
- Dry Ingredients:
- 40 g (⅓ cup + 1 tbsp / 1.4 oz) unsweetened cocoa powder
- 60 g (½ cup / 2.1 oz) all-purpose flour
- ¼ teaspoon salt
- Mix-ins:
- 70 g (⅓ cup chips / 2.5 oz) milk chocolate chips or chopped milk chocolate
Cooking Directions
- Melt Chocolate and Butter: In a separate heatproof bowl, combine the 170 g of butter, 80 g of chopped dark chocolate, and 1 teaspoon of instant coffee. Place the bowl over a pot of hot water (a double boiler) and stir occasionally until the butter and chocolate are completely melted and smooth. Alternatively, you can melt them in the microwave in 30-second intervals, stirring between each.
- Prepare the Wet Mix: In a large bowl, whisk together the 3 eggs, 180 g of brown sugar, and ½ teaspoon of vanilla essence. Continue to whisk for 4-5 minutes, or until the mixture becomes fluffy, light in color, and has a ribbon-like consistency when lifted with the whisk.
- Cool the Chocolate Mix: Remove the melted chocolate mixture from the heat and set it aside for 5-10 minutes to cool slightly. It should be warm but not hot, so it doesn’t cook the eggs.No-Bake Lemon Cheesecake
- Mix the Dry Ingredients: In a medium bowl, sift together the 60 g of all-purpose flour, 40 g of cocoa powder, and ¼ teaspoon of salt. This step is crucial for preventing lumps and ensuring a smooth, even texture.
- Combine Wet Ingredients: Gradually pour the slightly cooled butter and chocolate mixture into the fluffy egg and sugar mixture. Stir well with a spatula until everything is smoothly combined and has a glossy appearance.
- Add Chocolate Chips: Gently fold in the 70 g of milk chocolate chips.
- Combine Wet and Dry: Sift the dry ingredients from the medium bowl directly into the wet chocolate mixture. Use a spatula to fold the dry ingredients into the wet, stirring just until the batter is smooth and there are no streaks of flour remaining. Be careful not to overmix.
- Pour into Molds: Grease and line a square baking pan or individual molds. Pour the brownie batter into the molds, filling them almost to the top.
- Bake and Cool: Bake in a at 180°C (350°F) for 18-23 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool: Let the brownies cool in the pan for 10-15 minutes before carefully removing them to a wire rack to cool completely .Next page
ADVERTISEMENT
