BROWNIES

The fudgiest brownie recipe is here! And when I say fudgy, I mean this dessert will turn into straight up fudge if kept in the fridge. Brownie is just one of those easy to make no fuss recipe that will be ready in a bit more than half an hour. No need to wait for anything to rise, nothing here to knead, all you need is a bowl, a few staple ingredients and boom! You’ve got yourself a scrumptious dessert.

INGREDIENTS

TIME : 35 – 40 minutes

• neutral oil for greasing the pan
• flakey salt for sprinkling on top (optional)

INSTRUCTIONS

Step 1

Preheat the oven at 175°C (350°F).

Step 2

Melt the butter and chocolate together using a bain marie system (simply place a bowl over a boiling pot of water, without having the bowl touch the water) or using a microwave.

Step 3

Once the chocolate and butter are completely melted, add in the sugar and salt and mix until dissolved. I like to use a wooden spatula to mix the batter, it does not add as much air in the brownie, giving us a denser, fudgier dessert.

Adding the sugar first before the eggs, will lower the temperature of our mixture, preventing the eggs from scrambling once added to our batter.

I like to add 150 grams of sugar, it’s enough sweetness to balance out the bitterness without making the dessert unbearably sweet, but I am aware people like desserts a bit sweeter, therefore, start with 150 grams of sugar or 2/3 cup, taste the mixture and add more sugar to your liking!

Step 4

Make sure your mixture is not hot enough to cook the eggs at this point. If that’s the case, give it a few minutes to cool down.

Crack in the eggs and mix until the batter is homogenous. You will be able to notice a change in texture at this step.

Step 5

Last step in making the brownie batter, add sieve the flour and cocoa powder (cocoa powder clumps tend to not break once added to the batter, so it is always good to run it through a sieve first) and add them to the mixture.

Mix the batter until there are no more dry flour/cocoa powder spots. Do not overwork the dough, you don’t want too much gluten development, just fold everything gently until combined.

Step 6

Lightly grease the tin with some neutral oil, this will help the parchment paper stick to it better. Line a 20 cm (8 inch) square baking tin with parchment paper and pour the batter in. Sprinkle some flakey salt on top, if you please. Tap the tin onto the table to remove some of the air bubbles.

You can definitely use another size of baking tin, but the baking temperature will be different, so keep an eye on it.

If you are using a Pyrex dish, make sure to drop the temperature down with about 10-15°C (approximately 5°F), the Pyrex baking dish will get hotter than regular ones.

Step 7

Bake the brownie for 25-27 minutes, the top of the brownie should be visibly set, you can stick a knife or a skewer in it to see if it is ready. It is fine if it comes out with a few crumbs, it does not have to come out fully clean. As long as it does not look like it was dipped in chocolate sauce, you are good to go.

Step 8

Take the brownie out of the oven, you can allow it to set for a few minutes to 1 hour before you cut into it, but that is very much optional, no one ever complained for having to eat a crumbly and warm brownie.

Serve with ice cream and chocolate sauce or ganache!

You can store them at room temperature, covered, or in the fridge, also covered. If you do keep the in the fridge, warm them up before serving, they turn into literal fudge after a few hours in the fridge.

Now, would you look at that texture?!