Anyway, last sunday, when some of you were celebrating christmas, me and my family celebrated my nephew's fifth birthday. It wasn't a big celebration, just a simple dinner with our close family at one of our favorite middle east cuisine restaurants. And since it was a birthday, it wouldn't be complete without any cakes. So my sister asked me to make a chocolate fudge brownies I've made a couple of times before. I found the recipe a couple months ago and since the first time I made it, many people had come to me and say 'please make that cake again!'. So then i made it.
It might not look pretty. After all I'm no pâtissier so pardon me if my food presentation is not good. But hey, at least it tastes super delicious. I just can't stop eating it. Here I'm gonna give you a warning. Don't you ever make it when you're on a diet. It would just ruin everything because a small slice of this brownies wouldn't be enough.
Dark Chocolate Fudge Brownies
(Adapted from The Flourishing Foodie)
1 cup (2 sticks) butter, unsalted
2 1/4 cups white granulated sugar*
4 large eggs
1 1/4 cups Dutch cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1 1/2 cups white unbleached flour
2 cups 60% bittersweet chocolate chips**
* You can just make it on your own with caster sugar and a high speed blender, and maybe the other blenders would work just fine too.
** One for the dough and one for the topping. I used 100 grams of sweet choco chips for the dough (1 cup is about 175 grams) since I couldn't fine the 60% bittersweet one here anywhere, and it worked just fine.
Directions
1. Preheat the oven to 350 F.
2. Line a 9x13" baking pan with tin foil. Fold the tin foil over the edges of the pan, so it will be easier to remove the brownies. *
3. In a saucepan on low-medium heat, melt the butter and sugar until the sugar has melted and the mixture has become translucent. Continue to stir ensuring the sugar does not burn to the bottom of the pan.
4. In a large bowl, beat the eggs, cocoa powder, salt, baking powder, and vanilla with a hand mixer. Don't worry if the mixture becomes hard and pasty, this is normal. Add in the butter/sugar mixture and continue to beat for 2 -3 minutes until there are no lumps of cocoa powder and the mixture resembles a soupy liquid.
5. Add the flour and stir the mixture with a spatula until the flour has combined and there are no more white lumps. Add 1 cup of chocolate chips and stir.
6. Pour the batter into the baking pan and place in the oven on the middle rack. Bake for 30 minutes. If you prefer your brownies more dense and less gooey, bake for 35 - 40 minutes.
7. Remove the brownies from the oven and pour the remaining 1 cup of chocolate chips on top of the brownies. Let the chips melt and then spread them around with a knife. Let the brownies cool for 30 minutes and then serve warm with a glass of soy or regular milk.