Fudgy chocolate brownies that have a deep, rich flavour of chocolate. Decadent goodness, I'd say. A sinful treat for when the spirits are down, a perfect gift when you want to impress, a special something to satiate the sweet tooth
- 200 grams dark chocolate (roughly chopped)
- 150 grams (3/4th cup) unsalted butter, plus extra for greasing
- 2 teaspoons vanilla extract (optional)
- 150 grams 3/th cup, packed golden caster sugar * see notes
- 3 eggs (lightly beaten)
- 75 grams (3/4th cup), sifted all purpose flour (maida)
- 2 tablespoons unsweetened cocoa powder (Dutch processed preferably)
- 1/2 teaspoon fine salt
- 100 grams (2/3rd cup) dark chocolate chips
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Preheat oven to 180 degrees C. Grease and line an 18cm square tin with parchment paper - try overlapping the paper over the sides of the pan so that it becomes easy to pull out the entire brownie once it is baked.
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Sift together the flour, cocoa & salt and keep aside.
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Melt the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a pan of barely simmering water. Make sure that the water does not touch the base of the bowl. Stir until the chocolate is melted and there are no lumps.
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Remove the bowl from the heat, stir in the sugar until melted and keep aside to cool for a bit.
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Now add the lightly beaten eggs, add the flour, cocoa and salt mixture and fold in until the mixture is smooth and glossy. Stir in the chocolate chips till they are evenly mixed.
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Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for 23-25 minutes or till the top starts to crack. The centre will remain gooey/fudgy.
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Turn off the oven and leave the brownies to bake for a further 5 minutes. Then remove the tin and leave it on a wire rack to cool completely.
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Lift the overlapping parchment flaps and place the brownie on a board and cut into 9 or 16 pieces as desired.
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Serve them hot (microwaved for 15 seconds) with some vanilla icecream or plain - hot or at room temperature!
Do not attempt removing the brownie out of the tin when it is still hot. Unlike cakes, brownies are a lot more fudgy with a gooey/cakey centre - you may damage the shape and break it if you forcibly try to remove it out. Wait till it has cooled considerably before removing the baking paper/parchment too.
If you do not have golden caster sugar you can use brown sugar or soft brown sugar (light or dark muscovado). Golden caster sugar is sweeter than dark brown muscovado so you would need to adjust the quantity accordingly (add about 175gms dark muscovado)