Deep, Dark, Moist Fudge-like Brownie

Baking brownies has been one of my favourite things to do, not only for us to eat at home as desserts, but as a give-away as a small birthday gift or as a token we bring along when visiting friends.

I first started baking it impromptu sometime last year, and I have not looked back since. This is a recipe I found off the Internet awhile back (of which I modified a little),  but for the life of me, I cannot remember where I found the original recipe or why I have not put up the recipe then.

If you like non-cakey brownie, this one is for you. It is definitely far from cakey, it is super moist, almost fudgey-like, and not at all too sweet.  Goes down really well with a scoop of vanilla ice-cream.

Ingredients:

• 3/4 cup all-purpose flour
• 1 tbsp. good quality cocoa powder (the darker the better and I use Van Houten)
• 1/4 tspn  salt
• 1 stick of unsalted butter, plus more for pan
• 4 ounces (113 grams) of unsweetened baking chocolate 
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 packet (340 grams) of semisweet chocolate chips
• A handful of macadamia nuts, almonds and hazelnuts - roughly chopped and lightly roasted

Method:

1. Preheat oven to 180 degrees Celsius. Butter up a pan of your choice and line with wax paper. Butter up the wax paper.
2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
3. In a large saucepan, heat butter on low to melt. Add the cooking chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
4. When cooled, whisk  in the eggs and vanilla into the saucepan of butter and chocolate mix. Keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined.
5. Stir in chocolate chips and the nuts
6. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes).

A good tip and learning I got is not to over bake more than 30 minutes. Make sure you let it cool completely first. Cut into pieces and serve or store in the fridge.

Try it! Try it!