Skip to main content
logo
Food Advertising by

Fudgy Brownies




There are various Brownies recipes, totally chocolate, nutty or even zebra that have a layer of cream cheese in between. What makes Brownies the way they are, be it cakey, chewy or fudgy, depends on the way the ingredients are combined. Cakey ones use butter creamed with sugar and a good amount of flour, while fudgy ones are made with melted butter or vegetable oil and less flour, hence nice and dense.



Recipe for Fudgy Brownies

Ingredients
:
  • 8 oz Bittersweet Couverture (Cooking Chocolate)
  • 10 Tablespoons Cannola/Corn/Olive Oil
  • 200 gm coarsely chopped Walnuts
  • 100 gm Ground Almonds
  • 4 Eggs
  • 4 oz Caster Sugar
  • 2 oz Plain Flour
  • 1 Teasp. Baking Soda
  • 1 Teasp. Vanilla
Method :

1. Grease and flour an 8 inch square or 8 x 10 inch rectangular baking pan.
2. Sift the flour with the baking soda and set aside.
3. Break the cooking chocolate into pieces, put in the top of a double boiler to melt.
4. Once it starts to melt, blend and stir in the oil, remove from heat and set aside.
5. Cream the eggs with the sugar till light and fluffy. Add in the ground almonds and mix well.
6. Add in the melted chocolate mixture little by little and mix well.
7. Lightly fold in the sifted flour, little by little, mix well.
8. Add in the coarsely chopped walnuts, and stir to blend.
9. Pour the batter into the prepared pan, bake in preheated oven at 350 deg.F/180 deg.C for about 45 to 50 minutes, or just firm to the touch in the centre. Also insert a skewer to test till it comes out clean.
10. Leave to cool in the tin. Cut into pieces once cold.
11. Serve on its own or with a dollop of ice cream.

Note :
The time taken to bake the Brownies, also depends on the thickness, if the pan is bigger, resulting in thinner Brownies, then the baking time is slightly shorter. This needs to be monitored.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…