Is it possible to love chocolate but not love brownies? It’s quite tasty. Before they are totally cooled, are gooey and all melty. But as they cool, they firm up a bit and get a little more cake-like and crumbly. They are still very moist though and a nice in-between of cakey and fudgy. Also, you can add some salt to make it more delicious.
Ingredients
Instructions:
- 1
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Preheat oven to 350 F. If using an electric oven, set to 320 F.
- 2
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In a bowl, melt butter and chocolate on indirect heat( Bain Marie). If using a microwave, stir the chocolate every 30 seconds in order not to burn.
- 3
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When the mixture melted well so allow cooling.
- 4
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In another bowl, stir sugars with eggs. Be careful to add eggs one by one and stir well with a whisk.
- 5
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Add salt, vanilla extract, and stir again.
- 6
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Then add melted butter and chocolate mixture and stir well.
- 7
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Sift flour and cocoa powder and add to it.
- 8
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Fold the mixture well with a spatula to get thick.
- 9
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Grease a 9-inch pan and put greaseproof paper and let it hang over two sides to remove the cake easier. you can use an 8-inch square pan.
- 10
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Pour batter into a pan and hit the bottom of it a few times until its bubbles are empty.
- 11
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Bake it for 35 minutes. you can serve it with chocolate, Nutella, strawberry or anything you like and enjoy.
- 12
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Let it cool and then cut into pieces.
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Tips and tricks
- You can use white sugar instead of brown sugar but its chewy texture is because of brown sugar.
- The percentage of dark chocolate is completely tasteful and depends on you.
- Be sure to sift cocoa powder to breaks up any lumps. because it is oily.
Background & History
Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. We have a moist brownie recipe today. I hope you make it and enjoy making and eating it.
