Skip to main content

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.

Labels:

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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe