Fudgy brownies:Fudgy brownie recipe

Fudgy brownies

fudgy brownies definitely top the list. After multiple tries, I'm so thrilled (and relieved) to finally be able to say, it is possible to make gooey, rich, dark, fudgy brownies that most importantly, have that wonderful crackly, paper-thin crust, all without eggs .These fudgy chocolate brownies are you chocolate dreams come true. The fudgytexture of these brownies, the flaky layer on top and the rich intense flavor make this recipe a total winner. It is an absolutely no-fuss recipe that is very simple to make.

Over time, these fudgy chocolate brownies have become a favorite among my lovely people on blogger and is probably the most re-created recipe from the blog. who make these fudgy chocolate brownies at home and share images with me. You can also watch the step by step of this recipe on my blog.

Ingredients: -

• 1/2 cup all purpose flour

• 1 cup yogurd

• 1 cup powder sugar

• 1 cup melted dark chocolate

• 1/2 cup melted butter

• 1/4 cup cocoa powder

• 1tsp vanilla essence

• 1tsp baking powder

For topping ingredients: -

• chocolate sauce

• vanilla ice cream

How to make fudgy brownies: -

• in a large mixing bowl add the 1 cup yogurd and add1 cup powdered sugar, 1/2 cup melted butter whisk thoroughly to combine.

• Then add 1/2 Cup all purpose flour, & add dark chocolate, cocoa powder, 1 tsp baking powder, 1 tsp vanilla essence, beat beriefly to combine.

• fold gently to combine into a smooth thick better using the whisk to break up any floor lamps.

• spread the butter into the prepared pan, smoothening the top and making sure it's even all over.

• Bake for 25 to 30 minutes, until you see a crust has formed on top and a toothpick poked in the center comes out with moist crumbs but no wet batter. If you bake it till the toothpick is completely clean, the brownies will be dry and over-baked.

• Allow the brownies to cool completely at room temperature before lifting them out of the pan using the paper overhang and slice into 16 equal pieces, wiping the knife down after every cut to get neat pieces. I actually recommend slicing these on day two if you can wait, because the texture improves. When freshly sliced, the center pieces could feel slightly greasy but I noticed that by day two they looked and tasted perfect.

• Then top it up with vanilla icecream and chocolate sauce.

• reday to serve.

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