There are always recipes that thrill us to the core, that we can’t wait to post them. 🙂 I guess there is no better time that post it during this Bakeathon! The Easy Fudge Brownies have always been a hit with many who have tried, but those brownies don’t have chocolate and butter melted, which I always feel is the essence of a brownie. Most of us have our own brownie preferences, and I have loved every brownie recipe I have tried.
My most favorite one is this fat-free brownies – if you haven’t tried them, I urge you to try them as they are really fudge like and melt in the mouth… But this recipe also deserves its own place…
I have always wanted to have a fudge brownie recipe on the blog. But the amount of recipes on the internet is quite scary. I went through several of them, which were labelled as “the best” and put down my own notes. Most of the recipes were very similar, with some difference in the butter and chocolate quantities, more or less the same flour rations, etc. I took a mishmash of all the recipes and tried. I would have loved a cracked top but didn’t get it, explains that I stopped whipping the eggs just short. But yes, the brownies had a lovely crust and should I mention of how fudgey they were? Just have a look at the pics!
I made these when I was going to see my friends and whatever I packed, just disappeared. My girls were totally behind me to make them again, so I decided to treat them with these by baking half the recipe over this weekend. The box was wiped off within two days. They just kept nibbling it off without even a thought about tomorrow! Off to the recipe…
- 175 gm butter
- 100 gm unsweetened chocolate chunks
- ½ tsp instant coffee powder (optional but recommended)
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- ¾ cup chocolate chips, coated with a tbsp of flour
- Preheat oven to 180 degrees. Line a 9x13 inch pan with foil or parchment paper. Butter it generously. Set aside.
- Melt the butter and chocolate till smooth. Whisk in the coffee powder if using. Set aside to cool slightly.
- Beat the eggs, sugar and vanilla extract till thick and doubled in volume.
- Add the melted butter-chocolate and beat till combined.
- Sift in the flour, cocoa powder and salt and fold in. Fold in the chocolate chips.
- Pour into the prepared pan and bake for 30 minutes.
- Pull out of the oven and cool in pan completely. Best is to cool it overnight.
- Slice and enjoy!
Linking this up to Valli’s Bake-a-Thon 2018 event…