My kind of brownies need to have a paper-thin, crinkly crust as well as a moist, fudgy interior. If the brownies lean towards cakey rather than fudgy, it’s a big no no for me. I actually tried making these three times in order to get the ratio of ingredients right, and finally found the perfect ratio for myself. I tried once with expensive couverture chocolate and twice with cheaper, semi-sweet baking chocolate chips, and surprisingly everyone including myself thought the ones with the cheaper chocolate tasted better!
One important thing to note is to avoid overbaking your brownies. Once overbaked, they will lean towards cakey instead of moist, dense and fudgy. So do monitor the baking progress carefully! These brownies can be kept at room temperature for 2-3 days. In fact, they seem to taste better as they age!
Preheat oven to 180°C.
Add chocolate (chips) and butter into a mixing bowl, then place over a pot of simmering water (bain marie), ensuring that the water doesn't touch the bottom of the mixing bowl. As the chocolate and butter melt, stir until well-combined. Remove from heat and allow the mixture to cool.
In another mixing bowl, whisk sugar and eggs using an electric mixer until pale and fluffy. This should take around 3-5 minutes. Add in vanilla extract and mix well.
Add chocolate and butter mixture into the egg and sugar mixture and combine using a rubber spatula. Once well-combined, fold in flour and salt gently.
Line a 18-20cm square baking tin (height of 4cm) with greaseproof paper, then pour brownie mixture into tin. Tap baking tin against table to release some air bubbles that are trapped at the top. Insert baking tin into oven and bake for around 20-30 minutes. Insert a skewer into brownie to check if ready - the skewer should have some moist crumbs attached to it.
Note: The baking time will differ depending on your oven temperature, the size and height of your baking tin, as well as where the tin is placed in the oven, so adjust the baking time accordingly.
Ingredients
Directions
Preheat oven to 180°C.
Add chocolate (chips) and butter into a mixing bowl, then place over a pot of simmering water (bain marie), ensuring that the water doesn't touch the bottom of the mixing bowl. As the chocolate and butter melt, stir until well-combined. Remove from heat and allow the mixture to cool.
In another mixing bowl, whisk sugar and eggs using an electric mixer until pale and fluffy. This should take around 3-5 minutes. Add in vanilla extract and mix well.
Add chocolate and butter mixture into the egg and sugar mixture and combine using a rubber spatula. Once well-combined, fold in flour and salt gently.
Line a 18-20cm square baking tin (height of 4cm) with greaseproof paper, then pour brownie mixture into tin. Tap baking tin against table to release some air bubbles that are trapped at the top. Insert baking tin into oven and bake for around 20-30 minutes. Insert a skewer into brownie to check if ready - the skewer should have some moist crumbs attached to it.
Note: The baking time will differ depending on your oven temperature, the size and height of your baking tin, as well as where the tin is placed in the oven, so adjust the baking time accordingly.
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•4 years ago
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Naz
•4 years ago
Hi,
Can I know if you use fan-forced oven or normal one?
Sheryl
•4 years ago
Hi! I believe my oven has a fan-forced setting but I used a normal setting for this recipe 🙂
Gracie
•4 years ago
Hello, can i ask where did you get the oval shape chocolate chips? The only choco chips i see in supermarkets are the hersheys small “poop” shape ones 🙂
Sheryl
•4 years ago
Hi Gracie! Sorry for the confusion, I tried the recipe three times, twice with the usually “poop” shaped chocolates and once with the oval shaped ones, and it turns out that the usual “poop” shape chocolates produced better tasting brownies 🙂 So using the usual ones are good enough!
Gracie
•4 years ago
Thank you! 🙂 will the butter be salted or unsalted?
Sheryl
•4 years ago
Welcome! I used salted butter, but if you want to use unsalted its fine 🙂
Gracie Tam
•4 years ago
Thank you!