The Perfect Fudgy Brownies

Great recipe ❤

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Recipe plzzz

God loves

heres the recipie

1 oz semi sweet chocolate (28g) – 3 oz dark chocolate (60-70% cocoa) (85g) – 10 tbsp unsalted butter (140g) – 3/4 cup sugar (170g) – 2 eggs, room temperature – 1 tsp instant coffee mixed with 1 tbsp hot water – 1/2 cup all purpose flour (65g) – 1/3 cup cocoa powder (best to use Dutch processed) (35g) – 3/4 tsp salt – 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g) Method: – Pre-heat your oven to 335F and line a 9” baking pan – Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don’t overheat this mix – In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture – Pour the chocolate & butter mix into the eggs and sugar and fold in gently – Mix the instant coffee with hot water, and pour in. Gently fold – Sift in flour, cocoa powder and salt, fold in – Lastly, add 2 oz chocolate chips and fold – Pour the batter into the lined pan. Add more chocolate on top if you’d like – Bake for 20-25 min – Let cool, cut & serve!! Notes: – Quality ingredients are key to getting the best brownies! I use @valrhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder – Don’t skip the coffee! It really amplifies the chocolate flavor – Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached

I do not know why no matter what recipe I try, I’m never able to get the gooey texture and beautiful crinkle top. It always turns out cakey – I had measured everything to the last gram but still the same. I use the best possible ingredients (calibaut and dutch cocoa powder, etc) Maybe I should bake it 5 mins less than suggested time? 😢

😊❤

Where is the description?

Servings: 16 brownies in a 9” pan

Ingredients:
– 1 oz semi sweet chocolate (28g)
– 3 oz dark chocolate (60-70% cocoa) (85g)
– 10 tbsp unsalted butter (140g)
– 3/4 cup sugar (170g)
– 2 eggs, room temperature
– 1 tsp instant coffee mixed with 1 tbsp hot water
– 1/2 cup all purpose flour (65g)
– 1/3 cup cocoa powder (best to use Dutch processed) (35g)
– 3/4 tsp salt
– 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g)

Method:
– Pre-heat your oven to 335F and line a 9” baking pan
– Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don’t overheat this mix
– In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture
– Pour the chocolate & butter mix into the eggs and sugar and fold in gently
– Mix the instant coffee with hot water, and pour in. Gently fold
– Sift in flour, cocoa powder and salt, fold in
– Lastly, add 2 oz chocolate chips and fold
– Pour the batter into the lined pan. Add more chocolate on top if you’d like
– Bake for 20-25 min
– Let cool, cut & serve!!

Notes:
– Quality ingredients are key to getting the best brownies! I use @valrhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder
– Don’t skip the coffee! It really amplifies the chocolate flavor
– Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached

No eggs????

Anyways here is a cookie recipe!
😂✋
– 1/2 cup butter melt in the microwave (just put the butter in a bowl and microwave for 30 seconds)

– 1 egg
– ⁠3/4 cup brown sugar
– ⁠1/2 cup white sugar
– ⁠1 splash of vanilla (not a lot, just a little splash)
– ⁠1 & 1/4 cups flour
– ⁠1/2 tablespoons baking powder
– ⁠chocolate chips (a good amount)

Mix the butter, sugar, egg and vanilla in a bowl until it’s all completely smooth

Then mix in the flour, baking powder and chocolate chips until it’s smooth and there’s is no more white flour showing.

Form into ball, make sure to space the balls out.

Bake at 350° for 12-14 minutes!
Enjoy! 🤍🍪

– 1/3 cup cocoa powder (best to use Dutch processed) (35g)
– 3/4 tsp salt
– 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g)

Method:
– Pre-heat your oven to 335F and line a 9” baking pan
– Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don’t overheat this mix
– In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture
– Pour the chocolate & butter mix into the eggs and sugar and fold in gently
– Mix the instant coffee with hot water, and pour in. Gently fold
– Sift in flour, cocoa powder and salt, fold in
– Lastly, add 2 oz chocolate chips and fold
– Pour the batter into the lined pan. Add more chocolate on top if you’d like
– Bake for 20-25 min
– Let cool, cut & serve!!

Hii! mine didn't fully bake I put it in oven for 180C for almost an hour now but it's still kind of in a batter state inside. can you tell me what might have went wrong with mine?😢