If you're like me and you love fudgy brownies, you're probably going to air paint my name in a heart when you try out this recipe by Laura Vitale. It's unbelievably easy and undoubtedly the best brownie recipe I've tried till date. It's just so warm and gooey and fudgy and mmmmm *vanishes into the perfect brownie fantasy*
INGREDIENTS
150 gms of Unsalted Butter, at room temperature
200 gms of Bittersweet Chocolate, melted
1 Cup of Sugar
2 tsp of Vanilla Extract
¼ tsp of Salt
1 Tbsp Cocoa Powder
2 Large Eggs
2 Tbsp of warm Water
1 tsp of Instant Espresso Powder ( I used Nescafe Coffee powder)
2/3 Cup of All Purpose Flour (Maida)
1) Preheat oven to 180 C. Line a baking pan with parchment paper.
2) In a small cup mix together the warm water with the instant espresso powder, set aside.
3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
4) Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
5) Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
6) Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
Cut into bars and serve!
PS I always make them a day in advance because they taste just perfect the next day!!
INGREDIENTS
150 gms of Unsalted Butter, at room temperature
200 gms of Bittersweet Chocolate, melted
1 Cup of Sugar
2 tsp of Vanilla Extract
¼ tsp of Salt
1 Tbsp Cocoa Powder
2 Large Eggs
2 Tbsp of warm Water
1 tsp of Instant Espresso Powder ( I used Nescafe Coffee powder)
2/3 Cup of All Purpose Flour (Maida)
1) Preheat oven to 180 C. Line a baking pan with parchment paper.
2) In a small cup mix together the warm water with the instant espresso powder, set aside.
3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
4) Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
5) Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
6) Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
Cut into bars and serve!
PS I always make them a day in advance because they taste just perfect the next day!!
i had tried this but it was a super flop. How did it become so moist? Mine burnt at the bottom and was unccoked on top :P
ReplyDeleteMake sure to line with parchment paper and grease it well. Bake on the top most rack of the oven. And if it looks uncooked, bake for a little longer. Leave it to set over night. It becomes just right the next day.
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