Making brownies are my all time favorite. I can have brownies (plural) in the middle of the night, when I just get up suddenly and don’t know what to do. Like in the Nigella cooking episodes where you see her digging into her fridge, you’ll find me to digging into my fridge at night. My baking expedition started with making brownies, so how can I forget to post a brownie recipe. This brownie recipe is a basic brownie, a fudgy chocolaty one. Brownies are not like cake, they are denser and will not rise like a cake. So here goes…. The fudgy brownie…
All purpose flour – ½ cup
Eggs – 2 Large ones
Cocoa Powder – ¾ cup
Sugar – 1 ¼ cup
Butter – 150 gms
Vanilla extract – 1 tsp
Pre-heat the oven to 160 degrees centigrade. Line your brownie tray with parchment paper. This makes it easier to lift it up later.
In a double boiler, melt the butter, sugar and cocoa powder. Do not let it boil too much, just till all the butter has melted and the sugar starts dissolving in the butter. Remove from the heat and keep aside for it to cool down just a bit. Add the eggs one at a time and mix in well with a wooden spoon. Make sure to mix the eggs well before you add the next one. Add in the vanilla extract and finally the flour and mix well, for all the flour to get incorporated in the chocolate mix. The batter will be thick and shiny. When it reaches this stage, pour the batter into the lined brownie tray.
Bake in a 160 degree oven for 20-25 minutes. The toothpick inserted will not come out clean, it should have a bit of chocolate on it. This is what will give the brownie the fudgy texture.
Remove from the oven and let it cool in the tray for 15 minutes. Remove the sheet with the brownie and cool the brownies on a rack. When they are completely cool, cut the brownies into 16 pieces (4 x 4) squares.
The brownies can be had just like that or dusted with icing sugar.