Cheers if you are a brownie lover just like me! And why wouldn’t one love it? It is sooo.. chocolaty, dense and gooey in the middle, with a beautiful crackling top and ohh!! that extra sprinkling of chocolates and nuts on top. YUMM!! Serve me with a glass of milk or a scoop of vanilla ice cream, perfect for a Sunday evening or even any other day.
This so far the best thing I have ever baked. I have tested so many batches so far and finally came up with the easiest and delicious one. *Hoping to develop a much more yummier version of it in future.* You will get to know how good it is only when you try out this recipe. It is also a one bowl recipe, that makes it much more easier to clean up later. People who do not like their brownies to be too dense in texture, this is the perfect recipe for them. So lets start off with my very first recipe post of this mouth watering dark chocolate brownies.

Here’s how you make a fudgy chocolate brownie – a chocolate lovers dream come true.

Ingredients required :

100 grams or 1 cup roughly chopped dark chocolate

1/2 cup melted unsalted butter

2/3 cup sugar

Pinch of salt

1/2 teaspoon of vanilla essence
(If you are using salted butter, do not add the extra salt in it)

Ingredients for step 1.

2 large eggs

2/3 cup flour / maida

3 tablespoons cocoa powder

1/4 teaspoon baking powder

Ingredients for step 2.

Bake in a preheated oven at 180 degree celcius for 28-31 minutes

Baking Time

Step 1

Place the butter and chocolate chunks in a bowl and put your stove or induction in the lowest flame/temperature so that it gradually melts in the chocolate and butter and makes it smooth. Another way of melting it is to pop it in your microwave at the highest temperature and microwave it at intervals of 30-20-10 seconds, give it a stir at every interval and do so until everything melts and is looking smooth. Also, you can use the bain-marie method, which ensures that your chocolate won’t burn.

Keep that aside for about a minute or so just to cool it down.

Mix in your vanilla essence and sugar in two batches, to cool your chocolate mixture.

. *TIP* Use a rubber spatula to mix your ingredients as it is the best kitchen tool to reach every corners of your bowl and makes a smooth batter.

*I do not melt my chocolate in direct flame as it might burn the chocolate or separate the oils in the chocolate and split the mixture. Thus, I always use the bain-marie method, feel free to melt it directly on the flames but be careful about it and keep a good eye on it.*

Step 2

Add in your eggs to the chocolate mixture one at a time once it cools down.

*Also, do remember if you add your eggs in a hot mixture of chocolate you will cook your eggs and it will be more like scrambled egg than a brownie.*

Place a sifter on top of your bowl and sift in flour, baking powder and cocoa powder. Fold in the dry ingredients until smooth with a spatula.

*The baking powder helps it give a little rise and makes it softer. The cocoa powder enriches the chocolate flavor in the brownie. And there is no harm in adding a little bit extra of chocolate in your brownies.*

Preparing the cake tin

Use a 6 by 6 inch square cake tin or even 7 by 7 inch square cake tin will work just perfect. Grease with butter or oil and place a parchment paper cut out according to the size of the tin. Pour in the batter and spread it evenly. Sprinkle some chunks of chopped chocolate or chocolate chips or even different nuts – walnuts, peanuts (whichever you prefer).

*The 6 by 6 inch gives the brownies some height which is why I prefer to bake in it. Feel free to use a cake tin that is circle in shape if you do not have a square one, no problem at all. I also like to line the tin with a parchment paper as it is easier to flip the brownie after it is baked. If you do not have parchment paper – no worries, coat your tin with a dusting of a teaspoon of flour or cocoa evenly after greasing it. This will ensure that your cake comes out clean and does not stick to the tin. Also, I prefer a generous sprinkle of chocolate chips instead of nuts in it.*

Baking time

Bake it in a preheated oven at 180 degree Celsius for about 28 – 31 minutes.

Check it at around 28 minutes by pressing in the middle of the brownie and if it springs back it is cooked. Also, you can use a toothpick or a cake tester. Insert it in the middle of the cake, it should come out clean. If it comes out looking like liquid cake batter or wet cooked cake crumbs pop it back again for a few more minutes.

*Let the cake rest in the tin for few minutes and pull it out and let it cool in a rack for some time. *TIP* Letting it sit overnight intensifies the flavors of the brownie even more.*

At last, done with all the hard work and hard time waiting. It’s time to cut a piece and make yourself and your soul satisfied with this delicious dessert. Don’t wait any further dig in!

Have a great time baking, Love to all!