Fudgy Brownies
My favourite brownie recipe! Whipping the eggs in a stand mixer creates that glossy, crinkly meringue-like surface on the brownie.
Makes an 8" by 8" square brownie.
Ingredients
Bowl A
Bowl B
Stand Mixer Bowl
Topping
Instructions
-
Preheat oven to 175°C.
Line a 8x8 square pan with parchment paper.
The recipe is scaled for an 8 inch square pan, you can use other shapes/sizes but the depth of brownie and hence baking time will vary. -
Add oil (or butter) and chocolate in a microwavable bowl and microwave in sets of 20 seconds, until chocolate melts.
You can also do this on the stovetop in a saucepan, but I prefer the microwave for convenience. -
In a separate bowl, sift all-purpose flour and cocoa powder. Set aside.
-
In a stand mixer bowl, add sugar, brown sugar, salt, eggs, instant coffee powder. Using the whisk attachment, beat on medium-high speed until the mixture is thick and pale. It will take around 3~5 minutes.
If you don't have a stand mixer, a hand mixer or even manual whisking works. -
Reduce the speed of the stand mixer to low, and add in the oil-chocolate mixture. Mix well to combine.
-
Add in the flour-cocoa powder mixture and mix until just combined (do not over mix).
Use a spatula to mix the flour-cocoa powder mixture in, to ensure that there are no pockets of unmixed flour. -
Pour mixture into lined 8x8 pan.
Optional: Sprinkle top generously with flaky sea salt.
-
Bake for 25 minutes until top is crinkly and glossy.