Have you heard about LOVE at first BITE!!… ( We have heard about Love At First Sight, But What is Love At First Bite?). Ok! So let me tell you my story of Love At First Bite!
I am a chocoholic and love to eat anything that has chocolate in it. Let me tell you one secret of mine, ssshhhh… don’t tell it to anyone. If you wanna be a friend of mine give me chocolates and there you go!!!
So let’s go back to my Love At First Bite. It all started when I wanted to bake brownie and I was too nervous to bake as it was my first try. But let me promise you when you will read this recipe and start baking you will be not as nervous as I was because it is a super easy recipe you might have ever come across.
Let me tell you something about the main ingredients of this Oh! So chocolaty Fudgy Brownies.
This is the best fudgy, one bowl moist brownie with a crispy crackly top! Yes, you heard it right, it’s just one bowl recipe. No more bowls and beater or stand mixer needed for making it. A recipe that is so easy you can make it from scratch.
The main ingredients are Chocolate, Butter, Sugar, Eggs and Flour. Yes, you don’t need baking powder or baking soda to bake it. Varying amounts of these ingredients will affect the texture of the brownie. You need to play with the ingredients to get the desired product- the fudgy brownie or the cakey brownie.
This recipe can be made with either chocolate or cocoa powder but I have made with more of chocolate and less of cocoa to give it a rich and dense texture. You are going to melt 200 gms of semi-sweet chocolate ( i used dark chocolate as I am a chocoholic ) with 1/2 cup of butter- this will help prevent chocolate from seizing. You may either do this on the stove using a double boiler or in the microwave.
Now, the flour. Let me mention here, I prefer my brownies chewy and fudgy! To keep my brownies moist and fudgy I use a lesser amount of flour. More flour gives you a more cake-like brownie. Cakey brownies are a just big NO for me!
Coming to the sugar part, I prefer 1 cup of granulated sugar ( You can also use 3/4th cup of granulated sugar + 1/4th cup of brown sugar) which enhances the moist, fudgy texture. The sugars are whisked in the same bowl with the melted (warm) butter/chocolate mixture until completely smooth and uniform in texture.
My homemade brownie recipes have 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth rich & dense, fudgy texture. Eggs help in binding, adds richness, tenderize while providing structure and lift to the brownies.
When these brownies came out of the oven and I had my first bite it was as if LOVE AT FIRST BITE!!! Now I will not keep you waiting anymore and start with the recipe but before that let me tell you just wait until you try these homemade brownies and you too will fall in LOVE AT FIRST BITE!!!
Chocolate Obsession, right here. Let’s Indulge!
Easy Fudgy Homemade Brownie Recipe
Semi-sweet Chocolate: 200 grams
Butter: 1 Cup
Sugar: 1 Cup
Eggs : 3
All-Purpose Flour: 3/4th Cup
Cocoa powder: 1/4th Cup
Vanilla Essence: 1 Tsp
- Preheat the oven to 180°C and grease a 9×13 inch pan or line with a parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- Melt butter and chopped chocolate in a large bowl on a double boiler. Melt until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla essence.
- Add the cocoa powder and flour. Fold it all together with a rubber spatula or wooden spoon. The batter will be very thick. Spread evenly into prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the centre of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 30-35
- Remove from the oven and place on a wire rack to cool completely before cutting into squares.
- The classic brownie consists of only butter, sugar, chocolate, eggs and flour. Unsweetened chocolate is normally used so more sugar is required to balance the bitterness.
- Fudgy brownies have minimum flour and no baking powder at all. Melting the butter rather than creaming it will the sugar yields a denser, fudgier outcome.
- Cakelike brownies contain less butter and more flour than fudgy brownies as well as a little baking powder. The softened butter is creamed with the sugar rather than melted with the chocolate. Creaming incorporates air into the mixture which causes the brownies to rise higher.
- Chewy Brownies get their chewiness from adding an extra egg and a combination of different chocolates (semi-sweet and unsweetened). Put the two together with cocoa powder and the result is a rich, chewy brownie.
PS. If you like my recipe and try it out, please don’t forget to tag me with hashtag #baketimewithambreen.