The title says it all.
I’ve been hesitant in showing you this recipe thinking there are so many out there, so why mine? Why another “classic” brownie recipe? Well, because if you’re anything like me, and you manage to successfully make a recipe over and over again, each time tweaking one little thing about, you would want to share it with everyone, mainly because I’m proud of it!
I’m in no way even close to being a self-proclaimed recipe developer, I leave that to the people who actually know what they’re doing. I simply work off trial and error.
The problem with brownies is that something always fails. It ends up too cake-like, not fudgy enough, too chewy, no flaky top, too dry… And considering how I’m not really a fan of recipes that ask you to separate your egg for a simple brownie, I opted for getting a basic recipe (which I can’t even remember the source), and, after making it 5 times, managed to get what I would like to consider, the PERFECT brownie. Yes, I dare say that.
I know what you might say, “but people have different tastes and preferences when it comes to brownies”. I am in no way arguing with that, we have 3 different views under one roof, but we can all agree on the main criteria:
The perfect brownie must taste strongly of chocolate, above all else
… be rich, dense, and fudgy, but still have structure and chewiness
… be moist without being underbaked
… take less than an hour to prepare (and preferably minimum amount of utensils)
So, here’s the breakdown:
- The chocolate: Cocoa powder for the strong chocolate flavor, paired with chopped chocolate (a mix between dark and semi-sweet works best) for the added cocoa butter content, and chocolate chips, folded in at the end since they contain stabilizers that prevent them from melting completely.
- Chocolate flavor enhancers: These are basic non-chocolate ingredients, which are vanilla extract, salt and *drum roll* coffee granules. They all are known amplify the naturally occurring flavors in chocolate to make them shine through even more in the finished product.
- I experimented with using brown and white sugar in different ratios, and I found that sticking to the all white sugar and all purpose recipe worked out best.
Here’s how this will go:
Melt some butter in the microwave, add in the chopped chocolate and coffee granules and stir till they melt completely, whisk in your sugar, cocoa powder, eggs and vanilla, beating well. Now comes the flour and salt. Fold everything together, throw in the chocolate chips, then pour into prepared baking pan.
The patience is only required post-baking. Why does waiting for baked goods to cool always feel like a lifetime?!
When you take the brownies out of the oven, the center may look just a tad wobbly. This is good. The brownies firm up when cooling, so be sure not to over bake.
Easy One bowl Fudge Brownies:
Makes one 8×8 mini pan, or 9 individual serving brownies
- 1 stick unsalted butter (115 grams)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 60 grams 70% dark chocolate, chopped
- 40 grams semi-sweet chocolate, chopped
- 2 eggs
- 3/4 tsp coffee granules
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 180 degrees C. If using individual brownie pan, make sure to butter it well, I used crisco spray oil.If using an 8×8 baking pan, line it with parchment paper, with enough on the side to help remove the brownies when cooled. Set aside.
- In medium bowl, melt butter in microwave on HIGH at 30 second intervals, stir and repeat if necessary until fully melted. Add in the shopped chocolate and coffee granules, stir till it’s all smooth.
- Whisk in sugar and cocoa powder. Beat in eggs and vanilla.
- Using a rubber spatula, fold in flour until flour is completely blended in cocoa, and no more flour streaks are visible.
- Fold in the chocolate chips.
- For individual brownies, using a tablespoon, scoop out a heaping tablespoon for each hole OR spread evenly into prepare baking pan.
- Bake for 25-30 minutes, until toothpick inserted comes out with a few gooey crumbs. As I mentioned above, the brownies will firm up once they cool.
- Serve up with a scoop of vanilla ice cream! These can be stored in an airtight container for a few days, I’m not really able to tell how long since they never lasted more that a night at my house.
Bon Appetit! 🙂