Fudgy Brownie Recipe - Yummy Traditional

Fudgy Brownie Recipe

               
fudgy-brownie-recipe-with-step-by-step-photos


Fudgy Brownie| Chocolate Brownie || How to make a fudgy brownie with step by step photos

Fudgy Brownie is delicious, soft with chocolaty flavored, the best evening snack even for breakfast with a hot cup of tea  
It is made with chocolate, cocoa powder, all-purpose flour, brown sugar, white sugar, butter, and egg- After testing what feels like a lifetime of brownies, these finally came out a perfect texture, and have been made weekly ever since. You can see in the photos these brownies are without compromising the crispy, crackly crust

The one ingredient I added to these brownies that are different from most recipes is a small amount of hard cocoa icing on top, this icing make the brownie more super tasty
I know that saying these are the “best brownies, ever” is a bold statement, but we truly believe it. I love brownies that are rich and extra chocolaty. These brownies with dense, fudgy middles and crinkly tops absolutely deliver
                                
fudgy-brownie-recipe


A few tips for these fudgy brownies
  1. Don’t add hot melted chocolate butter as they create those crackly tops
  2. Whisk your sugar and eggs really well
  3. Don’t overbeat your batter once the flour and cocoa powder are added. that creates air in the batter which will give you cake-like textured brownies.
  4. Try not overbake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more
  5. I baked my brownies on the middle shelf in the oven.
  6. In additional ingredients you can add walnuts and chilgoza pine I didn’t add because of the summer season and neither available in the market too                             

fudgy-brownie-recipe

What Pan Should I Use?
  1. We bake the brownies in an 8-inch square pan.
  2. If you double the recipe, a 9-inch by 13-inch rectangular pan is perfect and the brownies will be slightly thicker. 
  3. It is best to use light-colored or shiny metal baking pans since they cook more evenly. Dark pans can cause the bottoms of the brownies to cook more quickly. If a dark pan is all you have, reduce the oven temperature by 25 degrees F and keep an eye on the brownies as they bake

How To Tell When Brownies Are Done?
  1. Use a toothpick. Stick it into the center of the pan, and pull it out. If there is a wet batter on the toothpick, they need more time. If there are moist crumbs on the toothpick, they are done, and if there’s nothing on the toothpick, you might have overbanked them so definitely take them out of the oven.
  2. Use your eyes. Perfectly baked brownies will look a little underbaked in the middle. So when the edges look dry and the middle looks slightly underdone, take them out of the oven. Even if it ends up that you took them out a minute early, an underbaked square in the middle of the pan is much better than the whole pan being overbaked

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fudgy-brownie


To make these brownies first prepare chocolate fudge to it melt the chocolate with butter in a bowl by keeping on hot boiling water saucepan-it acts are called a double boiler

Stir to mix them very well set aside_Let it cool down completely. You can complete this process in the microwave but I do prefer the stovetop method since I know it helps to achieve that beautiful crackly tops
                              
prepare-fudge-andlet-it-cool-down


Sift the flour along with cocoa powder, salt, and baking powder_Stir to combine well set aside
                             
sift-the-flour-cocoa-powder


Grease the 8*8 square mold and then line parchment paper to keep aside_Preheat the oven at 180 C for 20 minutes

                     
grease-the-oil



Take a medium-sized mixing bowl crack the eggs along with brown and white sugar_Start beating at low speed for a minute so that sugar could dissolve with egg
                           
beat-the-egg-with-sugar


Then speed up the beater on high until a fluffy and creamy texture. It will take 3-4 minutes to be beaten
                       
beat-until-creamy

Add chocolate syrup then further mix up well with a beater for 30-40 seconds_Towards the end pour cooled chocolate fudge into the egg batter_Beat them and give it to another minute for well mixed

                                       
add-fudge-to-the-egg-batter


Add flour to the batter little by little, And keep mixing with the help of a spatula or hand whisker
                   
fold-the-flour-with-egg-batter


Brownie batter is done
                                      
brownie-batter-is-ready


Transfer the batter to the cake mould_Tap it down so that excess air could remove from the bottom

