I get depressed when brownies turn out like cake. Like genuinely, sit-in-a-corner-by-myself-thinking-the-world-is-a-bad-place kind of depressed.
When I first started off with this baking thing, my brownies turned out cakey. Not bad to taste, but not fudgy and chewy like a brownie should be, you know?
And that just wasn’t acceptable. Brownies should be moist and fudgy, fudgy, fudgy. A really good brownie doesn’t need vanilla ice-cream or chocolate sauce or whipped cream on top. It should be unbelievably good just by itself.
I did it. I made that brownie.
Or Martha Stewart did. And I cannot thank her enough for leading me to this fabulous recipe and showing me the light.
They turned out just amazing. I’m trying very hard to be modest here but it’s just not happening. They looked like they do in the picture on her website!! How often does that happen? *insert excited squeal here*
The other thing I really had to get right with brownies was the crust. That thin, light-brown, flaky crust that forms on top. I had no idea how to guarantee it till I came across this valuable tip. Beat the eggs and sugar like your life depends on it and before you add anything else to the mixture. I beat for about 4 minutes which is what the recipe said and it worked like a charm. Nice wafer-like crust to complement the chewyness.
These brownies also rose quite a bit which is good, because I like them to be thick, though I did get a little alarmed thinking “oh my god, they’re going to be CAKEY!!”
But they weren’t! 😀
We did the whole ‘climb into the balcony and shoot pictures’ thing like we did for the Microwave Chocolate-Chunk Cookie with the husband clicking away and me choosing the neatest brownies and forming brownie towers. Like so.
I have to say, I don’t really get the fascination for a glass of cold milk with cookies, chocolate cake and brownies. Maybe because I just don’t like the taste of plain milk, but it makes a pretty picture, doesn’t it? 🙂
I did make a mug of hot coffee with said milk afterwards, goes fabulously with the brownie 🙂
It took me about an hour to get them into the oven, because my butter and chocolate were straight out of the fridge and took ages to melt. That’s what happens when you decide to bake on a whim! The brownies got done around 11ish at night, so I left them out and went to bed, praying they wouldn’t get spoilt in Mumbai’s weather, but they were absolutely fine in the morning.
You must, must make these. This is one of the most popular recipes on this blog, for good reason because they’re no fail brownies! I’ve updated the recipe with a couple of modifications and I’d love to know what you think 🙂
- 6 tbsps butter, cubed and at room temperature (85 gms)
- 170 gms chopped dark chocolate, at room temperature
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt if using unsalted butter
- ¾ cup caster sugar
- 2 eggs
- 1 and ½ tsps vanilla extract
- Preheat the oven to 175 C. Grease an 8" square pan or shallow 9x5 pan and set aside.
- In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa until you have a smooth mixture. Let this cool while you get the rest of the batter ready.
- Sift the flour and salt, if using, in a bowl and set aside.
- Beat the eggs, sugar and vanilla in a large bowl till pale, about 4 minutes. This is where you're ensuring a crust forms, so beat away! An electric mixer will get the best results.
- Add the cooled chocolate mixture to the egg mixture and beat again till combined.
- Finally add the flour mixture and stir until just combined.
- Pour into the prepared dish, smoothen the top and bake for about 20 to 25 minutes till a toothpick poked in the center comes out with only a few moist crumbs.