Hi everyone! How is everyone doing? Crazy times we are in right now. I feel like with each month of 2020 that passes, we are entering a new level Jumanji. When I am stressed and everything feels like it is crumbling around me, I need chocolate. So these chocolate fudge brownies are perfect.
The Differance Between Fudgy and Cakey Brownies
The texture of brownie that you get like most baking, all has to do with ratios. In this case the ratio of wet ingredients (the chocolate and butter) to dry ingredients (the flour). In a fudgy brownie you would use a 1 to 2 ratio of dry to wet and for cakey, you would use a 2 to 1 ratio of dry to wet. Of course this ratio can be played with slightly but in general that is what you would do.
The very easy process for making chocolate fudge brownies
This process is a super easy 1 bowl process but the only thing g to make sure to remember is to stir just until incorporated. If brownies are overtaxed you won’t get that papery top that all great, bakery worthy brownies have. But don’t worry, it is purely esthetic and even if you don’t get that papery top, the taste will not be effected at all.
Chocolate Fudge Brownies
Dark, dense, fudge brownies packed with chocolate flavor.
Ingredients
- 1 Stick of Unsalted Butter (113g)
- 8 oz of semi sweet Chocolate (150g)
- 3 Eggs (168g)
- 3/4 of a cup of Granulated Sugar (150g)
- 1/2 Cups +1 TBSP of All Purpose Flour (69.5g)
- 3/4 Cup of Brown Sugar (165g)
- 1/2 of a Cup of Cocoa Powder (110g)
- 1 Tsp of Instant Espresso Powder (2.03)
- 1/4 of a teaspoon of Salt (2g)
Instructions
- Preheat the oven to 350• and prepare an 9x9 inch baking pan by spraying it with non stick spray and lining it with parchment paper one way and then the other with parchment paper, spraying in between so that the parchment paper sticks to itself.
- Start by melting the chocolate and butter over a double boiler.
- Pour the melted chocolate and butter mixture into a large bowl.
- Add in the sugars to the chocolate and stir to combine. Then let the mixture cool to room temperature before the next step.
- Add the eggs one at a time and stir between each addition.
- Sift in the cocoa powder ,flour, and salt and stir to combine.
- Add in the vanilla extract and instant espresso powder and stir to combine.
- Pour the batter into the prepared pan and level it off.
- Bake for 30-45 minutes or until a toothpick in the center comes out with moist crumbs but not wet batter.
- Remove the brownies for the pan and cut into 9 squares.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.