I baked these classic brownies few weeks back while we were visiting a friend and have been thinking of sharing it here from then on…But sometimes I don’t get the energy or enthusiasm to do the blog writing…So these brownie snaps have been patiently waiting for their turn:)… always giving me a cute smile (looks like they wanted to ask me “why are we still in here?”) while I was scrolling through the photos in my phone. I cannot ignore that beautiful smile for long…so here they are…my favorite brownies…
These CLASSIC BROWNIES are adapted from the book “BAKING From my home to yours” by Dorie Greenspan and I would call these brownies a real classic giving all justice to their name. As Dorie says in her book, these brownies are fudgy but not gooey and they just melts in the mouth. This is how I like the brownies to be. I would prefer these fudgy brownies over the ones which are more cakey in texture. Here she uses a mix of bittersweet and unsweetened chocolates that makes it perfectly chocolaty but has a light feeling. ..I had to somehow convince myself to wait until that cute little bar was cooled enough before cutting a slice…while standing in the midst of that heavenly buttery smell of fresh baked brownies:)
I used cashews instead of walnuts for that nutty bites which is a good alternative. I omitted instant expresso powder which is optional in this recipe.
Ingredients: (Yields 16 brownies)
- Unsalted butter cut in to small pieces 5 tbsp ( 71 gm)
- Bittersweet chocolate coarsely chopped 113 gm
- Unsweetened chocolate coarsely chopped 57gm
- Sugar 3/4 cup (150 gm)
- Eggs large at room temperature 2
- Pure vanilla extract 1 tsp.
- Instant expresso powder 1/2 tsp (optional)
- Salt 1/4 to 1/2 tsp (I used 1/4 tsp)
- All purpose flour 1/3 cup ( 45gm)
- Chopped walnuts/cashews 1 cup (I used 1/2 cup)
- Preheat oven to 160 degree Celsius/325 degree Fahrenheit. Line an 8-inch square baking pan with parchment paper/aluminium foil.
- On medium heat, melt butter and chocolate in a heat proof bowl over a saucepan of simmering water. Stir it occassionally until butter and chocolate are just melted. Switch off flame and remove the bowl from the pan of water. Make sure to heat it only until just melted as butter starts to seperate if chocolate is heated for long time.
- Add sugar to the melted butter-chocolate mixture and mix well using a hand whisk. The mixture may turn grainy which is normal.
- Add eggs one at a time and whisk well. Add pure vanilla extract and whisk once again. If you are adding expresso powder, stir it gently to the batter along with flour and salt; stir only until incorporated.
- Fold in chopped cashews/walnuts using a spatula.
- Pour the batter in to the prepared pan and smooth the top in to an even layer using a spatula.
- Bake the brownies for 30 to 33 minutes, until the top is dull and a toothpick/thin knife inserted in the center comes out clean.
- Let the brownies in the pan cool to room temperature. When they are completely cool, take it out of the pan and cut in to 2 inch squares. This recipe yields 16 brownies.
- If you are using aluminum foil to line the pan, apply melted butter on the foil to avoid brownies sticking in to the foil.
- I used Bakers brand bittersweet and unsweetened chocolate baking bars.
- A good quality chocolate baking bar give best results as compared to the chocolate chips.
- I used 1/2 cup chopped cashews and omitted expresso powder.
- I whisked flour and salt together before adding in to the brownie batter.
- These brownies stay fresh for about 2 days at room temperature. Wrap the brownies tightly in a plastic wrap to avoid getting dried.