Haroon’s Fudgy Brownies, Attempt One (modified)
Ingredients
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Large Eggs 4
Plain Flour 110g
Unsalted Butter 225g
White Sugar 220g
Brown Sugar 80g
Chocolate 200g
Cocoa Powder 70g
Salt 1.5 tsp
Vanilla extract 1 Tablespoon
Espresso Powder ½ Tablespoon
Baking powder 1 teaspoon (only for more cakey brownie)
Optional: Chocolate chips, nuts etc.
Method: (adapted from tasty)
1) Chop Chocolate into small pieces and mix with 35g cocoa powder, espresso powder and salt
2) Melt butter on medium heat and allow it to brown by constantly turning it until it starts to
foam and change colour. Take it off the heat and add it to the cocoa-chocolate mixture
3) Let it sit to let the chocolate begin to melt. After about 2 minutes, begin to whisk it all
together until completely smooth. If it doesn’t melt, then it might have been a good idea to
melt some of the chocolate with the butter in a bowl above a simmering pan.
4) Combine white sugar, brown sugar, vanilla extract, baking powder and crack one egg at a
time into the bowl. Beat together gently until consistent and airy.
Nb: Baking powder for cakey brownies!
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Continue to mix while adding contents of other bowl slowly to this mixture. This is done
slowly to prevent cooking the eggs
Sift in the flour and remaining cocoa butter and fold the mixture. Add any additional
ingredients i.e. chocolate chips, nuts etc.
Put into a baking tray covered with parchment paper and butter
Bake for 15 minutes at 200 degrees or until slightly risen
Remove and lightly drop it twice on the counter then return to the oven for 10 minutes or
until stick test leaves slightly undercooked interior
Remove and allow to sit for five minutes
Serve with cream, milk or by themselves
HDUrrBrownieRecipe
Understanding brownie ingredients
Eggs- Protein backbone, for structure and bind everything. More eggs= fluffier if whisked well
Flour- Plain flour is the best for brownies as you don’t really want them to rise. You can either get
brownie height through the eggs or by adding a tsp of baking powder. This is what gives them their
cakey nature
Butter- Great for keeping it nice and moist
White sugar- Sweetness also holds the brownie together.
Brown Sugar- sweetness but molasses makes it a bit chewier
Caster sugar- Really fine so it mixes really easier, may also lead to too much sweetness
Chocolate + Cocoa Powder- They both give flour, the powder is throughout but the chocolate
creates nice deposits
Salt- Enhances flavour
Vanilla- Extra flavour
HDUrrBrownieRecipe