The most addictive Brownies !!!! It’s just perfect.. as a Brownie should be!! This Classic brownies recipe is one of my favourite brownie recipe with eggs. It gives you a perfectly shiny, crinkled crust, with a fudgy centre. There are hundreds of recipes for Brownies on the net. Fudgy, Chewy and Cakey, brownie lovers have their own favourites. I have tried many brownie recipes but these ones are the best (with eggs) just the way I like brownies. The recipe is adapted from one of the best books on Baking, that I got during my Baking and Patisserie Diploma Days.
For those who like a stronger chocolate taste, there is another Fudgy Brownie recipe. It uses cocoa powder along with chocolate and for the ones who want eggless, there is.. Eggless Brownie. Soon be updating an only Cocoa Powder recipe for those times when you run out of chocolate or incase baking chocolate is not available at the store near you.
Word of Caution for the Calorie conscious people…Since these are highly addictive and high on sugar and butter, you just can’t stop having one….go run or walk an extra mile when you have these 🙂 My elder one just can’t stop eating these, little one keeps on asking for more…my hubby who is not a chocolate person loves these…favourite in my family.
Try this recipe and you will know… :), and I am sure you are going to relish these Classic Brownies, if you love something fudgy, with a little crisp and the right amount of chocolate not too bitter neither too light.
Perfecting a brownie recipe may take few attempts. Listing few pointers that will help you to bake a perfect brownie.(Don’t skip these if you are new to baking)
- Always measure your ingredients per the recipe. You can tweak the recipe as per your convenience once you know the first results.
- To check the doneness, see that the sides just leave the pan, and the top gets a shiny crust and the toothpick when inserted does not come out clean, not with crumbs, it should have sticky batter on it. A clean toothpick gives you overcooked brownies. Also, very lightly shake the pan and check the batter in the middle, it should not be wiggly, even if you toothpick gives you a sticky batter.
- Also for the first 20 minutes don’t open the oven door to check what’s happening. It affects the inside oven temperature.
- I still remember, it took me three attempts to get the perfect brownie from this recipe, though I took the recipe from a well-known book. The first time the batter in the middle was undone, toothpick came out with sticky batter, it had a nice crust but after cooling when I cut it was all under-baked. In the second attempt, the brownie got too dry and hard, as I baked it for too long and didn’t cover the pan with foil after the given baking time.
- While baking if the crust forms and the batter leaves the side, and you feel that the batter is not yet baked as it should be, just cover the tin with a foil and bake for another 5-10 minutes.
- Let the Brownies cool completely, then cut into desired pieces.
Let’s gather the ingredients and start with baking.
Preparation Time:15 minutes
Bake Time: 40-45 minutes
- Flour—1 cup/ 100 g
- Butter–2/3 Cup/ 150 g
- Unsweetened Chocolate—1 Cup/ 100 g
- Eggs— 150 gms / medium 3 nos.
- Sugar—2 Cups/ 300 g
- Vanilla Essence—1 tbsp/ 5 ml
- Nuts–(Walnut/ Pecans) chopped– 1Cup/ 100 g
Please refer to the pics below, move on the cursor or click on individual images for caption
- Preheat the oven to 325°F or 160°C.
- Melt chocolate and butter together, on a double boiler or in the microwave. Double broiler method is more reliable as in microwave mixture can heat up more thus breaking the chocolate structure or overheating of butter. Let the mixture cool completely at room temperature.
- Mix eggs, sugar, salt and vanilla together until well blended. We don’t have to beat the eggs, it will give us more crumbly, and less fudgy brownie.
- Blend in the egg mixture with the chocolate-butter mixture.
- Sift in the flour and fold.
- Fold in the nuts dusted with little flour.
- You can sprinkle additional 50g chopped nuts or chocolate chips on the batter after panning. I didn’t add more nuts.
- Bake in a square pans for 40-45 minutes at 325°F or 162°C. Baking time may differ depending on the oven and the pan used. I used 7X7 pan, it took exactly 40 minutes to bake.
- Once baked, leave the pan on the counter, once it cools completely cut into square pieces.
Enjoy it just like that or with your favourite coffee, hot chocolate, or have it with ice cream of your choice (best goes with this is creamy vanilla) topped with hot chocolate fudge.
Looking for eggless brownie recipe… Click here…Eggless Brownie
Love Fudgy/Chewy Brownie with a strong chocolate flavour… Fudgy Brownies
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