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Nancy's Kitchen - Tried and Tested Recipes
Dark Chocolate Fudge Brownies Recipe


















I got this recipe from the internet, but was only the cup version, made a few changes and added the Grams quantities. I suspect a lot of people use cups, but as there are a lot of people from elsewhere in the world in Nancy's group, including me who use grams or ozs thought it would make it more versatile and should cover most bakers needs. I recently tried cutting out the salt for medical reasons, but I and particularly DH really missed it.

Dark Chocolate Fudge Brownies Recipe

Ingredients in Grams:
4 large eggs
106g Dark Cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
227g (2 sticks) unsalted butter
447g sugar
177g All-Purpose Flour
340g chocolate chips

Ingredients in Cups:
4 large eggs
1 1/4 cups Dark Cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups All-Purpose Flour
2 cups chocolate chips

Instructions
Preheat the oven to 350F. Lightly grease a 9" x 13" pan
Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110F to 120F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the centre comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the centre should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving

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(='.'=) Sylvia
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