Fudge Brownies with White Chocolate Chunks
Updated: Nov 2, 2019
I’m no baker by any means so if I can do it, so can you
I’ve failed twice in my previous attempts of making brownies. It’s supposedly one of the easiest recipes you can’t screw up on. But I did, twice.
My previous brownies were drowning and bubbling in “oil” when they started cooking in the oven. After reading several articles on brownies and about the steps that could mess it up, I found out where I went wrong. It was because I was overheating the chocolate when melting it! The oil seeping out was actually the cocoa butter rather than the butter used in the recipe.
After going through so much hassle, I thought I could make your lives easier by telling you, fellow non-bakers, what could go wrong and the ways to prevent that from happening to produce these heavenly chocolate goodies!
Just a note: I usually reduce the amount of sugar when baking so it’s not too sickly. So if you do that too, you don’t have to reduce the sugar further than I already have.
Yields: 9 (if using 20cm x 20cm cake tin)
125g unsalted butter
70g caster sugar
70g brown sugar
2 teaspoons of vanilla extract
1 large egg, 3 egg yolks (at room temperature)
95g all purpose flour (sifted)
30g cocoa powder (sifted)
225g of good quality chocolate (150g dark chocolate + 75g white chocolate)
It really makes a difference on the quality of chocolate you use and you can taste it in the final product
1. Preheat the oven to 180C. Grease your baking tin and line it with non-stick parchment paper (you don’t need to grease it the paper after).
2. Use a knife to chop the chocolate into smaller pieces (it helps if the pieces are similar in size for the melting process).
Chop the dark chocolate and white chocolate separately as you are only melting some of the dark chocolate; so it's easier if you don't mix them together.
3. Melt about three quarters of the dark chocolate chunks.
Place three quarters of the dark chocolate chunks in a bowl (glass/metal)
Choose a pot that's small enough for the bowl to be resting on top of the pot perfectly
Fill the bottom of a pot with water, but not too much that it would touch the bottom of the bowl when it's placed on top of the pot
Bring the water to a simmer (if the water starts boiling, lower the heat)
Place the bowl of chocolate on top of the pot and stir with a spatula until some unmelted chunks are left
Remove the bowl from the heat with a cloth (careful not to burn yourself!)
The residual heat will melt the rest of the the chocolate; this is to avoid overheating the chocolate
4. Melt the butter in a bowl in the microwave in 15-second intervals. Remove it from the microwave and stir; if the butter hasn't fully melted, place it back in the microwave for 10 seconds more.
5. In a large bowl, use an electric mixer to mix together the butter and sugar. Then, add in the eggs and vanilla extract. Once all the eggs are added into the bowl, beat the eggs with the electric mixer for at least 1 minute or more to ensure that the brownie would rise in the oven.
At this point, you can put away the electric mixer.
6. Whisk in the melted chocolate (make sure it's not too hot) into the batter. Add in the sifted flour and cocoa powder.
7. Fold using a spatula (I usually follow a "figure-8" motion). Be sure not to overmix the batter at this point to avoid too much of a cakey texture.
8. Add in the chocolate chunks! Fold it a few more times and the batter is ready to be transferred to the baking tin.
9. Bake for 20 minutes and remove from the oven to check.
You don't want your brownies to be raw in the centre, but you want it fudgy.
Use a toothpick to test - what you're looking for is some damp crumbs, not raw batter.
If it's still raw in the centre, put it back in the oven for 5 more minutes.
Be careful not to overdo it as you'll get a cakey texture if it's cooked for too long!
10. Remove from the oven and allow to cool in the pan for 30 minutes. Lay some kitchen roll on a cooling rack. When the brownie is ready to be removed from the pan, place the brownie on the cooling rack.
The kitchen roll will absorb some of the excess oil from the brownie. Allow to cool further before slicing it and storing it in an airtight container.
I baked these heavenly goodies and stored it for a maximum of 4 days. The longer you store it, the dryer it becomes; so try to consume it within a day or 2! If you're looking to transport your baked goods safely, line each layer with parchment paper in an airtight container - this worked well for me.
Thought to put in more details than a normal recipe to help with any questions along the baking process.
Much love x
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