A real moist chocolate brownie is a chocoholic’s madness. It has a rich chocolate flavor with a slight bitterness, and the texture is something amazing! Here is the best fudgy chocolate brownie recipe.
What should a real fudgy chocolate brownie be like? It literally melts in your mouth, the center is always moist and tender, and the crust holds its shape. A real brownie is served slightly warm, preferably with a scoop of ice cream. As a true chocoholic, I think it tastes even better than chocolate!
Of course, there are many other brownie recipes that substitute chocolate for cocoa, eggs for bananas, or add or replace other products. But the taste and texture of such desserts will differ from the original one, for some for the worse and for others for the better, so don’t stop at one recipe, look for your perfect brownie.
Ingredients:
- unsalted butter + a little for greasing the mold
- dark chocolate
- eggs
- sugar
- all-purpose flour
- baking powder
Put the butter and chocolate in a small saucepan.
Set up a double boiler: pour a little water into another saucepan (the size of the first saucepan or slightly larger), just a couple of centimeters from the bottom, put it on the fire, bring the water to a boil, reduce the heat to almost the lowest (the water should boil, but not too much), put the first saucepan on top, making sure that it does not touch the boiling water.
Stirring all the time, wait until the butter and chocolate are completely melted and become a homogeneous liquid mass. Once this happens, immediately remove from the heat and let it cool.
In a separate bowl, beat the eggs and sugar with a mixer or whisk for several minutes – until they become a homogeneous, fluffy foamy mass.
Pour the chocolate-butter mixture into the egg mixture in a thin stream in several passes, mixing well each time.
Sift the flour and baking powder into the container with the chocolate and egg mixture. Mix everything thoroughly with a silicone spatula until a homogeneous mass is obtained.
Grease the baking dish with butter or cover it with parchment, pour the finished dough into it.
Preheat your oven to 180°C (355°F) and bake the brownies on the middle rack for approximately 20 minutes. Use top-bottom heat or convection mode for even baking.
You should not overcook it, because the brownie should be very moist inside, so you don’t need to check it with a dry toothpick. It is better to underbake this dessert than to overbake it.
In any case, I write the baking time approximately, it may vary depending on the features of your oven.
Take out of the oven, let cool slightly, cut into squares or rectangles and enjoy!
For decoration, sprinkle the chocolate brownie with sifted powdered sugar or cocoa, served with a scoop of ice cream.
If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!
Related Recipes:
Fudgy Chocolate Brownie | Yellowmixer.com
Print RecipeIngredients
- 150 g (2/3 cup) unsalted butter, plus a little for greasing the mold
- 250 g (9 oz) dark chocolate
- 3 eggs
- 150 g (3/4 cup) sugar
- 75 g (1/2 cup + 1 tbsp) all-purpose flour
- 1/2 tsp baking powder
Instructions
Put the butter and chocolate in a small saucepan.
Set up a double boiler: pour a little water into another saucepan (the size of the first saucepan or slightly larger), just a couple of centimeters from the bottom, put it on the fire, bring the water to a boil, reduce the heat to almost the lowest (the water should boil, but not too much), put the first saucepan on top, making sure that it does not touch the boiling water.
Stirring all the time, wait until the butter and chocolate are completely melted and become a homogeneous liquid mass. Once this happens, immediately remove from the heat and let it cool.
In a separate bowl, beat the eggs and sugar with a mixer or whisk for several minutes - until they become a homogeneous, fluffy foamy mass.
Pour the chocolate-butter mixture into the egg mixture in a thin stream in several passes, mixing well each time.
Sift the flour and baking powder into the container with the chocolate and egg mixture. Mix everything thoroughly with a silicone spatula until a homogeneous mass is obtained.
Grease the baking dish with butter or cover it with parchment, pour the finished dough into it.
Preheat your oven to 180°C (355°F) and bake the brownies on the middle rack for approximately 20 minutes. Use top-bottom heat or convection mode for even baking.
Take out of the oven, let cool slightly, cut into squares or rectangles.
For decoration, sprinkle the chocolate brownie with sifted powdered sugar or cocoa, served with a scoop of ice cream.
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