                             
transfer-the-batter


Bake the brownie by keeping it on the middle rack at 180 C for 20-25 minutes or depending on oven-quality
                                      
bake-the-brownie


Insert the toothpick in the middle of the brownie if the toothpick come out clean then takes the cake pan out of the oven_Allow to cool down for 5 minutes 
                                 
brownie-is-baked


Then unmold the brownie to another plate
                                              
unmold-the-cake


Remove the baking paper
                             
remove-the-baking-paper

You can see the picture below, how is perfectly baked the brownie
                                   
nice-baked
Let the brownie stay on the wire rack. Cut the thin layer on top of the brownie or let it be-it ups to you_I didn’t remove the top a bit hard layer of a brownie because I love to eat crunchy layer
                                    


Hard icing over the brownie will look presentable:
Combine cocoa powder, icing sugar, and water in the small bowl_Stir to combine well
                                
make-hard-icing


Turn over the cake_And spread evenly the cocoa icing over the cake from all four sides. This icing will set on its own in a while
             
spread-the-icing


Once the icing get set then cut the brownie into desirable-sized pieces
                       
cut-the-brownie-into-pieces


Fudgy brownie is ready to serve
                                         
fudgy-brownie-is-ready
                                     
Serve with a coffee or tea
                       
serve-with-tea

Brownies can be stored for a week in the refrigerator

                           
brownie-can-be-stored






Fudgy Brownie is delicious, soft with chocolaty flavored, the best evening snack even for breakfast with a hot cup of tea  

Ingredients:
  1. 200g, all-purpose flour
  2. 60g, granulated sugar
  3. 40g, brown sugar
  4. 4 pcs, eggs
  5. 3-4 drops, chocolate essence
  6. 2-3 pinches, salt
  7. 25g, cocoa powder
For fudge:
  1. 100g, unsalted butter
  2. 75g, chocolate
For hard icing:
  1. 2 tbsp, dark cocoa powder
  2. 2 tbsp, icing sugar
  3. 3 tbsp, water 
How to make the brownies?
Preparation for making fudgy brownies:
  1. To make these brownies first prepare chocolate fudge to it melt the chocolate with butter in a bowl by keeping on hot boiling water saucepan-it acts are called a double boiler
  2. Stir to mix them very well set aside
  3. Let it cool down completely 
  4. You can complete this process in the microwave but I do prefer the stovetop method since I know it helps to achieve that beautiful crackly tops
  5. Sift the flour along with cocoa powder, salt, and baking powder
  6. Stir to combine well set aside
  7. Grease the 8*8 square mold and then line parchment paper keeps aside
  8. Preheat the oven at 180 C for 20 minutes
Instructions:
  1. Take a medium-sized mixing bowl crack the eggs along with brown and white sugar
  2. Start beating at low speed for a minute so that sugar could dissolve with egg
  3. Then speed up the beater on high until a fluffy and creamy texture
  4. It will take 3-4 minutes to be beaten
  5. Add chocolate syrup then further mix up well with a beater for 30-40 seconds
  6. Towards the end pour cooled chocolate fudge into the egg batter
  7. Beat them and give it to another a minute for well mixed
  8.  Add flour to the batter little by little
  9. And keep mixing with the help of a spatula or hand whisker
  10. Don’t use an electric beater for the mixing flour
  11. Brownie batter is done
  12. Transfer the batter to the cake mold
  13. Tap it down so that excess air could remove from the bottom
  14. Bake the brownie by keeping it on the middle rack at 180 C for 20-25 minutes or depending on oven-quality
  15. Insert the toothpick in the middle of the brownie if the toothpick come out clean then takes the cake pan out of the oven
  16. Allow to cool down for 5 minutes then unmold the brownie to another plate
  17. Remove the baking paper
  18. Let the brownie stay on the wire rack
  19. Cut the thin layer on top of the brownie or let it be-it ups to you
  20. I didn’t remove the top a bit hard layer of a brownie because I love to eat crunchy layer
  21. Combine cocoa powder, icing sugar, and water in the small bowl
  22. Stir to combine well
  23. Turn over the cake and spread
    evenly the cocoa icing over the cake from all four sides
  24. This icing will set on its own in a while
  25. Once the icing get set then cut the brownie into desirable-sized pieces
  26. You can skip this step if you love to eat the plain brownie
  27. Brownies can be stored for a week in the refrigerator
  28. Tasty fudgy brownie is ready to serve
  29. Serve with a coffee or tea
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