Made in one bowl, this Fudgy rich Chocolate Brownies recipe is not only easy to make, it is a fail proof recipe to get the perfect fudgy chewy texture with pockets of melted chocolate chips inside and a Paper Thin Shiny Crinkle Top Surface.
With melted Butter and Cocoa Powder, this recipe becomes very easy to make within just a few minutes. The Taste of these homemade Chocolate Brownies is just incredible. I could even eat it straight out of the freezer as it tastes just like a Bar of Chocolate.
Do Check out my other recipes Chocolate Cake Recipe, Vanilla Sponge Cake, Moist Chocolate Cupcakes, Chocolate Banana Cake, Chocolate Marble Cake and Vanilla Cupcake Recipe | Soft Sponge Cupcakes
Brownies Recipe
Ingredients
- 1/2 Cup | 120g unsalted Butter, melted
- 1 Tablespoon Vegetable oil
- 1 Cup | 200g fine granulated sugar
- 2 Large Eggs | 64g each, at room temperature
- 2 Teaspoon Vanilla Essence
- 1/2 Cup | 65g All purpose Flour
- 1/2 Cup | 50g unsweetened Cocoa powder (Dutched Cocoa preferred)
- 1/2 Teaspoon Salt
- 100g | 3/4 Cup semi sweet Chocolate chips (or chopped chocolate)
Instructions
- Weigh all the ingredients in grams for a perfect result always. A weighing scale does not cost much and it will save your valuable time by getting every recipe right in the very first attempt.
- Weigh the Butter, I like to dice the fridge cold butter into cubes and weigh. Place them into a microwave safe bowl. Heat it for 60 secs or till it melts. Once melted, add vegetable oil. Mix Well.
- Add fine granulated sugar and give it a mix.
- Add two large Eggs and Vanilla Essence. Beat for 5-6 mins till all the sugar dissolves and the mixture becomes light and fluffy. This Step is crucial to achieve the shiny Paper Thin Crinkly Top of a Brownie. Also since no leavening agents are used in brownies, the air generated from the Eggs is important to have a soft texture.
- Place a Sieve on top of the bowl and add the flour, cocoa powder and salt. Sift together everything into the Egg mixture. Gently Fold the Dry ingredients into the Wet. Do not Overmix.
- Fold Chocolate chips at the end. I used 60% Bittersweet Cocoa Chocolate Chips. You can use any type of Chocolate Chips you like. Using Good Quality Dark Chopped Chocolate is also a great way to add richness to brownies.
- The Batter should be Thick. Transfer to a Parchment paper lined Square Tin. Ensure the parchment paper has long Overhangs to easily pull out the brownie without breaking the top surface.
- Makes 9 Brownies if baked in a 7 inch Square Pan. Preheat oven at 180C/350F. Bake in a 7inch Tin for 20-25 mins or till a toothpick inserted into the middle comes out with few moist crumbs but not wet batter.
- I baked mine for 25mins and let it cool for 15-20mins in the tin . Do not overbake it as it continues to cook even during cooling time.
Video
Notes
Beat the Eggs with the Sugar for atleast 5 minutes to achieve the Shiny Crinkled Top.
Use parchment paper on all the four sides to lift the brownie without breaking it.