Let’s go back to basic and make this Basic Brownie. Cakey Brownie or Fudgy Brownie? Which one do you like? I like them both, but why choose one when I can have both? That is exactly the reason why I decided to make both of them. Few weeks ago, I shared Fudgy Brownie recipe which I totally love. This time around, I want to share with you this Basic Brownie recipe. This brownie is not too cake like or not to fudge like, more like a cross between the two.
I like this basic brownie because I can dress it up. By dress up, I mean add different toppings like the one shown in this photo. It looks so elegant, almost like the one that you can buy at the cafe. I used different toppings for this brownie. I have 5 variations in one brownie pan, great huh? I have Marshmallow, Pecans, Chocolate Chip, White Chocolate and Milk Chocolate.
- 5 ounces (150 grams) semisweet chocolate or 50% dark chocolate coarsely chopped
- 1/2 cup (113 grams) unsalted butter, diced
- 2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 3/4 cup (95 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 tsp Powdered Coffee (Optional)
- 2-3 tbsp melted chocolate (Optional)
- Nuts, chocolate chunks, marshmallow, chocolate chips.
- You can also have it plain if you do not like to add toppings. Just dust the top with confectioners/icing sugar or cocoa powder
- Cover the top with Chocolate Ganache OR
- Top it with fresh fruits like Strawberries or Raspberries
Note: If you do not have the recommended pan size, you can use other size but bear in mind that baking time might need to be adjusted. Please adjust as necessary, keeping in mind that the smaller the pan, the thicker the brownie and you might need to increase the baking time. The wider the pan, the thinner the brownies and you might need to decrease the baking time. Start with plus 10 minutes 0r minus 10 minutes from suggested time. The goal is when toothpick is inserted in the center, it should come out still a little bit moist, not dry.
- Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square baking pan, and line the bottom of the pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water.
- Remove from heat and whisk in the cocoa powder and sugar.
- Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
- Finally, stir in the flour and salt.
- If you want to add coffee powder, this is the time to do it
- Pour into the prepared pan, smoothing the top with the back of a spoon or an offset spatula.
- If you are adding toppings, this is the time to do it. Arrange toppings and slightly press it down using your fingers.
- If you are using Marshmallow, it is best to put last 15 minutes of baking as they burn and melt easily.
- You can also mix the add on (chocolate chips, nuts etc.) with the brownie batter if you do not like it on top.
- Bake for about 30 – 35 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Remove from oven and let cool on a wire rack for a few hours before cutting.
- Drizzle with melted chocolate.
- Serve at room temperature or chilled. The brownies can be frozen.
Makes 16 brownies.
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