Fudgy Brownie Recipe
Treat yourself to these rich and fudgy brownies, soft, chocolatey squares with a dark chocolate base, and a smooth, creamy ganache on top. They're the perfect dessert for a melt-in-your-mouth delight.
Ingredients
For Brownies:
- 200 g Dark Chocolate
- 115 g Unsalted Butter
- 3 Eggs
- 200 g Sugar
- 100 g Brown Sugar
- 60 g Flour
- 25 g Cocoa Powder
- 1 tablespoon Vanilla Paste
- ¼ teaspoon Salt
For Chocolate Ganache:
- 150 ml Cream
- 150 g Dark Chocolate
Instructions
- Cut the dark chocolate in small pieces and place in a heatproof bowl.
- Add unsalted butter to the chocolate and melt by placing the bowl over a pot of simmering water. Stir until smooth and well combined.
- Remove from the heat and let it to cool down.
- In another bowl, beat eggs, sugar, and brown sugar until well combined.
- Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, stirring continuously. 6. Sift in the flour and cocoa powder, folding the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Add vanilla paste and salt and mix until smooth.
- Pour the brownie batter into the prepared 20x20 cm(8x8 inch) baking pan with parchment paper and spread it evenly.
- Bake in the preheated oven at 180°C (356°F) for about 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. The goal is to have gooey, fudgy brownies.
- Remove the brownies from the oven and let it cool down.
- While the brownies are cooling, prepare the chocolate ganache. Heat cream in a saucepan until it starts to simmer.
- Cut the dark chocolate in small pieces and place in a mixing bowl.
- Remove the cream from heat and pour it over dark chocolate. Let it sit for 5 minutes, then stir until smooth.
- Once the brownies are completely cooled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
- Place the brownies in the refrigerator for at least an hour to allow the ganache to set.
- Once set, remove the brownies from the pan and take the parchment paper out.
- Cut the brownies into squares, place them on a plate and indulge in the deliciousness!
Notes
Measuring Ingredients: Ensure accurate measurements, especially for ingredients like flour and cocoa powder. Too much or too little can affect the texture of the brownies.
Melting Chocolate and Butter: Melt the chocolate and butter gently to avoid burning. Stir frequently to achieve a smooth and well-incorporated mixture.
Egg and Sugar Mixture: Beat the eggs and sugars until well combined and slightly fluffy. This helps create a lighter texture in the brownies.
Combining Wet and Dry Ingredients: Fold the dry ingredients into the wet ingredients gently and just until combined. Overmixing can result in denser brownies.
Baking Time: Keep a close eye on the brownies during baking. The goal is to have moist crumbs on the toothpick when testing, as gooey brownies continue to set as they cool.
Cooling Time: Allow the brownies to cool completely before adding the ganache. This helps the ganache set properly and gives the brownies a chance to firm up.
Chocolate Ganache: Use a good quality cream for the ganache. The creaminess and richness of the ganache will greatly depend on the quality of the cream.
Ganache Consistency: If your ganache is too thick, you can add a little more cream to reach your desired consistency. If it's too thin, let it cool for a bit until it thickens.
Chilling Time: Allow the brownies to chill in the refrigerator for at least an hour after adding the ganache. This helps the ganache set and makes the brownies easier to cut.
Cutting Technique: To achieve clean cuts, use a sharp knife dipped in hot water. Wipe the knife clean between cuts for neat squares.
Nutrition
Calories: 319kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 58mg | Potassium: 215mg | Fiber: 3g | Sugar: 25g | Vitamin A: 371IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 3mg