Hi everyone, Do you want gooey tender brownie with chewy side? Here goes the recipe. Don’t forget to use the best chocolate available! 🙂
Chewy Chocolate Brownies
For 6 servings
Level: Easy to Moderate
Prep time: 15 min
Baking time: 20-25 min
Ingredients
- 2 stick unsalted butter (230g; 8oz)
- 6 oz 70%+ cocoa chocolate (170g), chopped
- 1 1/5 cup golden brown sugar (270g; 9.5oz)
- 4/5 cup all-purpose flour, sifted (100g; 3.53oz)
- 2 tablespoons unsweetened cocoa powder, sifted (17g)
- 4 eggs, medium-sized
- 1 teaspoon pure vanilla extract
- Pinch salt
- Pecans, chopped, optional
- Chocolate chips, optional
- Extra confectioners’ sugar for dusting
* 10 g butter and flour for brushing the tin if you don’t have non-stick tin.
Directions
Preheat the oven to 350 degrees F (180 C). Oil or butter the pan and line a parchment paper.
Make chocolate sauce Add butter and chocolate in a mixing bowl and place it on a pan of simmering water (double boilder or bain-marie). And melt them. When chocolate and butter are softened, add in golden brown sugar and stir until smooth. When blended, remove from the heat and let cool.
Add eggs, vanilla extract, and salt into chocolate sauce and whisk until homogeneous.
Add flour and cocoa powder in a mixing bowl and fold just until combined.
If you wish to add in chopped walnuts or pecans, fold in here.
Arrange chocolate chips or pecans on top if you want to decorate.
Bake for about 30 min, or until it has a shiny, papery crust on the top. An inserted wooden stick should come out sticky, but not coated with raw batter. Cool completely in the pan on a wire rack.
Dust with confectioner’s sugar or drizzle with caramel au beurre sale, salted butter caramel.
These brownies are very addictive! Bon appetit 🙂
Eugenie
Instructions in images
Voilà!
yuni says
Eugenie.. I already made this today actually and it doesn’t turn like yours. I don’t know if it’s because my ramekins is thicker and deeper than yours that it makes the center of the brownies is not fully cooked. The center part is runny and looks like molten lava cake. And, I also don’t know if it’s happened because I bake it in the microwave-oven, not in the oven like yours. Somehow for every recipes from many people who bake with oven took less time than me. I have to bake twice longer with my microwave-oven.. Any idea? I’m a beginner so I’m kinda clueless about this. But, I’m fortunately can enjoy some of the brownies. It tastes good. Thanks..
EugenieKitchen says
Hi Yuni 🙂 is it really “microwave”? “microwave oven” is not for baking. If you really want to begin baking, buying an oven is the first step. Check out your local market, prices might be quite approachable!
yuni says
mm it’s microwave-oven. it can bake too (sure of it). Because, the book says it can bake and also my bro explains to me that there is this blower thingy that works for the oven. But the difference between this micro-oven and oven is that the heat only come from back, not like the oven that has the heat coming from above-bottom-left-right-and back. well, anyway sorry for the long explanation.. I’m pretty sure it can bake because I have tried making a lot by following your recipes. it works, but the problem is the timing. it’s different.. hehe.. I made this brownies, it tastes good but the problem is like I stated in the previous comment. I also made the quiche.. again, it works and it tastes good but the time length is twice from yours.
EugenieKitchen says
Yuni, I am a stranger to this phenomenon :o) But if it takes longer time (twice even!) then I am afraid the end result might be quite dry. Do you bake on the middle rack?