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Brownies

by Cook | Taste | Live on January 29, 2014, no comments

Brownies. A single bite that sends you to chocolate heaven. While searching for a brownie recipe, I discovered so many different variations and combination. I like to experiment and give an extra twist to classic recipes, but this time I was just looking for the rich and chocolate flavor of a classic brownie. A brownie with a fudgy and dense texture that requires a huge sip of milk before the next bite.
Classic Brownies

classic-chocolate-brownies

A chocolate classic brownie. Simple as that. This recipe managed to satisfy my chocolate sweet tooth, while stood out on the Christmas table as the ultimate decadent and chocolate dessert. As you have probably heard before, the chocolate quality is the key factor for a good brownie and can make the difference. For this recipe I highly recommend that you use semisweet chocolate with at least 60%-70% cocoa solids.

Classic-Brownies

Brownies

just brownies

Insanely delicious, dark chocolate brownies. Moist on the inside, crispy and cracked on the outside! Only for chocoholics! Enjoy.

Brownies
Cook time: 
Total time: 
Serves: 12-16
 
A recipe for moist, rich and fudgy classic brownies!
Ingredients
  • 250g dark chocolate (at least 60%-70% cocoa solids)
  • 250g unsalted butter, chopped
  • 300 g caster sugar
  • 3 large eggs, plus 1 extra egg yolk, lightly beaten
  • 65g plain flour
  • 65g cocoa, plus extra, to dust
  • ½ tsp baking powder
  • 1 tbs vanilla extract
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 180 C and line a 23cm square baking tin with baking paper.
  2. Place the butter and chocolate in a saucepan and place on medium-low heat until mixture is melted, smooth and warm.
  3. Remove from heat and beat in sugar, then the eggs.
  4. In another bowl sift together the floor, the cocoa, baking powder, salt and vanilla.
  5. Fold the dry ingredients into the melted chocolate mixture.
  6. Scrape the batter into the pan and spread evenly. Bake for 30 to 35 minutes. Test with a skewer; it should come out sticky, but not coated with raw mixture
  7. Cool in the pan on a rack.
  8. Cut into 12-16 squares

Recipe Scource: The Guardian


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