Recipe: Double Chocolate Chip Fudgy Brownies
That’s two bakes this week to make up for last week! Yes it’s chocolate again. I have had this obsession with chocolate blondies/brownies/cookies/pies and even whoopie pies for possibly my last 5-6 baking entries so I promise next week will be something different, possibly a honey cake or a carrot cake or… something else just not chocolate. Im getting a sore throat from all my chocolate baking and consumption so I will stay off it for a while.
BUT before I do that, I shall end my chocolate craze with possibly the fudgiest and easiest brownie recipe ever known to mankind. Was so lucky to have found this recipe from Butterbaking and they were super good if I may say so myself.
The brownie was gooey, filled with chocolate, chewy, moist and simply ADDICTIVE! It was so delicious especially when straight out of the oven, still warm and oh so comforting.. I was in chocolate ecstasy.
The recipe says 25-30min in the oven but I would say start keeping a lookout from the 20min mark? I kept mine for 28min and the edges were burnt, hardened and not very nice. Ended up having to cut the borders out. Thank goodness the middle was still intact and soft.
And I actually used some of the batter to make a separate brownie cake for a dear friend who will be leaving for work to Hongkong for the next 3 months! So if you did not separate out the batter and had put all into the same spring-form pan, your brownie will probably not be as flat as mine but thicker and more scrumptious and satisfying!
Adapted from Butterbaking
300g or 1 3/4 cups of chocolate chips (I used a mixture of dark and milk)
60g unsalted butter
2/3 cup sugar
3/4 tsp salt
1/2 tsp vanilla
1/3 cup + 1 tbsp plain flour
1/2 cup chocolate chips, optional for folding
Preheat to oven to 180 C and line a 9 inch round spring-form tin with foil, dull side up.
Melt the chocolate and butter together in a heatproof bowl placed over a pot of simmering water. Stir until the mixture is melted and smooth.
Remove the bowl from the water. Stir in the sugar, salt and vanilla.
Add one egg and mix until it is completely incorporated. Repeat with the other egg.
Stir in the flour and beat the batter with a wooden spoon until the mixture is smooth and glossy. Stir in the chocolate chips, if using.
Scrape the batter into the prepared pan.
Bake for 25-30 minutes, until a skewer comes out with moist crumbs.