“True love is when there are two brownies left, and he takes the smaller one”– Pinterest
I generally don’t eat much of what I bake (Or I’d be more bloated than I already am!) . Except.. when it comes to brownies. I love brownies . Haven’t seen a brownie that I could resist eating. And haven’t seen a brownie recipe that I could resist making ! Blogs and bloggers talk about their go-to brownie recipe. I can never decide on one. I think I love one recipe , then in a couple of weeks , I ll come across one more, try it .. and fall in love all over again!
I like my brownies to be chewy . Fudgy but not so much that they stick to your teeth. Gooey but not so much that you need a plate and spoon to eat them. Not cake like and not crumbly. And definitely not too sweet. This one ticks all the boxes.
This is a plain ol’ brownie but you could add chocolate chips or nuts in the batter. You could add frosting on top. You could swirl dulce le leche in or a cream cheese filling . Or you could just make it like I have here and have it with ice cream or a cup of coffee. Just have it!
Chewy and fudgy . Just like a brownie should taste . You won’t be buying the thin dried out brownies from the overpriced cafes anymore , because in 40 minutes you can bake a batch of these beauties!
I am not kidding when I say I like brownies ..check out the other brownies I have on here to see what I mean!
My favorite brownies (or at least one of my favorites!)
Ingredients
- 112 grams or 1/2 cup unsalted butter
- 200 grams chocolate dark or semisweet ( chopped)
- 200 grams or 1 cup sugar
- 3 Eggs
- 1 tsp vanilla
- 90 grams or 3/4 cup all purpose flour / maida /
- 1/4 tsp salt
Instructions
- Preheat your oven to 180 degrees C and line an 8 or 9 inch square pan with parchment or foil. Make sure at least 2 opposite edges have extra overlapping to lift them out later.
- Melt the chocolate and butter together in the microwave . You could also melt it in a saucepan , stirring continuously so it doesn't burn
- Whisk in the sugar .
- Whisk in the eggs , ONE BY ONE. Beat well after each egg.
- Whisk in the vanilla.
- Add in the flour and salt . Mix until no flour can be seen. The batter will be thick
- Spread it as smoothly as possible. Bake at 180 C for 35-40 minutes if you using an 8 inch pan, 30-35 minutes if using a 9 inch pan. The brownie will come away from the edges and a toothpick inserted in the centre will have only a few moist crumbs
- Cool completely in the pan on a rack. Lift out the parchment /foil and cut!
Notes
- An 8 inch pan will give you 16 thick (1.5 inches) brownies, a 9 inch pan will give u 16 thinner (around 1 inch ) brownies.
- Like with all brownies , make sure you cool completely before slicing or you won't get very clean cuts
- These can be stored for unto 5 days in an airtight tin.
Hi,
I use Morphy Richards 52 rcss. The temperature you mentioned 180C have earlier burnt anything and everything baked. So the manual suggested I stick with 150C. Based on your experience, how do I go about this recipe? Should I go with 180C specifically. Kindly advice.
Regards,
Priya
Hi Priya ! Every oven is different and seems like your oven runs hotter than it shows. I suggest you try these brownies (and maybe a couple of other recipes that ask for baking at 180 c ) at 160 C. Middle rack. Bottom rod on. (The mode dial on your oven will be at 7 o clock for this mode ) . Check for doneness after 25 minutes or so
. It should work well. Please let me know !
Hi dear. Ive tried your recipe it was awesome! Im think of making double the recipe but can i use 7 by 11inch pan? How long do i need to bake them then?
Hi Nur! So glad you liked the brownies. If you are doubling and using a 7 x 11 inch, the baking time will be almost the same. Check a couple of minutes earlier to be on the safer side! Happy baking!
Hi Akshata can v try this on stove top method.if it is so ,what needs to be modified.please let me know
Hi Bhargavi… you can try this stove top method . If you have baked cakes in your cooker before , follow same instructions and check after 20 minutes.
Hi 🙂
Can I use amul dark chocolate or cadbury bournville for this??Will they come under compound chocolate or couverture?
Hi… AMul dark chocolate definitely is pure chocolate. Not sure about bournville though..
Hi Rajeetta… i m sorry that the brownies didn’t turn out well for you. Did you make any changes to the amounts? Because the batter is supposed to be quite thick . Also it sounds like your oven runs a little hot. Bake at 180 c with the pan in the middle rack and start checking at around 24 minutes . Hope this helps.. do let me know if you try them again…
Hi Akshata, I love your recipes but don’t really make too often. The batter for these brownies didn’t turn out thick, was a little runny, also the cake didn’t leave the sides of the foil. Also it got burnt about from the bottom. I baked on 180 for 30 mins. Measured all ingredients in grams. What could have gone wrong? Need your help
Thank you so much Renu ! Glad you liked them !
Tried the brownies….was just awesome..thanks a ton for sharing the recipe….