Easy Fudgy Chocolate Brownie

The best chewy and fudge brownie is the one which is super fudgy, moist, and chocolaty, with crispy edges and crackly tops. Chocolate brownies has always been one of my favorite chocolate deserts. It was the first chocolate desert I tried as a beginner and since then I have always used this recipe to make the most Classic and Easy Fudgy Chocolate Brownie. If you too are just starting out as a beginner baker learning how to make brownies or taking a crack at a new way to make a classic, you’re sure to surprise friends, family and your own taste buds with the delicious sweetness of these homemade brownies.

What is basic brownie made of?

Brownie is made with melted butter, sugar, flour, and melted chocolate and cocoa powder making the brownie very dense and chewy.

What makes a brownie cakey or fudgy?

The magic to make the brownies super fudge lies in the amount of time you take to beat the eggs and sugar together. Since we do not add any leveling agent (baking powder/ soda), beating the for at least 10 mins with a hand mixer to incorporate tons of air.

Do brownies taste better the next day?

They are absolutely incredibly fudgy the next day and the day after that, and even stay fudgy after freezing them OR eating them cold out of the refrigerator up to a week later.

I’ve had this brownie recipe on repeat since the first time I tried it. My family and I really love the fudgy and chocolaty taste of the brownie. I prefer keeping all the all the ingredients ready as I start with whisking eggs. This recipe calls for basic pantry ingredients, and it’s hardly more difficult than using a mix.

This brownie recipe is a super basic and very versatile. I have made couple of other brownies like the Oats Brownie and Dark Chocolate Brownie with just this simple ingredients and steps; they turn out just amazing and perfect every time.

Serve: 4 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins

Ingredients:

Chocolate Gnash

3 Chocolate Bar

2 tbsp Cocoa Powder

1/2 tsp Coffee Powder

1/4 cup Butter

Brownie Batter

1 cup Granulated White Sugar

1/3 cup Granulated Brown Sugar

1 large Egg

1 tsp Vanilla Essence

1/2 tsp Salt

1 cup Maida

1 cup Cocoa Powder

Garnish

Cocoa Powder

Ice Cream

Let's get cooking

Chocolate Gnash

1. In a bowl, add chopped chocolate, along with butter, cocoa powder, coffee. Keep the bowl over another bowl that is filled with water to melt the chocolate on a double boiler

NOTE: Do not add water to the chocolate gnash as it will seize-up the chocolate.

Brownie Batter

Preheated the oven to 350° F(175 degrees C).

1. To a bowl, add the granulated white and brown sugar, vanilla essence and add the eggs gradually to avoid any mess. Whisk the eggs for 10 - 15 min (whisking sugars and egg for a good 10 - 15 mins makes the brownie even fudgier).

2. To the egg and sugar mixture, whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

3. Fold in the chocolate chunks, then transfer the batter to a greased and floured 8-inch square pan. Bake the brownie for 20 - 25 min.

4. Once baked remove the tray from the oven and give it a light smack on the kitchen top for the perfect crack on the brownie.

5. To cut the brownie, wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set up, so slicing into them too early can result in brownie squares that fall apart or become a mess very quickly.

Serve it warm and add the chocolate gnash or sieve in some cocoa powder. My family and I like to add a scoop of vanilla ice cream to my brownies

Recipe Tags: