Fudgy Brownies
With the recipe from Joshua Weissmann
Cooking Instructions
- 1
Melt the butter until it's brown. Be careful to not burning the butter
- 2
Pour the butter into the sugar (in a large bowl) then mix it vigourously
- 3
Add the eggs, one at a time, then mix it.
- 4
Add vanilla extract and espresso to the batter then step aside
- 5
On a separate bowl, mix all the dry ingredients
- 6
Pour the dry ingredients to the wet ingredients then mix it. Be careful to not over mixed the batter. The batter now should have a look of dark and glossy chocolate.
- 7
Chop roughly the chocolate then fold it in the batter. Or use couverture chocolate in small disk form then fold it in the battee
- 8
Pour the mixture into 8x8 inch pan. Do not forget to cover the pan with parchment paper before pour the mixture
- 9
Preheat the oven to 175 Celcius for 10 mins
- 10
Put the mixture into the oven and bake it for 35-40 minutes.
- 11
Then pull out the brownies from the oven then let it cool for 1-2 hours. For more fudgy texture, cover the pan directly with aluminum foil after taking out from the oven then put it in the fridge for 12 hours or overnight.
- 12
Voilà ! You have a fudgy brownies
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