Dec 11, 2012

The Ultimate Chocolate Brownie

Whats a Brownie............ 
The warm dense chocolatety fudgy brownie with little pecans peeping at you under the dry cracked crust is the your instant ticket to Chocolatety heaven....
 Trust me..
One bite into this and you will be the happiest person in the world...
Ya... its that goood.
           I have tried many many versions of brownie, but none of those recipes gave me the brownie that could me do the HAPPY DANCE. The brownies were too cakey, or didnt have crust or were dry and overbaked...
                                Finally I tried the brownie from joy of baking and they were spot on the best brownies I had in a long long time... they were fudgy and dense with a perfect crust and were loved by all. The recipe is simple and just uses one bowl and hand whisk
Just be very very cautious with the baking time, check towards the end of the baking time, you want some moist clumps clinging to the toothpick when you insert in the center of brownies. You do not want the toothpick to be clean as this means the brownies have been over baked.

Serves: 16 pieces
  • 5 ounces (150 grams) semisweet or bittersweet chocolate chopped
  • 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
  • 2 tablespoons (15 grams) cocoa powder
  • 1 cup (200 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (125 grams) semi-sweet chocolate chips (optional)  I used pecans, you could use walnuts as well
  • 3 large eggs

  • Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper
  • Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. I just placed the chopped bittersweet chocolate and butter in a large glass bowl and melted them in microwave for 1.5 mins, stirring after every 30 seconds. I would suggest to use dark chocolate, it really gives THE RIGHT TASTE
  • Remove from heat and stir in the cocoa powder and sugar . Next, whisk (with a hand whisk as we do not want to incorporate air in the batter) in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using). I used silicon spatula to stir the flour and added chopped pecans.
  • Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack.
  • Once the brownie is cooled to room temperature, cut the brownie in 16 pieces and its ready to be served as it is or with a dollop of vanilla ice cream and drizzle of warm chocolate sauce.


Thanks for stopping by.. I would love to hear your feedback.