How to make Fudgy Brownie by Danish Iftikhar
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Recipe of fudgy brownie by Danish Iftikhar
Melted butter 170 grams
flour 90 grams
coco powder 25 grams
salt 1/2 tsp
granulated sugar 200 grams
vanilla essence 1 tsp
eggs 2
melted chocolate 112 grams
chocolate chunks 112 grams
For chocolate ganache recipe please click the link below:
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Fudgy Nutella Brownie Recipe | ब्राउनी रेसिपी | Om Sai Cooking Class | Seema Gaware Patil
Fudgy Nutella Brownie Recipe | ब्राउनी रेसिपी | Om Sai Cooking Class | Seema Gaware Patil
These brownies have the amazing over-the-top-fudge factor. They are super crispy from the top and moist and perfectly fudgy from the inside, exactly the way you’d want your brownies to be. These brownies are filled with texture and are so rich in taste and flavour that you won’t feel like stop devouring these.
Just follow the steps as shown in the video and in no time you will be having world’s best Nutella fudgy brownie on your table.
FUDGY NUTELLA BROWNIE
DARK CHOCOLATE 150 GM
BUTTER 115 GM ½ C
CASTER SUGAR 180 GM 1 C
COCO POWDER 2 TBSP
VANILLA 1 TSP
CURD 180 GM ¾ C
MAIDA 100 GM ¾ C
SALT
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Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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The World’s Best Brownies
The World’s Best Brownies
2 1/2 sticks butter, room temperature
8 oz. semi sweet baking chocolate bar
3/4 cup unsweetened cocoa powder
1 Tablespoon espresso powder
2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
2 teaspoons salt
6 eggs
1 cup all-purpose flour
Preheat oven to 350°. Spray a dark metal 9 x 13” pan with nonstick spray.
Combine the chopped chocolate bar, 1/4 cup of the cocoa powder, and the espresso powder. Set aside.
Melt the butter, approximately 30 seconds, in the microwave. Immediately pour the hot melted butter over the chocolate bars, cocoa powder, and espresso powder. Cover this so the hot butter will melt the chocolate. Wait about two minutes, then stir until the chocolate bar is completely melted and smooth.
In a mixing bowl, combine the sugar, brown sugar, vanilla, salt, and eggs. Beat on medium to high for 10 minutes.
While the mixer continues to run, slowly pour in the slightly cooled butter/chocolate bar/espresso mixture. Beat until just incorporated and smooth. 
In a medium bowl, sift together the flour and the remaining 1/2 cup of cocoa powder. Add to the mixing bowl and beat on low until the flour/cocoa is incorporated. Do not over mix! 
Pour the batter into the prepared 9 x 13“ pan. Smooth top. Bake for 20 minutes. After 20 minutes, remove the pan from the oven and drop it on your countertop three times. Return it to the oven and bake for an additional 15 to 20 minutes until the center is almost set. The center may seem to be a little under baked but it will set up as the brownies cool. Place the brownies on a cooling rack to cool completely.
Brownies may be eaten plain or topped with the “Perfect Chocolate Buttercream Frosting.” The frosting recipe is posted as a separate recipe.


Bakery Style Chocolate Brownie Recipe | Best Soft & Moist Chocolate Brownie Recipe With/Without Oven
Learn how to make mouth melting bakery style soft and moist chocolate brownie recipe that is so yummy and delicious brownie recipe.
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The best flaky and fudgy brownies / Brownies recipe / Fudgy brownies recipe / Magic out of hands
The best flaky and fudgy brownie recipe / Brownie recipe / Easy brownie recipe
Ingredients
Unsalted butter- 120 grams
Semi sweet chocolate chips - 180 grams
Eggs - 3
Granulated sugar- 1/2 cup (100g)
Brown sugar - 1/4 cup (25g)
Vanilla - 1 teaspoon
Salt - 1/4 teaspoon
All purpose flour - 1/2 cup (60g)
Cocoa powder - 1/4 cup (25g)
Baking pan - 8* 8
Baking time - 25 to 30 minutes on a preheated oven at 160•c
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