Monday, 22 April 2013

myFresha-licious Fudgy Chocolate Brownies

I've been baking brownies for so long that's why I have a recipe collection of brownies listed in my Black book.  I have different brownies depending on how chewy or fudgy and chocolaty or sweet I want them to be.

This Dessert Mondays, I'd like to share one of my Fudgy Chocolate Brownie recipes that is really fudgy and chocolaty.  I like to bake my fudgy brownies and then leave them in the refrigerator for a few hours before I serve them for a more firmer and fudgier texture.  

I usually bake two brownies.  One with nuts since my husband like it with nuts.  I usually go for almonds, cashew nuts, and walnutsAnd since I cannot eat nuts, I have to make something plain for myself.   I usually serve them on their own or if I have some home-made ice cream, I top my brownies with it.

I would encourage you to make your own brownies.  So move-over Betty Crocker or any ready-to-make brownies.  Here's an easy to make brownies you can try.  Let me know the outcome, okidoki?  AND make sure that you use high quality chocolates - the couverture chocolates, and not those compound chocolate.  Through there are also compound chocolates that are good. 

Ingredients :

Flour - 1/2 c 
Salt - 1/4 tsp
Chocolate (at least 56% cocoa mass)- 1 c
Unsalted Butter - 3/4 c + 2 tbsp
Eggs - 3 mediums size
Sugar - 1 c 

Optional Ingredients:
Almonds or any nuts of your choice, coarsely chopped -  3/4 to 1 cup (or more if you like)

Baking Procedure :

Baking Temperature : 180OC
Baking Time - 18 to 25 minutes
Yields:  two 8"x8" pans or a 9"x12"

1. Line an 8x8 pan with wax paper or grease and flour it.
2. Preheat oven to 350F.
3. Using a bain-marie or double boiler, melt the butter and chocolate.  Set aside to cool.

Check our cooking tips on How to Melt Chocolates.

4. Mix the dry ingredients together except for the sugar.
5. Whip the eggs until fluffy then add the sugar.  Cream together.
6. Add the cooled chocolate-butter mixture and mix until well blended.
7. Fold in the dry ingredients until well-incorporated and smooth.
8. Spread batter evenly into pan and bake for 18 to 20 minutes or until a cake tester or toothpick inserted in the brownie comes out clean.

Let it cool before slicing.  We suggest that after one hour of cooling on its pan, place the brownies in the refrigerator and let it chill there for at least an hour or two.


myFresha-licious on Facebook

myFresha-licious on Pinterest

© myFresha-licious (25March2013)

No comments:

Post a Comment