If you like biting into the soft, gooey, melted chocolate then this brownie is for you. With no leavening agents like baking soda or baking powder, this brownie does not rise. The eggs are whisked but not too much and the amount of flour is also less. All of this results in a brownie which rises in the oven while baking and becomes flat upon cooling. Due to this process, the upper layer of the brownie becomes crispy while the inside remains wet and gooey, just like the chocolate fudge.
- All Purpose Flour – 65 gms (½ cup)
- Cocoa Powder – 20 gms (3 tbsp)
- White Sugar – 135 gms (2/3 cup)
- Brown Sugar – 75 gms (1/3 cup)
- Semi Dark Sweet Chocolate – 200 gms
- Butter – 110 gms (½ cup)
- Eggs (medium) – 3 number
- Espresso Powder – 1 tbsp
- Vanilla Essence – 1 tsp
- Salt – ¼ tsp
- Grease the 7×7 inch dark metal pan. Line the dish with parchment paper. Make sure the parchment paper is coming out of the edges. Butter the parchment paper so that it sticks to the pan.
- Preheat the oven at 180°C.
- Sieve together flour, cocoa powder, and espresso powder and keep it aside.
- Melt the chocolate and butter in a double boiler. Keep folding till the mixture is smooth and shiny.
- Remove the double boiler from the gas and let it cool down.
- Mix both the sugars and keep aside.
- In a separate bowl, whisk the eggs and keep adding sugar. You can use hand whisk or electric whisk.
- Add vanilla essence to the sugar and egg mixture.
- Add sifted flour and cocoa powder to the mixture. Fold it lightly with spatula.
- Add cooled chocolate and butter mixture to the mixture. Fold lightly with the spatula.
- Pour the batter into the baking pan. Gently tap to spread the batter evenly.
- Bake in a preheated oven at 180°C for 30 minutes.
- Once cooked – check with a tooth pick. Take the pan out and let it cool for one hour before cutting the slices.