Fudgy Chocolate-Cocoa Brownies

 

Ingredients:

200 g. dark chocolate (coarsely chopped)

180 g. unsalted butter (cold from the fridge is fine)

15 g. unsweetened cocoa powder (sifted)

3 large eggs (about 150 g. not including shells), at room temperature

100 g. caster sugar

50 g.  light or dark brown sugar 

1/2 tsp. salt

100 g. plain flour (sifted)

Methods:

1. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth.  Remove from heat.
2. Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well combined.  Set aside.
3. In a stand mixer bowl, add eggs, caster sugar and brown sugar.  Mix on medium to high speed for 2-3 minutes until the mixture has lightened and increased in volume. (Tip: If you want the crinkly top on brownies it is very important to beat the eggs and sugar for a full 3-4 minutes until light and fluffy).
4. Add the chocolate mixture and mix to combine.  Then add the salt and mix until incorporated.
5. Add the flour and incorporate by hand using a rubber spatula, until the mixture is smooth and does not have any lumps.
6. Transfer the batter to a lined 9" square pan with parchment paper extends over the sides of the pan to form a 'sling'.  Clip down with binder clips, if desired.  Tap the pan on the counter a few times to ensure there are no air bubbles.  Leave to sit for a minute or two, then bang again to ensure there are no bubbles.
7. Bake the brownies in a preheated oven of 180 degree Celsius for 25 to 28 minutes, checking after 20 minutes.  You are looking for the edges and top of the brownie to be set, and when a skewer inserted into the middle, it should come out with a few moist crumbs attached.  You are best to lean toward under baking than over baking.
8. Remove the brownies from oven and place the pan on a wire rack.  Leave to cool in the pan, then remove using the parchment paper sling.  Slice into squares using a sharp knife.
9. Store leftovers in an airtight container at room temperature or in the fridge.

Let's indulge...

This yummylicious recipe is adapted from 'Cloudy Kitchen' with slight adjustments to suit my baking preference.