Fudge Brownies




Hi Everyone!

Hands up if you love brownies!! Couple of weeks ago I made brownies and I forgot to share the recipe in my blog! To be honest, I did not forget, but I was SO caught up in work that I delay in writing the recipe.... At that time, the company that I am working for exhibited in Archidex 2019 at KLCC Convention Center and I HAD to be there. It was super fun meeting new faces, few old friends but it was exhausting at the same time. I haven't stand that long for quite some time already. Haha.

Age factor perhaps, my hip and leg were both killing me. It was crazy painful I'm telling youuu. These days I just realised that I can't eat food that is sweet. I feel like it is TOO sweet for me when for some people it's just normal sweetness. I can't really walk aimlessly around mall like I used to do when I was in Uni time. (*coughs* in other word, in my twenties) I can't even think why I used to walk aimlessly those days. How on earth did I have so many time to waste?! I wonder....

Anyway, these brownies I am sharing today is very fudgy, a little chewy a, little crispy on the outer but very soft on the inside. I drizzle my fudge brownies with caramel sauce and nutella. It. Is. So. Yummy!! I did cut about 1/4 cup of sugar from the original recipe, to suite my asian sweet tooth!

Here's the recipe:
Original recipe from Taste Australia

Ingredients
125g butter
125g or 1/2 cup dark chocolate, thinly sliced
3 large eggs, lightly whisked
1 and 1/4 cups castor sugar
3/4 cup all purpose flour, sifted
1/4 cup cocoa powder, sifted
1 tsp vanilla extract
a pinch of salt

Method
Prepare 7 inch x 7 inch x 4 inch height baking tin, lay baking paper on the tin with overhang on four sides. Preheat oven to 170/180c.

1. Melt butter and dark chocolate on a double boiler pan or in a microwave until melted. Gradually stir until the chocolate is full incorporated with butter.
2. If you are using double boiler, turn off the gas and add in lightly whisked eggs. Stir until its's combined.
3. Add in sugar, stir vigorously until combined.
4. Add in sifted flour and cocoa powder. By using wooden or silicon spatula, whisk until dry ingredients are combined with wet ingredients.
5. Add in vanilla extract and salt, mix until combine.
6. Pour batter in prepared cake tin, bake for 30-40 minutes in preheated oven. My oven (SHARP) bakes for 38 mins
7. Let brownies completely cool or warm, before you take it out from the cake tin.
8. Cut brownies evenly into 16 small pieces, drizzle nutella and caramel sauce on top.
9. ENJOY!!

Additional Info:
- Brownies stay fresh in ROOM TEMPERATURE for about 1 week time. Brownies do not need to be referigerated because it can cause brownies to harden, becoming like a stone.

- The longer the brownies, the more moist it become, the more delicious, in other words. Hehe.

- Butter brand, whether it is salted or unsalted does not really matters here.

- All ingredients MUST be at room temperature.

- If you dont want to use dark chocolate block, you can also use dark chocolate chips as substitute. Avoid using milk chocolate as it will be super sweet otherwise.

- I do not use any mixer (hand or stand) in this recipe. Only a bowl and a silicon spatula.

- In original recipe sugar quantity is 1 and 1/2 cup sugar. I cut 1/4 cup for a less sweet brownies.

- Enjoy your brownies on its own, or you can add toppings like strawberry, chocolates, M&Ms, Ferrero Rocher, peanut butter sauce, ICE CREAM (omg) and yeah. just enjoy it.

Step by step picture:

I hope the step-by-step picture helps! Drop down to my comment section if you have any question. Kindly visit and follow my instagram page, @schonebacker . For order and bookings, I can be contacted via whatsapp 6012-465705. Thank you

Brownies from my oven; plain fudge brownies, nutty brownies & Ferrero Rocher brownies. Yums!








Love,
Muna





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