How do you make fudgy brownies with a delicious intense chocolate taste in four easy steps? By mixing two types of chocolate in the batter. This recipe is easy and made in four simple steps. And when ready your family and guests will love it!
1 - Au bain-Marie Melt the chocolate au bain-Marie so that it does not burn. To do this, bring a pan of water to a boil. On the pan, you put a bowl that hangs above the water. In this bowl, you put the chocolate and butter.2 - Airy You first mix half of the egg with the chocolate. This way the chocolate gets used to the egg. Then beat the egg until it is very light and gently mix it into the batter. This gives you an airy brownie.3 - Fudgy versus cake brownie - This brownie has more fat (chocolate and butter) compared to the flour. This makes it a fudgy brownie. For a brownie that looks more like cake, add more flour.4 - Cooling down Let the brownie cool in the tin. It will harden, which ensures a crispy top layer. The inside remains nice and fudgy.5 - Also delicious Add 3 tablespoons of chocolate chips to the batter for little chocolate explosions in your mouth. Finely chopped walnuts are also delicious to add.6 - Storage Room temperature - Store the brownies in an airtight box (or wrap them in plastic wrap). This way you can keep them at room temperature for up to 3 days. Freezer - If you want to keep them longer, freeze them! Wrap the brownies individually in plastic foil and then in a freezer box. This way you can keep them in the freezer for up to 2 months.7 - Nutritional facts - You can make 16 square brownies with this batter. The nutritional values are shown per brownie.
Break the chocolate into chunks.
Preheat the oven to 355 °F (180 °C).
Put a baking paper on the bottom of your baking tin.
Pour some water (about 1 inch, 2.5 cm) into a pan and bring it to a boil. Hang a heat-proof bowl above the water. In the bowl, you will melt the chocolate and butter.
Weigh and measure all the ingredients.
Fudgy Brownies batter
Put the chocolate and butter in the heatproof bowl and melt the chocolate and butter.
When everything is melted, add the vanilla and sugar syrup to the chocolate mixture and mix with the spatula for 30 seconds.
Turn off the heat and put the bowl on your countertop at room temperature.
Add both sugars and the eggs to a bowl and mix with the mixer for a few seconds until it is just combined.
Add, little by little, about half of the egg mixture into the bowl with melted chocolate, while you quietly but continuously stir with the spatula.
Mix the rest of the egg mixture for 3 minutes on high speed with the mixer. The egg mixture will be thick and the volume is doubled.
Grab a spatula and fold the egg mixture gently through the chocolate batter.
When the egg mixture is mixed add the flour, cocoa, baking powder, and salt into the bowl.
Mix the batter with a spatula.
Pour it into the baking tin.
Baking the brownies
Bake for 25 minutes, the brownie will be raised slightly and the top is darker in color.
Check with a skewer if the brownie is done. The skewer should have a smear of chocolate on the outside, but that shouldn't be a thick smear.
Leave to cool the brownies in the form to room temperature, before you slice and serve it.