My Impossibly Good Fudgy Brownies
Hei bakes! I started a new job, and I started a new blog with my first post on Brownies!
I’m currently on my first month here, and it was a tough decision to move from the food & beverage industry that I so loved, to an industry that I was never voluntarily interested in. However, I am enjoying myself here, and am settling down well. 🙂
The courage to apply to a totally new industry came because well, Donald Trump won the presidential election even though he wasn’t the most qualified candidate. So I decided not to place my trust in my qualifications and just applied anyway, and I was offered the position! Also, I had thought it wouldn’t hurt to learn something new.
It wasn’t easy, but here’s how I got through the first week; I bribed my new colleagues with this:
I don’t know about other brownie recipes, but this one has got the perfect ratio of chocolate chips, butter, flour and sugar, I can’t even the moment I bit into one of these.
I’m so craving for this again now even as I type.
Having a full-time day job would mean I only have weekends to bake, but I feel so happy looking at these baked treats; it’s all worth it.
I feel like baking re-energizes me.
These little dark squares are so fudgy and chocolately, you will definitely go for seconds. And thirds. Don’t worry should the surface be slightly cracked, it’s perfectly normal. In fact, I think it adds a nice old-fashioned touch to the brownies. While they may be stored in the refrigerator, I prefer to microwave them for 10-15 seconds to consume them warm. Trust me, I would know how to eat brownies. 😉
Here’s the recipe:
My Impossibly Good Fudgy Brownies
120g (½ cup) salted butter
220g (approx 1 cup) semi-sweet chocolate, chopped coarsely
150g (½ cup + 2 tablespoons) granulated sugar
50g (¼ cup) light brown sugar
3 large eggs
1 teaspoon vanilla extract
80g (½ cup) plain flour
11g )2 tablespoons unsweetened cocoa powder
5g (1/4 teaspoon) salt
110g (approx ½ cup) semi-sweet chocolate chips (pour into batter before baking)
- Melt the butter and chopped chocolate in a bain marie (bowl over hot water), stirring constantly. Alternatively, you may melt the mixture in a microwave safe bowl in bursts of 20 seconds in the microwave, stirring after each burst. Remove from the heat, pour into a large mixing bowl, and allow to cool slightly.
- Preheat oven to 350F degrees. Line a 9×9 inch square baking pan with baking paper with extra hanging out of the pan, then set aside. You may also use 8×8 inch square pan; the brownie will just be taller.
- Sift the flour, cocoa powder and salt together in a large bowl. Add the chocolate chips and mix well.
- Whisk both sugars into the cooled chocolate & butter mixture. Add the eggs, one at a time, making sure to combine well before each addition. Add the vanilla and gently fold in the flour mixture.
- Pour the batter into the prepared baking pan and tap it against the table or floor to reduce air bubbles. Bake for 35-55 minutes or until the brownies begin to pull away from the edges of the pan. You may also insert a toothpick in the center to check; it should come out with a few moist crumbs. Do monitor the brownie after the 30-minute mark, as different ovens may require different amounts of baking time.
- When done, remove from the oven and allow the brownie to cool completely in the pan set on a wire rack for at least 30 minutes. Once cooled, lift the baking paper out of the pan and cut into squares. To get neat squares, wipe the knife clean with a paper towel after every cut. To get neater squares, refrigerate for at least 4 hours in clingwrap before cutting.
-You can use any good chocolate; milk or dark, or chocolate couvertures.
-I used Vanhouten cocoa powder; Hershey is fine too, just don’t buy cheap cocoa powder. It makes a difference.
-The sugar is adjusted to reduce level of sweetness. Please feel free to re-adjust to your liking.
I’m excited to be churning out more recipes, so till then, stay tuned!
If you need clarification, head over to HEibaker contact me page or drop me an email =)