The Perfect Brownies with Flaky Top & Chewy Inside!

So what’s your definition of a perfect brownie? To me, a brownie is a brownie that is beautifully wrinkled and flaky on the top, and dense and chewy with little crumbs on the inside! Now, how delicious does that sound?

Did I tell you that I finally acquired enough courage to do a pizza making from scratch demo? Well, I did, when two of my dear friends wanted me to help them with it. I may also do a weekly class for this starting from second week of July. Please pray, wish me luck and shower blessings abundantly; I really need it! :-)

That’s my update and now back to brownies. Everyone has a way of enjoying their brownies – some like it cake-y (definitely not my type, then I might as well make a chocolate cake and eat it), some like it fudgy (which is more gooey on the inside, again not my type) and some like the in-between, just as I defined my perfect brownie. So, if your definition of perfect brownie matches mine, then believe me when I say, this is it! :-)

The key to a perfect brownie is more good quality solid chocolate, bitter or semi-sweet and less of cocoa powder and flour. So this uses solid dark chocolate with at least 45% cocoa and I have adjusted sugar according to our taste. So if you prefer sweeter brownies, use dark chocolate with lesser cocoa content or even a good quality milk chocolate should work. Or if you like it real bitter, like how he likes it, go for a good quality chocolate with higher cocoa content.

And if you are really in the mood to indulge, frost away these beauties! Try some simple salted caramel drizzle or gooey peanut butter frosting or some fine mint butter cream frosting; your level of creativity decides your level of indulgence! :P

Again, baking brownies is typically a no-fuss thing – no fancy ingredients, not too many utensils, not much beating and whisking, and the result is absolutely gorgeous, every time!

So for all brownie lovers out there, presenting - 

Perfect Brownies with Flaky Top & Chewy Inside! 

Recipe adapted and modified from here

YOU NEED: 

Upon readers' request, volume measurement for some ingredients are updated in brackets, but the accuracy will not be 100%. It is always advised to use weight measurement as opposed to volume measurements.

All-purpose flour , 85 grams (about 3/4 cup)

Cocoa powder, 1/3 cup

Dark chocolate, 120 grams (about 1 cup)

Salted butter, about 140-150 grams (about 10 tablespoons)

Granulated sugar, 1 cup 

Eggs, 2 large

Vanilla extract, 2 tsp

HOW TO: 

In a mixing bowl, sift together flour and cocoa powder. Keep aside.

In a double boiler, melt butter, chocolate and sugar, until chocolate is melted completely and is smooth. Sugar may still be slightly grainy.

Preheat oven to 180 degree Celsius.

Line an 8 X 8 inch baking pan with butter paper and grease it.

Once the chocolate mix is cooled, crack open two large eggs into it along with vanilla extract, and using an electric mixer, beat until well incorporated.

To this add the flour and cocoa mix, and again using the electric mixer bring together everything at low speed, by mixing for about 2-3 minutes.

Pour the batter into the prepared baking pan and bake for 35-45 minutes. Mine was ready in 40 minutes, but heat in different ovens may vary, so keep checking from 35 minutes mark onwards. Your brownie is done when a tooth pick inserted comes out with very little moisture or crumb.

Slice and serve with frosting or as it is! 

P.S - A quick tip in case your brownie never had a flaky top. Try sprinkling a little water over the brownie batter, just before you pop it in the oven. When the brownie is done and you slice it, you are going to love it!