Wednesday, March 4, 2009

Super moist and fudgy brownie

Yesterday I mentioned this brownie recipe over dinner and LY has requested for it. Now that she's a tai-tai and has time on her hand, I hope she'll be able to bake more often for her family and visiting families/friends when she's overseas.

This recipe is dedicated to LY - my good friend. I wish her all the best in Lahore and I will miss her dearly!

Super fudgy brownie baked in silicon muffin cups


170gm baking chocolate (70-100% cocoa content) *I usually use Lindt 70%/85% cocoa or Hershey's 100% cocoa baking bar*

225gm salted butter (room temperature)

4 large eggs (60-70gm per egg)

380gm of fine sugar *can vary according to indiv taste*

1 tablespoon vanilla extract *note that vanilla extract usually contains alcohol*

65gm all-purpose flour

Semi-sweet chocolate chips *can vary according to indiv taste*


Preheat oven to 150 degree celscius (temperature can vary with different ovens). Grease a 8"x8" baking pan and line with baking sheet.

Break baking chocolate into smaller pieces and combine chocolate and butter in a heavy-based saucepan to melt over a gentle flame. Stir constantly until chocolate and butter are almost melted. Do not overheat.

Remove chocolate and butter mixture from stove and stir until smooth.

In a mixing bowl, beat eggs until light and fluffy with an electric mixer on medium speed for about 5 minutes.

Slowly add in sugar and blend on low speed until thoroughly combined.

Add vanilla and chocolate & butter mixture to the egg & sugar mixture and blend on low until evenly mixed. Do not overbeat.

Add the flour and fold in gently till well combined.

Pour the batter into the baking pan and sprinkle chocolate chips uniformly onto the batter.

Place the baking pan on the centre rack and bake for 45-55 minutes.

Test the batter for doneness by inserting a toothpick into the centre. The toothpick SHOULD NOT come out clean but with slight moisture/batter still stuck to it if you like the brownie super fudgy like I do.

Do not overbake the brownie lest it turns too dry/hard or the top becomes burnt.

Remove the brownie from the oven and leave to cool to room temperature.

Put the brownie in the refrigerator for at least an hour before cutting into small bite-size pieces.


This is my MOST FAVORITE brownie recipe having tried so many in the past. It is super fudgy yet the top is nice and crusty - 101% indulgence (102% sinful)! And add a scope of ice-cream to it and you'd think you've died and gone to heaven. Just try it and let me know what you think.

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