For the love of chocolate, I have the real weakness and unwilling to say NO. The fact of being a sweet tooth person sometimes going too far, like on every dining out, where the menu comes in hand, I would keenly tempted flip up the last pages, which is Dessert list, oh boy… I couldn't help my self , just like no other dishes spells indulgence quite like dessert, it’s a real scene-stealing!
My chocolate day today is surprisingly simple to make, I think it’s the easiest dessert that everyone could follow and I give you my words that you will do well for a typical home-baking.
A super duper fudgy brownie, is a classic chocolate treat that definitely proof and what you need is only the very basic ingredients at the same time a simple method and one more thing, you don’t need too much time either.
This fudge style brownie has a very dense and moist texture, more like fudge and richer than a cake-style brownie.
These super moist brownie are a chocoholic’s dream, they are the perfect excuse to indulge your sweet tooth and covers you for anytime sweet treat.
Fudgy Chocolate Brownie
Source Martha Stewart.
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
8 ounces (225g) bittersweet chocolate, coarsely chopped
¼ good quality unsweetened cocoa powder
1 cup sugar * less 3 tablespoons, to reduced the sweetness
1 cup (130g), all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 large eggs
Matcha green tea powder/unsweetened cocoa powder to dust, Optional.
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside.
In a bowl, wisk flour, cocoa, baking powder and salt, set aside.
Well beaten the eggs in a small bowl, set aside.
Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water, stir frequently until chocolate and butter are melted, Remove bowl from heat, Stir in sugar and vanilla into chocolate mixture and mix until combined.
Add in beaten eggs, wisking until smooth.
Add in flour mixture and gently fold, make sure do not over mix.
Pour batter into prepared pan, and smooth top with an offset spatula.
Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely about 30 minutes.
Using parchment overhang, lift brownies out of pan and onto the rack and after cool, transfer to a cutting board.
Run a dammed serrated knife Transfer to a cutting board, cut the cake into 16 squares.
For presentation, dust each squares with Matcha green tea powder/ unsweetened cocoa powder using a tea strainer