Not Fudgy Classic Brownies
(A)Melt on direct stove heat or double boil, leave aside to cool
150g salted/unsalted
150g baking choc - milk or dark
(B) Mix the below ingredients until ribbon stage
75g caster sugar
75g brown sugar
3 medium size eggs
Mix A and B together.
Add 150g plain flour and 1.5 tsp baking powder. Mix gently.
(C) Use 60g of hot water to blossom the below;
2 tsp decaf coffee granules (can omit)
6 tsp cocoa powder
Pour into mixture and mix again. Bake at 175deg for 25 minutes. Cool in tray on baking rack. Sprinkle sea salt. And have your brownie.
If you’re looking for the perfect brownie that strikes a balance between cakey and fudgy, this recipe is a great fit. I love adding a small amount of decaf coffee granules to deepen the chocolate flavor without making it bitter. It’s optional but definitely worth trying! When baking brownies, the texture largely depends on mixing technique and baking time. I gently fold in the flour and baking powder to avoid overmixing, which keeps the brownies tender. Baking at 175°C for about 25 minutes ensures it’s cooked through but still moist inside. For a personal touch, I like to sprinkle sea salt on top once cooled. The salt enhances the chocolate’s richness and adds a delightful contrast. You can also experiment with different chocolates, like using half milk and half dark baking chocolate, to suit your taste. These brownies freeze well too. Once baked and cooled, cut them into squares and store in an airtight container in the freezer for up to a month. Just thaw them at room temperature before serving. Whether you’re craving a sweet snack or planning a dessert for friends, this recipe is a reliable crowd-pleaser that’s easy to make from pantry staples.
