Fudgy Brownies are delicious chocolate treats of American origin that are very good and easy to prepare. It’s a simple chocolate batter that remains moist inside but with a slight crust on the surface. Once cooked, let it cool and cut into pieces that can be served with a dollop of whipped cream or a scoop of ice cream, they are a real delight!
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This month, the Club del 27 has chosen the theme of CHOCOLATE. The recipes are taken from “America’s Test Kitchen”, we’ve cooked a bit of everything, cakes, cookies, spoon desserts… I recommend these brownies, they are really good! The original recipe required 240 grams of sugar, which I reduced to 200 grams for personal taste.
Recipes with Kenwood Cooking Chef
Also read:
Butterless Muffins with Chocolate Chunks
- Difficulty: Easy
- Cooking methods: Oven
- Cuisine: American
Ingredients
- 2 oz 70% dark chocolate
- 5 oz 50% dark chocolate
- 1/2 cup butter
- 3 tbsps unsweetened cocoa powder (about 3 tablespoons)
- 1 cup sugar
- 3 eggs
- 1 cup all-purpose flour
- 2 tsps vanilla extract
- Half tsp fine salt
For Baking
- Baking Pan square pan 8 x 8 in (or 9 x 9 in)
- Stand Mixer Kenwood Cooking Chef XL
How to Make Fudgy Brownies
Break the two types of chocolate into pieces and place them in a bowl with the butter cut into pieces. Melt them in a double boiler or, if you prefer, in the microwave for a few seconds at a time, stirring often, being careful not to burn them.
Meanwhile, in a bowl, place the eggs, sugar, vanilla extract, salt, and beat with a whisk.
Combine the egg mixture with the melted chocolate in the bowl, add the flour and sifted cocoa, and mix to combine.
Pour the mixture into a 8 x 8 in baking pan, lined with parchment paper, level the surface and bake in a static oven, preheated to 350°F, for about 35 minutes.
Let the cake cool and cut it into pieces, serve with a scoop of ice cream or whipped cream.
Break the two types of chocolate into pieces and place them in the bowl of the KCC along with the butter cut into pieces. Attach the flexible spatula and set to 140°F, mix 1.
In a couple of minutes, you’ll get a smooth mixture, then turn off the machine.
Meanwhile, in a bowl, place the eggs, sugar, vanilla extract, salt and beat with a whisk.
Combine the egg mixture with the melted chocolate in the bowl, add the flour and sifted cocoa, and mix at minimum speed for one minute.
Pour the mixture into an 8 x 8 in baking pan, lined with parchment paper, level the surface and bake in a static oven, preheated to 350°F, for about 35 minutes.
Let the cake cool and cut it into pieces, serve with a scoop of ice cream or whipped cream.
