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If the occasion calls for sharing your brownies, then you cannot use my Single Serve Brownie recipe. The good news is , you can use this recipe instead. This is a for sharing size, so go ahead and impress your friends.
Just like chocolate chip cookies that have options for the type of texture that you like, Brownies have them too. How do you like your brownies? Cakey or Fudgy? Either way, they are both easy to make. Almost the same ingredients, just different proportion to achieve the desired texture.
I like both, but sometimes it depends on what I will use them for, or just depends on what I crave for. Today, I was craving for a Fudgy Brownies with dark chocolate frosting, so this is what this recipe is about.
I like fudgy brownies because they are more chocolatey, soft and every bite melts in your mouth. It’s a quick fix for a chocolate cravings, and a quick emergency desert that I can serve or bring to a gathering. This is a very simple recipe that is very versatile and provides variety of options for add ins and toppings.
What’s the secret to a fudgy brownie?
So what is the secret to this fudgy brownie? Well, nothing but pure and real chocolate, we are talking about being generous here. Nothing wrong with using cocoa powder, but if you are aiming for a really fudgy brownie, use melted chocolate for best result. For this recipe, not few tablespoon of chocolates but 4 ounces/120 grams. Yes, more chocolate please! On top of that, we are using less flour which makes the chocolate stands out more giving it a silky smooth fudge like texture. Just like what I mentioned before, the texture of the brownie depends on the proportion of the ingredients that you use. A fudgy brownie requires more chocolate and less flour, and a cake like texture brownie requires more flour. Nothing too complicated, it’s just how to adjust the proportion. Last but not the least, just like most cake or cookies, do not over bake the brownie. Since this uses more chocolate overbaking it will result to a heavy and dense texture. You have to believe me when I say this is one hell of a good brownie, what could better than more chocolate? Best of all, it’s very easy to make. You only need one bowl to mix everything, so less mess to clean up. Let’s get started!
- 4 ounces (120 grams) dark chocolate, coarsely chopped (you can also use milk chocolate or mix of both)
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs – room temperature
- 3/4 cup (95 grams) all-purpose flour
- 1/4 teaspoon salt
Note : I made a smaller batch and divided the recipe into half. The photo shows only half batch of this recipe.
- Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven.
- Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
- Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.
- Whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
- Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack.
- Spread Chocolate Ganache Frosting on top
- Chill in the fridge at least 1 hour or leave over night in the fridge.
- Prepare 1 Batch Chocolate Ganache
- Let cool for 10 minutes then add 1/4 cup of
- Whipped Cream. Mix until fully combined.The color will lighten a little bit and the texture will be lighter.
- Chill in the fridge for 15 – 20 minutes or until slightly hard.
- Take out from the fridge and spread on top of brownies.
Makes 16 slices
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Recipe Adapted from Joy of Baking with my own modifications