How to make Fudgy Brownies from Scratch
Step 1: Prepare the oven. Preheat it to 170 degrees C or 340 degrees F.
Step 2: Grease a 20 cm or 8-inch square tin and line with baking paper, leaving at least 3 cm or an inch overhang.
Step 3: In a small heat-proof bowl, place the chopped chocolate and microwave for a minute on full power. Stir and microwave for 30 seconds more. Stir until smooth and microwave for another 10 seconds if needed to ensure that the chocolates are fully melted.
Step 4: Add the softened butter and sugars in a large mixing bowl. Whisk until combined.
Step 5: Add in the eggs a piece at a time whisking every after each addition until pale and creamy. Stir in the vanilla.
Step 6: Add in the melted chocolate and whisk until incorporated.
Step 7: Stir in the cocoa powder and plain flour until the batter is thick and combined.
Step 8: Transfer the batter into the prepared baking tin and evenly spread out.
Step 9: Bake in the preheated oven for about 30 to 35 minutes or until the brownie doesn’t shake when moved.
Step 10: Once done, let the brownie cool for at least 30 minutes in the tin, then onto a wire rack to fully cool.
Note:
Store the brownie in an airtight container for up to 7 days un-refrigerated.
Substitutions & Tips:
In place of a cup of dark chocolate chips, you can use 200 grams of chopped dark chocolate chips. The brownie will be sweeter if you use milk chocolate.
For the sugar, it’s okay to use all brown or all caster sugar. Though the texture might be a bit less fudgy the taste will still be great!
NUTRITION FACTS:
Amount Per Serving: CALORIES: 206 TOTAL FAT: 11.3g SATURATED FAT: 6.5g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 39.9mg SODIUM: 12.2mg CARBOHYDRATES: 23.9g FIBER: 1g SUGAR: 19.3g PROTEIN: 2.6g
