Fudgy brownies
Preppy Kitchen · ♥ 9.3K likes · 236.7K views · 8 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 226 g unsalted butter
Set the oven to 350 and melt 226 g of unsalted butter in a big bowl in 20 second intervals, stirring in between.
- 75 g unsweetened cocoa powder
Add 75 g of unsweetened cocoa powder to the warm butter so they melt together and release the chocolate flavour.
Whisk hard, and keep going past the point where everything is dissolved: dissolving the sugar is what gives the shiny crackly top. An electric mixer can be used here.
- 3 whole large eggs
- 1 tbsp vanilla
- 1 tsp salt
Add three large room temperature eggs, a tablespoon of vanilla and a teaspoon of salt and mix really well.
Eggs, vanilla and salt
- 120 g flour
- 270 g chocolate chips
Add 120 g of flour and 270 g of chocolate chips.
Just enough flour, and where brownies come from
Fold gently just until the flour disappears and the chocolate chips are evenly distributed; the vigorous mixing is done.
Line an eight by eight inch baking tin with a folded parchment sling, using the lightest spray of oil as glue, and spread the batter into an even layer with an offset spatula.
Pan sizes and lining
Bake 35 minutes for a fudgy dense molten brownie that barely holds together, 45 minutes for a drier, taller one still fudgy in the centre, or 55 minutes for one fully set.