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Fudgy, Chewy, Cakey Brownies
Monday, 5 December 2011 | posted by Simply bakes

These brownies were on my to-do list ever since i came across them in My Baking Addiction. According to Jamie, these were the 'BEST brownies she has ever made'. How can i possibly resist them now? :p

I have never been confident of baking brownies ever since my last attempt at them failed miserably. I mean 'how hard can brownies get?' I thought then. But i was wrong. Brownies can be really difficult to perfect. You will have to bake them till a toothpick inserted into it comes out with moist tender crumbs. Once you overbake them, BAM its over. Brownies also come in many different textures. Some prefer their brownies fudgy and dense, some chewy and gooey and others cakey and crumb-y. The fudgy dense ones require more eggs, sugar and melted chocolate while the cakey ones are often made with cocoa powder. But which recipe can be such that brownies can reach a balance of all these different taste and textures?

An extract from The perfect recipe: getting it right everytime by Pam Anderson, i couldn't agree more. 
Of all the recipes in this book, brownies was one of the most difficult.  With so many excellent published recipes out there – complete books have been written on the subject, for heaven’s sake – why all the struggle? There are three different brownie camps – those who like them chewy and gooey, those who prefer them dense and fudgy and a third crowd who like them frosty and cakey.  I gave myself the seemingly impossible task of trying to please everyone. After making a batch of each – chewy, fudgy and cakey – I observed that each brownie style had assets.  Cakey brownies offered structure and crumb but lacked the intense chocolatey hit of the other two styles.  Fudgy brownies packed a lot of chocolate flavor, but their heavy, dense, candylike structure needed a lift. Chewy brownies exhibited an irresistible gooey quality but needed a little crumb definition.  I had my marching orders: to develop an intense, rich, chocolatey brownie, with just enough structure and definition.”
These brownies were fabulous and truly inspiring. They were 3 in 1 brownies, fudgy, chewy and cakey at the same time. The brownies had a a beautiful sheen and slightly cracked top when they came out of the oven which adds yet another kind of texture to it. They were amazing and i wasn't shy to offer them to my sister's volleyball friends:) According to my sister, they really enjoyed the brownies and i don't care if it was just to be polite or not, i am really happy they said that:D

One of my sister's friend commented that the brownies were a tad too soft and i had to agree with her. It was probably because i slightly underbaked them but i would up the flour by 1 tablespoon the next time i make them.:) These brownies are chocolately rich and would definitely please your every needs i guarantee!

2/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking power
2 ounces unsweetened chcolate 
4 ounces bittersweet or semisweet chocolate 
10 tablespoon (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar 
2 teaspoons vanilla extract 
3 large eggs 
optional: 3/4 up toasted walnuts, pecan, macadamia nuts,peanuts

Adjust oven rack to lower-middle position and preheat oven to 325 degrees. 

Whisk flour, salt and baking powder in a small bowl;set aside. Spray an 8 inch baking pan with cooking spray. Fit a sheet of foil in a pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray 

Melt chocolate and butter in a medium bowl over a pan of simmering water. Remove from heat' whisk in sugar and vanilla. Which in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts if using. 

Pour batter into pan;bake until toothpick inserted in center comes out with wet cumbs, 35-45 minutes. 

Cool brownies in an on a wire rack for five minutes. Us handles to pull brownies from pan. Completely cool brownies on rack, at least three hour. Cut into squares and serve. If not serving immediately, do not cut brownies. While brownie can be wrapped in plastic wrap, then foil and refrigerated for up to five days.

Yields 16 brownies.
With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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