I can’t believe this post never made it out sooner. I think this is one of those recipes I reckon is so common I didn’t think anyone would be interested. Until now. Besides my Easy Banana Chocolate Sheet Cake, these Best Ever Chocolate Fudge Brownies is the other most requested pot-luck dessert from hosts of dinner parties I’ve attended/will be attending soon to bring along. Even for those parties I was not invited to. (kidding, it was for my mom-in-law’s gatherings and I have no intention to gate crash any of them, hee hee).
Sharing is caring so if you are a fan of moist, gooey brownies, then I highly recommend you to give this recipe a go and let me know what you think. I’m proud to say this has got to be one of the best brownie recipe ever. I’ve been using this recipe faithfully for a couple of years and along the way, I gave it a few tweaks to suit our palettes.
You’ll be pleased to know besides bursting with intense chocolatey flavor, these chewy fudgy brownies are definitely not tooth-achingly sweet and it goes oh-so-well with a generous dollop of vanilla (yes, vanilla. I tried with chocolate and it didn’t work) ice-cream.
2 sticks (250 g) unsalted butter – cut into cubes
8 oz. (200 g) good quality (70%) dark chocolate – broken into pieces
3 large eggs (60 g each)
1 cup + 4 tbsp (275 g) golden caster sugar (I reduced to 250 g)
¼ cup (60 g) cocoa powder
5 tbsp (65 g) plain flour
1 tsp baking powder
4 oz. (120 g) semi-sweet (50%) chocolate chunks (I’m using chocolate chips)
1 tsp instant coffee powder (I’m using decaf)
A pinch of salt
Cuts into 16 square pieces
Recipe adapted from: BBC Good Food (with slight modifications)
Pre-heat oven at 160°C/320°F.
In a medium bowl, add in unsalted butter cubes and dark chocolate and melt in microwave for 1 min. Add in instant coffee powder, stir well and set aside.
In a large bowl, cream the sugar and eggs until it doubles the volume, pale and fluffy.
Add in cooled chocolate mixture and fold gently with a spatula until combined.
Sift in the cocoa powder, flour, baking powder, salt and fold gently until just mixed.
Add in chocolate chunks and give it a final mix. Do not overmix or it’ll become dense.
Pour into a 20 cm x 20 cm greased square tin lined with a non-stick baking paper.
Bake for 40 mins. Pull tin out and gently shake it. If it wobbles in the middle, bake for another 5 mins.
The top should form a shiny, papery crust.
Let it cool completely in the tin before removing. Cut into desired squares and serve as it is or with a dollop of vanilla ice cream.