Friday, December 30, 2011

Chow's intense brownies

These brownies are the best brownies Ive baked so far.It was chewy,fudgy and moist too.

This recipe is taken from .This is definitely a keeper.Its more of a brownie for grown-ups as it is not so sweet.


  • Bittersweet chocolate (not unsweetened) - 6 ounces(I used Nestle's semisweet chocolate chips)
  • Unsalted butter (1 stick) - 8 tablespoons
  • Large eggs, at room temperature - 2
  • sugar - 1 cup
  • Unsweetened cocoa powder 1 Tablespoon
  • Vanilla extract - 1 tsp
  • 1 teaspoon brewed espresso (optional)(I didn't use it)
  • 1/4 teaspoon plus 1/8 teaspoon fine salt(I used only a pinch)
  • All purpose flour - 1 cup

  1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
  2. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool to room temperature.
  3. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
  4. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out with few crumbs clinging and not totally clean like while baking cakes.A nice crust will form on the top and the brownies will start puling away from the sides.It took about 40 minutes for me but the original recipe says to bake for about 25 to 30 minutes. 
  5. Remove from the oven and let cool completely before cutting.


Home Cooked Oriya Food said...

looks so yum!
love it...
Happy New Year!

Torviewtoronto said...

delicious looking sweet
happy new year

Priya said...

Omg, seriously these brownies looks absolutely decadent and yummy..