Ahaaaaaaaa.................here we are together with a very sinful food but it tasted extremely delicious.......Chocolate Fudge Brownies. That's true gals, I am not a fan of brownies though I didn't dislike it also, but this time I can tell that this is the best brownies I ever had!! Brokus Amanda really can't compared with this homemade brownies.
I got the recipe from Elra's Baking (haaa....thank you mbak for sharing great recipes ;)). The only thing was different from her Fudgy Brownies is I over baked it, so mine is a bit dry (from the look) but it still moist.
My hubby loved it so much...(yea, who don't dear :)). You can taste the chocolate in every bite of the brownies, and also, it is really melted in your mouth when you bite it. Nevertheless, I really warn you that this is very fatty cake!! So, you have to walk 5 miles after you ate it ;) *this is the reason why so far I only dare ate 2 brownies*
So, are you ready to walk 5 miles today? If yes, then let's bake one of this.......*wink*
Chocolate Fudge Brownies
Ingredients:
7 ounces unsweetened chocolate, finely chopped (Belzy -- I used 8 ounces)
3 ounces bittersweet chocolate, finely chopped (Belzy -- I skipped it)
1 cup plus 2 tbs unsalted butter, in small pieces
4 large eggs, at room temperature (Belzy -- I used 6 small eggs)
2⅓ cups granulated sugar
1½ tsp vanilla extract (you can use dark rum as well)
1¼ cup all-purpose flour
3 tbs good quality unsweetened Dutch-process cocoa (Belzy -- I used normal Dutch cocoa powder)
¹⁄4 tsp salt
Additional unsalted butter for greasing the pan
A 9 x 13-inch aluminum baking pan
7 ounces unsweetened chocolate, finely chopped (Belzy -- I used 8 ounces)
3 ounces bittersweet chocolate, finely chopped (Belzy -- I skipped it)
1 cup plus 2 tbs unsalted butter, in small pieces
4 large eggs, at room temperature (Belzy -- I used 6 small eggs)
2⅓ cups granulated sugar
1½ tsp vanilla extract (you can use dark rum as well)
1¼ cup all-purpose flour
3 tbs good quality unsweetened Dutch-process cocoa (Belzy -- I used normal Dutch cocoa powder)
¹⁄4 tsp salt
Additional unsalted butter for greasing the pan
A 9 x 13-inch aluminum baking pan
Parchment paper
Methods:
· Preheat oven to 350⁰F. Grease the pan with butter, line the bottom and up to two sides with parchment paper, letting the paper overhang the two long sides by an inch or so.
· In a small bowl, sift the flour, cocoa, and the salt together. Set aside.
· Fill a large skillet with about one inch of water. Set the skillet over low heat, and bring the water to a gentle simmer.
· Place the unsweetened chocolate and the butter in a heat proof bowl. Set the bowl over the skillet. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the skillet, let the chocolate mixture cool slightly.
· In large bowl, beat the eggs slightly just to mix the yolks and the whites. Whisk in the sugar until the mixture is pale, about 2 minutes by hand. Stir in the vanilla.
· Pour the slightly cooled chocolate into the eggs-sugar mixture, stir just enough to blend them together. Add flour mixture in three addition, using rubber spatula to gently fold in each addition before adding the next one.
· Scrape the batter into the prepared pan. Bake for 20 to 30 minutes, or until a skewer inserted in the center of the brownie comes out with a few moist crumb cling to it. The surface should be set and shiny with a slightly crack at the edge. Do not overcook!
· Transfer the pan onto wire rack, and let cool completely before cutting it into bars.
· Preheat oven to 350⁰F. Grease the pan with butter, line the bottom and up to two sides with parchment paper, letting the paper overhang the two long sides by an inch or so.
· In a small bowl, sift the flour, cocoa, and the salt together. Set aside.
· Fill a large skillet with about one inch of water. Set the skillet over low heat, and bring the water to a gentle simmer.
· Place the unsweetened chocolate and the butter in a heat proof bowl. Set the bowl over the skillet. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the skillet, let the chocolate mixture cool slightly.
· In large bowl, beat the eggs slightly just to mix the yolks and the whites. Whisk in the sugar until the mixture is pale, about 2 minutes by hand. Stir in the vanilla.
· Pour the slightly cooled chocolate into the eggs-sugar mixture, stir just enough to blend them together. Add flour mixture in three addition, using rubber spatula to gently fold in each addition before adding the next one.
· Scrape the batter into the prepared pan. Bake for 20 to 30 minutes, or until a skewer inserted in the center of the brownie comes out with a few moist crumb cling to it. The surface should be set and shiny with a slightly crack at the edge. Do not overcook!
· Transfer the pan onto wire rack, and let cool completely before cutting it into bars.
Note:
1. Wrap the bars in plastic, and store at room temperature for gooier brownies, or in the refrigerator for denser, fudgier brownies for up to five days.
2. If you are using alumunium pan, the estimate baking time is 20 to 30 minutes. If you are using the dark/nonstick pan, it will cook faster. Keep checking please!
No comments:
Post a Comment