Classic Fudgey Brownies

Tall.

Dark.

Delicious.

Hello, my precious ๐Ÿ™‚

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I’ve been baking for as long as I can remember. It started with simple chocolate and vanilla cakes with my grandmoms, whisking with a fork or a small little whisk,ย  barely reaching the kitchen counter and not being allowed near the oven ๐Ÿ™‚ As I grew older and time became scarce, I moved to boxed mixes for whenever I felt like a chocolate cake fix (Yes, it happened. I went over to the dark side). But these occasions were rare and life took over.

About four years ago, I started living alone to be closer to work. I used to cook myself dinner almost everyday and while I rediscovered my love for cooking, I also rekindled my love for baking. Bought myself a tiny OTG and voila! I was researching recipes, buying ingredients, baking almost every week. My friends at work were a very happy lot ๐Ÿ™‚ I have moved cities since then, but the baking love affair continues. Now, along with office friends, the husband and my friends in the city also get fed dessert on a fairly regular basis.

One thing I’ve always been wary of trying is brownies. Because they can go so wrong – too cakey, too dry, too sweet, too greasy – you name it. But, I love brownies. I mean, who doesn’t? They are the best bite sized pick-me-ups ever! EVER! My favourite kinds are the ones that are dense and fudgey in the middle, flaky on top and with a slight crumb. YUMMMMMMMMM!! They are the best thing when you need some sugar love, even a half does the trick. Thought let’s be real, I have never eaten just a half.

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Brownies are so versatile too. Can be had plain, just slightly warmed up. As accompaniment to coffee (teen years spent at many Baristas this way). With some vanilla ice cream, it just brings back memories of my standard dessert order at restaurants when I was a child.

I was determined to be able to make my favourite store-bought brownies at home. It took a couple of tries, some reading up on the science behind it and now I think I have these classic brownies ready to share ๐Ÿ™‚

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Just look at that!

The fudginess of the brownie comes from the butter and the chocolate. So decadent and rich! The trick to the crinkly top is to ensure that you beat the sugar and eggs really well at the start, before adding anything else. It’s magic! There is no leavener in this recipe, since brownies don’t need to rise (unlike cakes) and the objective is to ensure they are tall but dense in the middle, without the crumb and rise we love in cakes. I am not a fan of overly sweet brownies, so I use a dark chocolate and less sugar. But, depending on your preference you use a sweeter chocolate or add some more sugar. Another trick a friend shared with me, is to bake the brownies in an alumnium/metal pan. This helps to cook faster and without burning the sides. Glass takes a little longer and the edges tend to burn in silicone pans.

Try these out. I promise they will make you super happy ๐Ÿ™‚

Classic Fudgey Brownies

  • Servings: 12 to 16 pieces
  • Difficulty: easy
  • Print

Ingredients

90g butter (I use salted butter)

150g dark chocolate chopped (I use Amul or Bournville)

2 eggs

3/4 cup granulated sugar

1 tsp vanilla essence

1/2 tsp salt

1/2 cup all purpose flour measured correctly

Directions

  1. Grease an 8×8 metal baking pan and place a parchment in it. Keep the parchment with an overhang to make the brownies easy to lift out. Pre-heat the oven to 180C
  2. Melt the chocolate in the butter. You can use a saucepan over low heat or heat the two in a microwave at 30s intervals. Let this cool to room temperate.
  3. Whisk the eggs and sugar in a mixing bowl for about 3-5 minutes. The mixture will gain volume, become frothy and lighter in colour. Mix in the vanilla.
  4. Pour in the butter-chocolate mixture and mix in lightly. Don’t overmix.
  5. Sift the flour and salt in a separate bowl. Measure the flour with the spoon and level method – spoon flour into the measuring cup and then level off the excess. This helps to ensure accurate quantity of flour (excess flour leads to drying of the brownie/making it more cakey)
  6. Fold the flour-salt into the wet ingredients, make sure you don’t overmix.
  7. Pour into the baking pan and bake for 30-35 mins. Check with a skewer/fork at around 30 mins.
  8. Brownies are done when the tester comes out with a few moist crumbs, you don’t want it to be completely clean. Neither should it be wet.
  9. Let the brownies cool in the pan itself. Once cooled, lift them out, cut into squares and get ready to eat ๐Ÿ™‚

 

Published by

jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

5 thoughts on “Classic Fudgey Brownies

  1. These look good! What I’m really waiting for is a successful eggless version! Still haven’t been able to nail that at my end, so you try please? Also, I noticed my suggestion about pans mentioned here! ๐Ÿ˜‰

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