Every chocolate lovers guilty pleasure, nobody can refuse brownies and this recipe makes the most perfect brownies; rich, indulgent and absolutely irresistible! With minimal effort, you can whip up this recipe to prepare the most decadent batch of brownies to indulge in as well as impress your friends and family.
This recipe makes use of the double boiler method to melt the butter and chocolate together which prevents direct heat from reaching the chocolate and burning it. Ensure that the water in the saucepan does not come in contact with the bowl that you set over it. The chocolate should melt steadily, only by the action of heat from the steam emitted by the boiling water.
For an added layer of texture you can stir in ½ cup walnuts into the batter. For an extra kick of chocolate, fill your tin halfway with batter and then sprinkle 3/4th cup chopped chocolate/chocolate chips before adding the remaining batter on top of the chopped chocolate.
Since chocolate is a main ingredient in brownie making, using couverture chocolate will impart richer flavour to the brownies. I use Amul 55% Dark Chocolate for all my baking. For more information on the types of chocolates and their uses, check out: https://bakewithshivesh.com/best-baking-chocolate-compound-or-couverture/
If you store your chocolate under refrigeration, take it out half an hour in advance and leave it on the kitchen counter so it reaches room temperature and make it softer to chop. Use a serrated knife to chop the chocolate to create finer pieces which will facilitate easier melting.
Ingredients
175g all-purpose flour/ maida 1 tsp salt 2 TBSP (20g) cocoa powder 230g dark chocolate (chopped) 200g of unsalted butter cut into 1 inch pieces 1 tsp instant espresso powder (you can increase the amount to 1 ½ tsp if you like a stronger coffee flavour) 300g powdered white sugar 110g packed light brown sugar (if you use Dermerara Sugar that is available locally in Indian stores, make sure to powder it first or else the crystals will settle down at the bottom of the brownies and won’t melt) 5 eggs, at room temperature 2 teaspoons vanilla extract
Method:
Preheat your oven to 180°C.
Grease and line two rectangular cake tins with parchment paper.
In a medium bowl, sift the flour, salt, and cocoa powder and whisk it together. Set this mixture aside.
Add the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water stirring occasionally, until the chocolate and butter are completely melted and smooth.
Turn off the heat, but continue to keep the bowl over the saucepan of the water while you add in both the sugars. Whisk until completely combined.
Remove the bowl from the saucepan. The mixture should cool down to room temperature (this can be achieved at a quicker pace by cooling it in a refrigerator. However, make sure the mixture does not become cold and only reaches room temperature.) This step is done to ensure that the eggs do not cook when they are added to the mixture.
Once the chocolate mixture has cooled, add 3 of the eggs and whisk until combined.
Next, add the remaining 2 eggs and whisk until combined.
Add the vanilla and stir until combined. DO NOT OVERBEAT the batter at this stage or your brownies will be cakey.
Add the flour mixture to the chocolate mixture and with the help of a rubber spatula (not a whisk), fold the flour mixture into the chocolate.
Add the chopped chocolate pieces or walnuts and combine well (optional).
Pour the batter into a the lined tins.
Bake in the center rack of your oven (If you use a convection oven, use a small baking rack to mount your pan before baking it or else the brownies will not bake evenly) for 25 minutes or until a wooden skewer inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then lift them out of the pan using the parchment paper.
Cut into even squares and serve or store in an airtight container in a cool, dry place. The brownies can also be warmed and served with vanilla ice cream.
These brownies remain fresh for 10 days.
留言