Super Fudgy Brownies by @videokuemanis

47 min

8 servings

🥚

2 large eggs

Eggs

🍬

70 g

White sugar

🍬

70 g

Palm sugar

🧂

2.5 ml

Salt

🧈

100 g

Unsalted butter

🧈

20 g

Margarine

🍫

300 g

Dark compound chocolate

☕

2.5 ml

Instant coffee

💧

30 ml

Water

🌾

110 g

Wheat flour

🍫

40 g

Cocoa powder

🍦

10 ml

Vanilla

  1. Preheat

    Preheat the oven to 180°C (356°F).

  2. Whisk
    • egg
    • white sugar
    • palm sugar

    Whisk 2 eggs with 70 g white sugar and 70 g palm sugar until combined.

  3. Melt
    • unsalted butter

    Melt 100 g unsalted butter and 20 g margarine over low heat.

  4. Stir
    • dark compound chocolate

    Remove the saucepan from the heat and stir in 200 g dark compound chocolate until melted.

  5. Dissolve
    • instant espresso coffee
    • hot water

    Dissolve 1/2 tsp instant espresso coffee in 2 tbsp hot water.

  6. Add
    • instant espresso coffee
    • hot water
    • salt

    Add the dissolved coffee, 1/2 tsp salt, and 2 tsp vanilla extract to the egg mixture.

  7. Whisk
    • Eggs
    • White sugar
    • Water

    Whisk the egg mixture until the sugars are mostly dissolved.

  8. Pour
    • dark compound chocolate
    • unsalted butter
    • Eggs

    Pour the melted chocolate mixture into the egg mixture and fold gently until even.

  9. Sift
    • wheat flour
    • cocoa powder

    Sift 110 g wheat flour and 40 g cocoa powder into the batter.

  10. Fold

    Fold the batter gently just until no dry streaks remain.

  11. Fold
    • dark compound chocolate chunks

    Fold in 100 g dark compound chocolate chunks.

  12. Transfer

    Transfer the batter to the baking pan and level the surface.

  13. Bake

    Bake at 180°C (356°F) for 15 minutes.

  14. Reduce

    Reduce the oven temperature to 170°C (338°F) and bake for 12 minutes more.

  15. Cool

    Cool the brownies in the pan until no longer hot before slicing into 16 portions.

  16. Serve

    For a denser texture, chill the cooled brownies before serving.

Super Fudgy Brownies by @videokuemanis

47 min

8 servings

🥚

2 large eggs

Eggs

🍬

70 g

White sugar

🍬

70 g

Palm sugar

🧂

2.5 ml

Salt

🧈

100 g

Unsalted butter

🧈

20 g

Margarine

🍫

300 g

Dark compound chocolate

☕

2.5 ml

Instant coffee

💧

30 ml

Water

🌾

110 g

Wheat flour

🍫

40 g

Cocoa powder

🍦

10 ml

Vanilla

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C (356°F).

  2. Step 2/16

    Whisk 2 eggs with 70 g white sugar and 70 g palm sugar until combined.

    🥚egg
    🍬white sugar
    🍬palm sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/16

    Melt 100 g unsalted butter and 20 g margarine over low heat.

    🧈unsalted butter
    🧈margarine
    🍲saucepan
    🥄rubber spatula

  4. Step 4/16

    Remove the saucepan from the heat and stir in 200 g dark compound chocolate until melted.

    🍫dark compound chocolate
    🍲saucepan
    🥄rubber spatula

  5. Step 5/16

    Dissolve 1/2 tsp instant espresso coffee in 2 tbsp hot water.

    ☕instant espresso coffee
    💧hot water
    🥄measuring spoons

  6. Step 6/16

    Add the dissolved coffee, 1/2 tsp salt, and 2 tsp vanilla extract to the egg mixture.

    ☕instant espresso coffee
    💧hot water
    🧂salt
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  7. Step 7/16

    Whisk the egg mixture until the sugars are mostly dissolved.

    🥣mixing bowl
    🥄whisk

  8. Step 8/16

    Pour the melted chocolate mixture into the egg mixture and fold gently until even.

    🍫dark compound chocolate
    🧈unsalted butter
    🧈margarine
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/16

    Sift 110 g wheat flour and 40 g cocoa powder into the batter.

    🌾wheat flour
    🍫cocoa powder
    🧺fine-mesh sieve
    🥣mixing bowl

  10. Step 10/16

    Fold the batter gently just until no dry streaks remain.

    🥣mixing bowl
    🥄rubber spatula

  11. Step 11/16

    Fold in 100 g dark compound chocolate chunks.

    🍫dark compound chocolate chunks
    🥣mixing bowl
    🥄rubber spatula

  12. Step 12/16

    Transfer the batter to the baking pan and level the surface.

    🍳baking pan
    🥄rubber spatula

  13. Step 13/16

    Bake at 180°C (356°F) for 15 minutes.

    🍳baking pan

  14. Step 14/16

    Reduce the oven temperature to 170°C (338°F) and bake for 12 minutes more.

    🍳baking pan

  15. Step 15/16

    Cool the brownies in the pan until no longer hot before slicing into 16 portions.

    🍳baking pan
    🔪knife

  16. Step 16/16

    For a denser texture, chill the cooled brownies before serving.

    🍳baking pan

Composition

Ingredients

Types

Eggs, Sweeteners, Seasonings, Dairy, Chocolate, Grains

Ingredients

Eggs, White sugar, Palm sugar, Salt, Unsalted butter, Margarine, Dark compound chocolate, Instant coffee, Water, Wheat flour, Cocoa powder, Vanilla

Notes

Salt (about), Dark compound chocolate (melted with the butter and margarine), Instant coffee (pure espresso instant coffee, dissolved in 2 tbsp hot water), Water (hot, to dissolve the instant coffee), Vanilla (forgotten in this batch, but stated as part of the recipe)

Allergens

Egg, Milk, Soy, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

286 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 32.8g, Total fat: 16.8g, Saturated fat: 9.8g, Fiber: 2.1g, Total sugars: 26.5g

Nutritional Information

Minerals

Calcium: 37mg, Iron: 2.1mg, Potassium: 175mg, Sodium: 66mg

Vitamins

Vitamin A: 80mcg RAE, Vitamin D: 0.3mcg, Vitamin B12: 0.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

27 minutes

Overall

47 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, fine-mesh sieve, saucepan, baking pan, measuring spoons, kitchen scale, knife

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Dessert, Afternoon tea, Party, Potluck, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

American, Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Fudgy, Dense, Melty, Chewy, Crisp-edged

Flavors

Chocolatey, Sweet, Buttery, Roasted coffee, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 7 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 3 months (Wrap individual portions tightly,Place wrapped portions in a freezer-safe container,Thaw in the refrigerator or at room temperature)