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Public Recipe
Public Recipe
Extra fudgy
- Butter
- Dark chocolate brownies, extremely juicy on the inside and slightly crunchy on the outside
- Dark chocolate brownies, extremely juicy on the inside and slightly crunchy on the outside
Author:
- Estevan Vedovelli
- Estevan Vedovelli
Yield:
- 24 pieces (5cm x 5cm)
- 24 pieces (5cm x 5cm)
Times:
Prep time: 33 minutes; Rest time: 45 minutes; Cook time: 25 minutes; Total time: 1 hour and 43 minutes
- Prep time: 33 minutes; Rest time: 45 minutes; Cook time: 20 minutes; Total time: 1 hour and 38 minutes
What to expect...
Taste:
- Intense taste of chocolate. Sweet, but not overly so.
- Intense taste of chocolate. Sweet, but not overly so.
Texture:
- Soft and juicy on the inside and slightly crunchy on the outside.
- Soft and juicy on the inside and slightly crunchy on the outside.
Appearance:
- You can't look at them without wanting to eat one.
- You can't look at them without wanting to eat one.
Ease:
- The recipe is simple to make, but you have to be careful not to overdo it when baking.
- The recipe is simple to make, but you have to be careful not to overdo it when baking.
Perfect for:
- Breakfast, Dessert, Snack, Happy hour
- Breakfast, Dessert, Snack, Happy hour
Ingredients list
- 150 Grams of Margarine (Details: Unsalted)- - 55 Grams of Milk Chocolate
- - 400 Grams of Sugar
- - 4 Units of Eggs
- - 1/2 Teaspoons of Vanilla Essence
- - 95 Grams of Cocoa Powder
- - 135 Grams of Wheat Flour
- - 1 Teaspoon of Salt
- - 225 Grams of Milk Chocolate (Details: Chopped)
- - 100 Grams of White Chocolate
- - 165 Grams of Butter (Details: Unsalted)
- - 55 Grams of Milk Chocolate
- - 400 Grams of Sugar
- - 4 Units of Eggs
- - 1/2 Teaspoons of Vanilla Essence
- - 95 Grams of Cocoa Powder
- - 135 Grams of Wheat Flour
- - 1 Teaspoon of Salt
- - 225 Grams of Milk Chocolate (Details: Chopped)
- - 100 Grams of White Chocolate
Preparation method
Total time: 1 hour and 43 minutes- 1. Cut the white chocolate into small pieces and put in the freezer;
- White Chocolate (100 Grams);
- Prep time: 2 minutes; Total time: 2 minutes
2. Mix the margarine and the first part of the dark chocolate and heat in the microwave every 20 seconds, stirring in between until completely melted;Margarine (150 Grams); Milk Chocolate (55 Grams);- Prep time: 3 minutes; Total time: 3 minutes
- 3. While still hot, add the sugar. Adding the sugar while the chocolate is still hot will help make the brownie crispier on the outside;
- Sugar (400 Grams);
- Prep time: 3 minutes; Total time: 3 minutes
- 4. Mix in the eggs and vanilla;
- Eggs (4 Units); Vanilla Essence (1/2 Teaspoons);
- Prep time: 2 minutes; Total time: 2 minutes
- 5. Add the dry ingredients and the chocolate chips and mix until smooth;
- Cocoa Powder (95 Grams); Wheat Flour (135 Grams); Salt (1 Teaspoon); Milk Chocolate (225 Grams);
- Prep time: 8 minutes; Total time: 8 minutes
- 6. Pour the mixture into a 20cm x 30cm baking dish lined with greased baking paper, then sprinkle the white chocolate pieces on top;
- Prep time: 5 minutes; Total time: 5 minutes
7. Bake in a preheated oven at 180ºC for approximately 25 minutes. After 20 minutes, test every one minute with a toothpick: the toothpick should come out with small pieces. If it comes out wet it still needs to cook, if it comes out clean it's past the point;Cook time: 25 minutes; Total time: 25 minutes- Temperature: 180 ºC
- 8. Remove from the oven and mould and wait for it to cool before cutting into 24 pieces measuring 5cm x 5cm;
- Prep time: 10 minutes; Rest time: 45 minutes; Total time: 55 minutes
- 9. When cold, you can put it in the microwave for 5 seconds before eating to give it a slight warm-up without melting the brownie. Or leave it in for 10 to 15 seconds and wait for it to cool on the outside (~1 minute) before eating.
- Total time: 1 hour and 38 minutes
- 1. Cut the white chocolate into small pieces and put in the freezer;
- White Chocolate (100 Grams);
- Prep time: 2 minutes; Total time: 2 minutes
- 2. Mix the butter and the first part of the dark chocolate and heat in the microwave every 20 seconds, stirring in between until completely melted;
- Butter (165 Grams); Milk Chocolate (55 Grams);
- Prep time: 3 minutes; Total time: 3 minutes
- 3. While still hot, add the sugar. Adding the sugar while the chocolate is still hot will help make the brownie crispier on the outside;
- Sugar (400 Grams);
- Prep time: 3 minutes; Total time: 3 minutes
- 4. Mix in the eggs and vanilla;
- Eggs (4 Units); Vanilla Essence (1/2 Teaspoons);
- Prep time: 2 minutes; Total time: 2 minutes
- 5. Add the dry ingredients and the chocolate chips and mix until smooth;
- Cocoa Powder (95 Grams); Wheat Flour (135 Grams); Salt (1 Teaspoon); Milk Chocolate (225 Grams);
- Prep time: 8 minutes; Total time: 8 minutes
- 6. Pour the mixture into a 20cm x 30cm baking dish lined with greased baking paper, then sprinkle the white chocolate pieces on top;
- Prep time: 5 minutes; Total time: 5 minutes
- 7. Place in the preheated oven. After 18 minutes, test every one minute with a toothpick: the toothpick should come out with small pieces. If it comes out wet it still needs to cook, if it comes out clean it's past the point;
- Cook time: 20 minutes; Total time: 20 minutes
- Temperature: 180 ºC
- 8. Remove from the oven and mould and wait for it to cool before cutting into 24 pieces measuring 5cm x 5cm;
- Prep time: 10 minutes; Rest time: 45 minutes; Total time: 55 minutes
- 9. When cold, you can put it in the microwave for 5 seconds before eating to give it a slight warm-up without melting the brownie. Or leave it in for 10 to 15 seconds and wait for it to cool on the outside (~1 minute) before eating.
General Notes:
- Depending on the mold you use and the oven, the baking time can vary. I use a Teflon mold, not too thick, and bake in a convection oven. With a thicker pan, in an oven without convection, it can take around 5 minutes longer. The internal temperature of the oven also differs greatly from the selected temperature, so use an oven thermometer if possible.
- Depending on the mold you use and the oven, the baking time can vary. I use a Teflon mold, not too thick, and bake in a convection oven. With a thicker pan, in an oven without convection, it can take around 5 minutes longer. The internal temperature of the oven also differs greatly from the selected temperature, so use an oven thermometer if possible.