To Make these crunchy gooey Brownies always keep like a well stocked larder My Larder is always well Stocked !!
You never know when a brownie craving strikes you or when friends might stop in for an impromptu dessert night!
You just never know when you want to Eat brownies.
So here s a recipe with simple humble ingredients and you will make some most amazing batch of brownies!
For My Chocolate-I like to use semi-sweet chocolate chunks from (but feel free to use chocolate chips. )
Mason & Co - cacao chocolate chips are my favourite brand here , healthy & rich in antioxidants , flavonoids & Iron !!!
I also like the next big health food
Nuts ..... Walnuts or almonds , walnuts are My Favourite!
Do try to use Raw cane sugar if available !!
1 cup butter, melted , cooled
1 cup granulated white sugar( optional)
1 cup packed dark brown sugar
4 large eggs ( at room temperature)
1 Tsp pure vanilla extract
1 cup all-purpose flour
1 cup Dutch-processed or unsweetened cocoa powder
1 tsp espresso coffee powder, (optional)
1 tsp sea salt
1 ¼ cups chopped chocolate or chocolate chips . ( divide in two batches )
Pre heat oven @ 185degree Centigrade.
Method & Tips
To make the brownie !
Line your baking pan with parchment paper. Spray a 9×13″ baking pan with cooking spray/ butter . Line with parchment paper up to the top of sides and spray or brush again .This will make it easy to lift the brownies out of the pan after baking.
In a large mixing bowl stir together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.( not over mixed)
Sift the flour and cocoa together to make sure you don’t have any cocoa clumps in your brownies.
(don’t over mix the brownie batter. If you over mix the brownies will turn out cakey and they won’t have a nice crackly top.)
Sift in the flour and cocoa. Add the sea salt and espresso powder, ( if using) and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate.
Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
Don’t over bake. This one is REALLY important. If you over bake, your brownies won’t be fudgy and moist. The brownies will keep baking in the pan while they are cooling so take them out when are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be a some crumbs stuck to the toothpick. Check when at 15-20 minutes to be on the safe side ..
Let the brownies cool completely before cutting. Cut with a sharp knife ,
a plastic knife works wonders when cutting brownies. The crumbs don’t stick to the plastic. do try the cake cutting plastic knife this time !!