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Fudgy Brownies

How do you like your brownies? Cakey or fudgy? As for me, I love it fudgy. I like cakey brownies, too, but depending on my mood. I so love brownies and I love it with nuts. This time, I want to have it plain and simple. This lasted for two days. Is it a long time? Yes! Because in fact, I was about to finish it in a day but I just saved half for the next day. Hahaha!

Of course, this recipe is from one of my inspirations in baking, Laura Vitale.

Fudgy Brownies

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 2 tbsp warm water
  • 1 tsp instant espresso powder
  • ¼ tsp salt
  • 1 tbsp cocoa powder
  • 2/3 cup all-purpose flour
  • 5 oz unsalted butter, softened at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 7 oz bittersweet chocolate, melted

Instructions:

  1. Preheat oven to 350 F. Grease 8×8 baking pan and place parchment paper or aluminum foil with hanging on the sides so it can be removed/lifted easier later on.
  2. In a small bowl, mix warm water and espresso powder. Set aside.
  3. In another bowl, mix the dry ingredients: cocoa powder, all-purpose flour and salt. Set aside.
  4. In a large bowl, beat sugar and butter until fluffy. Add eggs, vanilla extract and water-espresso mixture. Beat until all combined. Add the melted chocolate and mix again.
  5. Add the dry ingredients mixed above (#3) and mix until just combined. Do not overmix.
  6. Pour the batter into your prepared pan and bake for about 45 minutes until a toothpick inserted in the middle comes out with crumbs, but not wet batter.
  7. Let it stay in the pan for about 5 minutes and transfer to a cooling rack to cool completely.

Source recipe: Fudgy Brownies by Laura Vitale

 

 

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