I’ve tried making brownies quite a few times over the past year and a half but they’ve never gone quite right.
I love fudgy, chewy brownies- the ones that taste really moreish and a bit gooey (although not too gooey because I always worry if they’re cooked enough!), but mine always seem to turn out more like little cakes instead.
So a couple of weeks ago, I decided to try again and see if I could finally get a better brownie texture.
I looked at the ingredients that I was using to see if there was anything I could adjust to make them a bit fudgier- butter, sugar, cocoa powder, eggs, flour, vanilla extract…
Then I thought- what if I exchanged cocoa powder for melted chocolate?! That would add to the amount of “wet” ingredients and make the mixture moister.
I used plain chocolate because milk chocolate can sometimes make things a bit too sweet and I’m not a fan of the bitterness of dark chocolate- but feel free to use whichever you prefer!
Then I reduced the amount of flour I used and added another egg… all things that I hoped would make the mixture much more moist and chewy.
The result? Gorgeously chewy, fudgy and moist brownies, not at all cake like. They didn’t seem underdone, but baked just enough and are so deliciously moreish that they really tested my willpower! (Technically they aren’t compliant with my low FODMAP diet but a gal has to taste her own brownies!)
So I thought I would share with you guys the recipe for these gorgeous brownies- I hope you’ll enjoy them as much as we did!
Delicious Chocolate Brownies
Deliciously chewy and chocolatey brownies!
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- 200g plain chocolate
- 115g butter
- 150g granulated sugar
- 50g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 90g flour
- Pinch of salt
- Melt the chocolate and butter in a heatproof bowl over a saucepan of water on medium heat. Keep stirring until both are completely melted and then leave to cool for 5 minutes.
- Preheat the oven to 175 degrees and line a brownie pan with baking paper.
- Mix in the white and brown sugars thoroughly and then add the eggs one at a time, continuously mixing.
- Add the vanilla extract.
- Sieve the flour and then mix in thoroughly to the mixture.
- Add a pinch of salt.
- Pour the mixture into the brownie pan, ensuring you have an even coverage. To help your mixture cover the pan evenly, gently tap the pan on your counter. (A tip I once read from Mary Berry!)
- Bake in the oven for 30 minutes or until a skewer inserted comes out nearly completely clean- as you don't want to overbake your brownies!
- Leave to cool and then cut with a sharp knife.
- Enjoy with some salted caramel sauce or chocolate buttercream frosting!
Cakey Dreamer http://cakeydreamer.co.uk/
I hope these brownies taste as good for you as they did for us- let me know if you make them by tweeting me @CakeyDreamer or using my Instagram hashtag #cakeydreamerbakes!