Fudgy Dark Chocolate Brownies
User Reviews
5
2 reviews
Excellent
Fudgy Dark Chocolate Brownies
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Delicious and rich with a soft center and crispy top, these Fudgy Dark Chocolate Brownies will be your new favorite!
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Ingredients
- 175 g butter unsalted
- 120 g dark chocolate (60-70% cacao)
- 400 g granulated sugar
- 3 egg at room temperature, large
- 1 teaspoon vanilla paste
- 80 g cacao powder
- 125 g all-purpose flour
- 1 teaspoon salt
- 100 g walnuts crushed
Instructions
- Preheat the oven to 180°C / 350°F and grease or line a 21 cm×21 cm (8” x 8” ) pan with parchment paper and set aside.
- Melt the butter and chocolate in a glass heat resistance bowl with the bain-marie method (place the bowl in a saucepan ⅓ filled with simmering water, without touching the bowl to the water). Once melted, take the bowl from the saucepan and whisk the mixture until combined well.
- Add the sugar to the mixture and whisk the mixture until combined well. Then whisk in the eggs and vanilla for 5 minutes.
- In a separate bowl, mix the cocoa powder, flour, salt, and walnuts.
- Gently fold the dry ingredients into the wet mixture. Do not over-mix at this stage. The dry mixture does not have to mix completely (read above the tips and tricks for making the perfect brownies).
- Spread the batter into the pan. The batter will be very thick.
- Bake the brownies for 22-23 minutes. It is key to not overcook the brownies. To understand if the brownies are ready, insert a toothpick into the center of the pan. If it's covered with wet batter, the brownies are not cooked. If there are only a few moist crumbs, the brownies are ready. Make sure you keep checking the brownies every 2 minutes until you have moist crumbs.
- Remove the brownies from the oven and let them cool down for at least an hour before slicing them into squares.
- After the brownies are completely cooled down, slice them into squares. Store them covered to avoid them getting dry. Brownies can be stored for up to 1 week if stored in a well-covered container at room temperature.
Equipments used:
Notes
- Make sure you use good quality chocolate and cacao powder as these will give the chocolatey flavor to a brownie.
- Adding 1 teaspoon of salt helps to enhance the chocolate flavor of the brownies.
- Making sure your eggs are at room temperature will allow the brownies to naturally rise. Whereas, using cold eggs may result in a denser texture.
- Lightly toast the walnuts for a more intense flavor before adding them to your baked goods.
- Rather than whisking, gently fold the flour into the wet mixture until there are some streaks of flour left in the brownie batter.
- It is a good idea to use a kitchen timer, or the timer on your phone as soon as the brownies are in the oven.
- Make sure you wait for at least an hour before slicing them up.
- Brownies can be stored for up to 1 week if stored in a well-covered container at room temperature.
Nutrition Information
Show Details
Calories
558kcal
(28%)
Carbohydrates
68g
(23%)
Protein
8g
(16%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
97mg
(32%)
Sodium
287mg
(12%)
Potassium
321mg
(7%)
Fiber
6g
(24%)
Sugar
48g
(96%)
Vitamin A
573IU
(11%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 287mg | 12% |
| Potassium | 321mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 48g | 96% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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