Seriously Fudgy Chocolate Brownies
The best fudgy brownies with that perfect crackly crust!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 9 large or 16 small brownies
Ingredients
- 85 gms butter, at room temp (6 tbsps)
- 170 gms dark chocolate (70%), chopped into small pieces
- 1/4 cup cocoa powder (20 gms)
- 1/4 tsp salt if using unsalted butter
- 3/4 cup caster sugar (142 gms)
- 2 eggs at room temperature (see notes)
- 1 and 1/2 tsps vanilla extract
- 1/2 cup all-purpose flour (60 gms)
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 175 C. Line an 8" square pan non-stick baking paper, leaving a little overhang. You could use a smaller pan as well for thicker brownies, increasing the baking time as needed.
- In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa until you have a smooth mixture (see notes). Let this cool while you get the rest of the batter ready.
- Beat the eggs, sugar and vanilla in a large bowl till pale and thickened, about 3 to 4 minutes. This is where you're ensuring a crust forms, so beat away! An electric mixer on medium to high speed will get the best results.
- Add the cooled chocolate mixture to the egg mixture and beat again till combined.
- Sift in the flour, baking powder and salt. Stir slowly until no flour is visible. The batter is quite thick. At this stage, optionally, stir in chocolate chips, chopped nuts or other mix-ins.
- Spread the batter evenly into the prepared dish, smoothen the top and bake for 15 to 20 minutes, till a toothpick poked in the center comes out with moist crumbs but no wet batter. Don't bake them till the toothpick comes out fully clean, that means the brownies will dry out as they cool down. Under-baking just slightly ensures they keep cooking as they cool, but remain soft and gooey.
- Allow the brownies to cool completely at room temperature before slicing. Best stored at room temperature in an airtight tin for 2 days in humid environments, after which they can be kept in the fridge for a week, or even frozen for a month. Happy baking!
Notes
*Make sure you don't overheat the chocolate mixture. Once the chocolate is almost melted, take it off the heat and stir to melt down any lumps. You can also do this step in the microwave in 10 second increments, stirring in between.
*I used Amul chocolate here, if you prefer the brownies a little less intense, you can use 50% to 60% dark chocolate too.
*With baking powder, these brownies have a little bit of 'lift', but do not become cakey. Without, they taste like actual bits of fudge. Delicious either way!
* Try variations of these brownies: extra dark, peanut butter, mocha, Nutella!
*Original recipe from Martha Stewart.
*Here is an eggless brownie recipe