Hello Fudgy Chocolate Brownie bites, here’s a quick recipe that is a regular in my home, tried and tested many, many times!
“My learnings from this - what gives brownies the crackly top is white sugar, the amount of eggs you use makes the brownie fudge-like or crumb-like and the amount of time in the oven also determines texture and so on.”
Baking is a science indeed! I have tried it with coconut sugar but you can totally use white sugar or brown sugar. The result was a brownie so deep and intense in flavour with the tightest crumbs ever. Once you pop you won’t stop or something like that!
Many of you have tried this recipe already but I would still love to hear from you if you've tried this.
Ingredients:
Oil - 1 cup (any flavorless oil or even melted butter for a richer brownie)
Eggs - 4
Flour - 3/4 cup (can use wholewheat but it will be less fudgy in texture)
Cocoa powder - 1/2 cup
Baking powder - 1/4 tsp
Vanilla essence - 2 tsps
White sugar - 2 cups
Salt - 1/2 tsp
Coffee powder - 1 heaped tsp (optional)
Method:
Beat together sugar & eggs. Add to this oil or butter and vanilla essence. Sift all the dry ingredients and add to the wet mixture. Mix only till it all comes together, don't overbeat (you don’t want air in the batter). Pour into a greased pan and bake for about 25 minutes at 180 degrees. Don't worry if the centre is still jiggly, it will continue to cook in the hot pan. Check at 23 minutes and see how fudgy you like it. I love sprinkling mine with some flaky sea salt. Cool completely, cut into squares and enjoy or just eat the whole darn thing!
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