Recipes from the Cookie Kitchen. Classic Fudgy Brownies.

I have had this need to feed people since quite a young age.  I could analyze this, go to a therapist, or do yoga.  But I decided just to accept it and make money out of it instead. We have had a year now  of Strange Tales from the Cookie Kitchen and there are more to come. But today I want to share some of the recipes that contributed to me to becoming the Cookie Queen.

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Brownies are of course named for their colour, and they have been around since the late 1890s.  They are really an American speciality.  And as much as we like to complain about a lot of American foods, their home baked goods are fantastic.  I have after all had a business based around them for more than twenty years.   Brownies are divided into two basic categories; cake-like and fudge-like.  You can skip the cake-like, there is only one kind of brownie, and that is a fudgy one.

This recipe is exactly the one that I use for my customers.  If you do what it says you will have perfect brownies.  (It may surprise you the number of people who tell me that their stuff does not turn out like mine.  And when I question them closer it is always because they did not follow the bloody instructions. “Oh I did not have an 8″square pan, so I used a casserole dish instead.”  FFS.

INGREDIENTS.    

100 grammes of unsweetened chocolate MELTED.  (You only need about 90 but have to allow for tasting or something remaining in the bowl, so use 100 to start.). Use the absolute best quality as this is not Rumplelstiltskin, crap chocolate does not turn into gold.)

4 ounces of softened butter (112g).

1 cup of brown sugar (the soft moist kind). If you cannot get it use white, it is not as good.

1tsp vanilla extract

2 eggs at room temperature

2/3 cup of flour (about 85g)

Good pinch of salt (added to the flour)

170 grammes of chopped chocolate.  (I use about 2/3 milk and 1/3 white but whatever … )

Line your 8 inch square brownie pan with greaseproof paper/baking parchment/backpapier – whatever you call it.

METHOD – read this through several times before starting!

Preheat the oven to 350°f or 170°c.

Get everything ready and in front of you.  Always.  it is the only way to work and to avoid making mistakes.

Now then, I melt my chocolate, which I have cut into very small pieces, in a microwave. Yes, I know you are not supposed to.  Melt it slowly and on a LOW wattage.  Open the door every 20 seconds and give it a stir until it is all beautifully liquid.  Make sure the bowl you use is totally clean and dry before putting the chocolate into it and melting it.

Beat the butter and the sugar together with an electric hand mixer, or Kitchen Aid, or with a wooden spoon if you have nothing else.  Add the warmish melted chocolate to it. (Not boiling hot of course, otherwise it will melt the lot!) Add the vanilla.  Beat it all together, but no need to beat it to death.

Add the eggs one at a time, beating well after each one.  Add the flour and salt.  You can fold it in with a spatula, or slowly blend with the machine.  And then add and fold in your chopped chocolate chunks.  Turn the batter into your lined pan, and level the surface.

Put into your PREHEATED oven.  Mine take about 28 minutes to bake but this time could vary with different ovens,  I cook with a fan oven. I would say between 25 and 30 mins max.   You can see if they are done by the way the top will look kind of shiny and dry. Don’t be scared to open the oven and put a toothpick into the middle of them and see if it comes out with crumbs or dripping batter.  Gooey crumbs are ideal.

Take them out.  Let them cool.   I then take them out of the pan, and carefully take the paper off, reline the pan with waxed paper or whatever, and put the brownies back in.  I then keep them there until they have been eaten.  Unless I am selling them, obviously, Then they get packed.

And remember a brownie is not a cake.  Very rich.  Adjust size accordingly.  You know how to tell the difference when looking at recipes?  A fudgy brownie will always have more sugar in it than flour.

CQ

I forgot to take a picture of adding the chocolate chinks, but I think you can imagine it huh?

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16 Comments

Filed under Food & Drink

16 responses to “Recipes from the Cookie Kitchen. Classic Fudgy Brownies.

  1. matty1649

    That’s what I call proper instructions. Plenty of detail and Pictures. I love fudge brownies.

    Liked by 1 person

  2. Jillie

    Absolutely yummy! And who on earth wants a cakey brownie????! Can’t wait to try your recipe.

    Like you, I always cook for people. I cook when I am happy and cook when I am stressed. On moving day, in the midst of the chaos, I was in the kitchen making shortbread as the removal men spirited away the contents of the cupboards (and demolished the shortbread). I even earned a (very small) living from it for a short while too. It’s therapy, but everyone gets to benefit from it!!!

    Liked by 1 person

  3. lady jane grey

    I liked your Rumplelstiltskin comment – hah, how true (and not only for chocolate…).
    I won‘t even consider to make this, since I don‘t have the famous 8inch square baking tin. Plus, I‘m more a fruity person, tart cakes and so. But your brownie looks delish !
    Missing you ! Take care, Val,
    m

    Liked by 1 person

  4. You’re making a lot people very happy (and hungry) with this post, Val.
    Really pleased you’re going to be sharing more recipes on ABR.

    Liked by 1 person

  5. Tara C

    Excellent instructions, I will be making this asap. Those mini Lindt 70% chocolate bars (purchased at Costco) are what I chop up to make my chocolate chip cookies with, because commercial chocolate chips are an abomination, and as you say, garbage in, garbage out. Plus milk chocolate chunks in cookies = too sweet for me.

    Liked by 1 person

    • I have never used commercial chocolate chips. We don’t get them here anyway. As you know I have chopped thousands of kilos of chocolate over the years. You don’t get chocolate chips here anyway. xxx

      Like

  6. I can’t wait to make these brownies for the holiday season, your brownie recipe is amazing. I’ve always enjoyed cooking for people as well. I’m not a baker, but brownies is what I make during the holidays as a sweet treat for visitors. Thank you for sharing the recipe and detailed instructions Val. Agreed with the quality ingredients.

    Liked by 1 person

  7. I don’t bake, but greatly enjoyed the sensory feast in the pictures!

    Liked by 1 person

  8. Hamamelis

    I had a laugh reading your instructions, wisely anticipating the stubborn aspects of many cooks (me included)! I hope you will post a vegan one for the healthnut. Too busy to post often but always enjoying!

    Liked by 1 person

  9. crikey

    Having now eaten some of these truly magnificent brownies, I might have to break my no-baking habits and try to make some more.

    Like

  10. Ingeborg

    These look very good. Do you use unsalted butter or are you just used to much salt and thus have to add extra?Our ordinary butter here has about as much salt as the one found in Brittany, demi-salé I think they call it? Unsalted butter tend to be less fresh here, since less in demand.

    I may just experiment with substituting the eggs and butter, to get something allergy friendly. It might work since there’s not a lot of eggs.

    Liked by 1 person

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