There are brownie recipes and then there are BROWNIEEEE RECIPEEEES!!! Read on and learn how we make these slices of heaven. 🙂
Absolutely fudgey and you can even finish it off the way you like it. 🙂 If you have a favorite ganache recipe, caramel cream or simple buttercream frostings, this brownie recipe blends perfectly with them. Did we mention you also can top it with marshmallows, roasted nuts and even candied coffee beans? Yes, we are throwing in a lot of ideas for you to enjoy each slice. So how can you make it even more sinful? Use your favorite brand or variation of chocolate bar in the recipe of course!
Here’s how you can make it:
…you will need. Just click the pictures to get bigger images. 🙂
400 g (about 2 loose cups) of refined sugar (washed or brown sugar will also do)
300 g (about 2 loose cups) All Purpose Flour
115 g (or half bar) of butter
250 g chocolate bar (any type or variation you like. This time we used Hershey’s Dark Chocolate with Almonds… mainly because it is my favorite!)
Here’s how you make it:
Take the chocolate bar and butter…
Put them in a microwave safe bowl then set the microwave oven on high for 30 seconds. Heat and stir. Repeat until chocolate and butter are well blended.
See how smooth and shiny it is? You can set this bowl aside for a few minutes.
An alternative way of doing this is to melt the butter completely then remove it from heat. While the butter is still hot, you can stir in the chocolate bits until it is melted. DO NOT RETURN TO BOIL OTHERWISE THE CHOCOLATE WILL BURN.
Meanwhile, break the 4 eggs into a large mixing bowl. Don’t worry about the yolks breaking. This recipe doesn’t need them separated. 🙂
Add the sugar all at the same time. Yup all of it.
With the wire attachment of your mixer, beat it on high until fluffy.
color must be very light yellow… this one is close to what we are going for.
This one is just perfect!!!
Your second mixture is ready. Remember the flour? All you need to do with it is to finely sieve it onto a larger mixing bowl. Make sure you are using either stainless or glass bowl. Plastic bowls tend to absorb previous ingredients’ composition which may affect succeeding recipes. so if you can, please avoid using plastic bowls. 🙂
So, basically you have prepared three mixes for the recipe.
Now, you will just VERY CAREFULLY combine the three together. First, add the beaten eggs and sugar onto the flour. Don’t stir yet.
Then add the melted chocolate.
Use a large spoon or flat spatula. Slowly scrape from the bottom and carefully lift it up and over to the top. This is how your FIRST FOLD should look like:
Continue “folding”. That is scrape sides to bottom then lifting over to top until you reach this stage:
The mixture should still be foamy and thick.
Pour the mixture onto prepared pans. (make sure it is brushed with butter then dusted with flour) This one has the size of 9″x13″x2″ rectangular pan.
There will be slight marbling on the surface but do not worry. That is just fine. 🙂 You can now bake it at a pre-heated oven of 180 degrees Celsius or nearly 275 degrees Farenheit or Gas 4, for at least 20 minutes or until the sides are slightly firm and center is similar to foam texture.
I prefer to take the pan out of the oven when the center is still slightly soft. As the pan cools, the rest of the brownie mixture in the pan gets done. This way you can be sure that the slices are fudgey. 🙂 You need to completely cool it before topping and/or slicing. Here’s how a naked sheet of brownie would look like when it is sliced:
As you can see, a 9x13x2 inch pan can be sliced into 20 portions. Getting it to equal square pieces of 4×5 slices takes time in estimating the width in-between cuts so you can practice odd-number slicing by baking some more! 🙂
Enjoy your brownie slice whenever you want!