Fudgy Brownies (with eggs)

Hello friends. Hope you guys are all doing fine. A piece of fudgy gooey brownie with a scoop of vanilla ice-cream can lift any one’s mood, isn’t it? It’s indeed a decadent and sinful dessert. And what if I tell you that it’s quite easy to make at home 🙂 I already have a couple of brownie recipes in my blog. But yes, these are with eggs. Actually I made it today for a friend who wanted to taste an egg based one. So here is the recipe…..

I do not have pictures of step by step process which I usually upload in all my recipes. So sorry about that. Well, the final batter is a bit thick and not a very flowing consistency. You can use any coffee powder of your choice and depending upon your taste (I mean whether you want a strong or mild coffee flavour in your brownies) you want can add one or two teaspoons of coffee powder to two tablespoons of lukewarm water to make the coffee decoction. Using a good quality cocoa powder and couverture chocolate makes the whole difference in the taste. You may drizzle some melted chocolate or caramel sauce on the baked brownies for an extra oomph factor 🙂 But yes these look delicious and beautiful without any extra dressing. Just look at the crinkle and flaky top !! So, what are you guys waiting for? Grab your apron and make it for your loved ones. And please do not forget to share your feedback in the comments section. Till then have a beautiful Sunday evening.

Ingredients:

• All purpose flour 70 gm
• Cocoa powder 15 gm
• Salt a pinch
• Dark couverture chocolate 125 gm
• Coffee decoction 2 tbsp
• Vanilla extract 1 tsp
• Eggs 2
• Butter 50 gm
• Sugar 100 gm

Method:

• Mix the flour, cocoa powder and salt.
• Take a 7 by 7 inch square tin and line it with parchment paper in such a way that the sides are hanging.
• Chop the chocolate into small pieces and transfer it into a heat proof bowl.
• Add the measured butter to it and melt the mixture using a microwave or a double boil method. Keep it aside and allow it to cool.
• Powder the sugar and whisk it with the eggs till the sugar is completely dissolved and the mixture doesn’t feel grainy. Add the vanilla extract and mix.
• Add the chocolate mixture into the whisked eggs and fold.
• Now add the dry ingredients and mix gently. Add the coffee decoction and fold well. Do not over mix.
• Meanwhile preheat the oven at 170-180 degree Celsius for atleast ten minutes.
• Pour the batter into the prepared tin and tap gently to remove air bubbles if any.
• Bake this for 28-30 minutes or till a screwer inserted into the centre comes out with some moist crumbs and not wet batter. Do not overbake the brownies or it will turn dry.
• Remove the tin from the oven and place it on a cooling rack.
• Allow the brownies to cool in the tin for around 20 minutes.
• Carefully grab the parchment paper from the hanging sides and transfer the brownie sheet from the cake tin onto the wire rack to cool completely.
• Allow it to cool for 2-3 hours.
• Dip a sharp knife (not the serrated one) in hot water, wipe it well and make cuts on the brownie. Do not slice it, rather cut it. Repeat dipping the knife in hot water and cut into as many pieces as desired. The recipe gives 500 grams of brownie and is perfect for 16 small pieces or 9 big pieces.
• Enjoy with a scoop of vanilla ice-cream:)

Notes:

• Remember to use all ingredients at room temperature.
• Use pure couverture chocolate and preferably not compound.
• You can use a combination of white and brown sugar if you like.
• You may completely skip the coffee decoction if you wish to.
• Cut the brownies after it is fully cooled.
• You may sprinkle some choco chips or finely chopped walnuts if desired.
• Do not overbake the brownies.
• For the eggless version, you can search the blog for a couple of recipes.