Fudge Brownies

Put four eggs in a bowl and mix with cocoa, salt, baking powder, espresso, vanilla at moderate speed for about 1 minute, or until smooth. You can do this while melting the butter (next step)

In a medium size microwave oven or a low calorie skillet melt butter, add sugar and mix. Or just mix butter and sugar, stir and stir until butter melts. Continue to heat (or microwave) until the mixture gets hot (from about 110 ° F to 120 ° F), but do not foam; with stirring it becomes glossy. By heating the mixture to this point, more sugar will melt, which will help create a shiny top shell in brownies.

Add flour and chips and stir until uniform. Again, adding chips creates a shiny top shell.

Bake brownies for about 30 minutes until the center cake tester cleans up or until only a few pieces of wet breadcrumb stick to it. Brownies should feel fixed at the edge, the center seems to be very wet, but it is not cooked. Pull out from the oven and cool it on the shelf and cut it out

Of course, without chocolate, you can not make a chocolate fudge brownie cake. Please use the chef's knife to cut chocolate bars and cubes on the chopping board. The chopped chocolate melts smoothly and evenly without burning. For some recipes, you need to make brownies with cacao powder. Both are a delicious and easy way to make chocolate brownies. Add sugar to melted chocolate and butter. Stir the sugar with a spoon of wood until it is completely mixed with chocolate and butter. If you are short of sugar or want to use a sugar substitute, please do some research first. Perhaps the quantity remains the same, or you may use slightly less or more than your favorite sugar substitute. Like other baked goods, making brownies sometimes requires some experimentation - especially when you use different main ingredients (eg sugar) for replacement.

When searching for the best Brownie recipe, first consider the texture you want to achieve: Do you like chocolate brownies or cake brownies? The best part of making a brownie cake from scratch is that you have all the controls. In many brownie recipes, the ratio of flour to other ingredients is considerably lower than other baked goods. Reduce the amount of flour and make the brownies darker, darker or thicker. If you like brownies with confectionery-like texture, please find brownies with more flour. Some cake like brownies contain milk or buttermilk.

As the name suggests, the cake brownies are somewhat fluffy, cakey interior, bright, moist and ventilated. Blocky brownies are moist, rich, viscous and have a soft texture of candy, but not so compact. Tunny Brownie is rich (like Chunky Brownie), but when you chew it will be more "chewy", that is, it has a resilient texture. The recipe of Ultimate Cakey Brownies contains little butter, sugar and flour. Add a little corn syrup to keep the moisture. Brownie recipes usually do not have a starter like a baking powder, but this formula adds a bit to lighten it. The first step is to hit the butter until it softens, then add sugar and stir until it becomes creamy. This "emulsification" step adds small bubbles to the batter. When brownies are baked these small airbags will expand and give the brownies a cake-like texture.