Brownies and cookies are two things that most people can't quite seem to agree upon. Some like them gooey, some fudgy, some chewy, and a few (I don't think that we will ever be friends) like them cakey. I think the top two types are fudgy and chewy. This brownie recipe makes the brownies a fudge like texture but I am still searching the perfect chewy brownie. I will definitely post the recipe whenever I do.
No fear, once you have a taste of this you will not be disappointed. In fact, you will feel like breaking out into a cliche bollywood style song and dance sequence. You can definitely leave out the dulce de leche if that suits you. But trust me, it takes this brownie to the next level!
I think everyone is aware of Brownie Rule Number 1 - always underbake and never overbake. This brownie recipe is actually quite forgiving and it is pretty hard to overbake them. Usually a couple of minutes is all it takes to ruin a brownie but this one has never failed me. It is super easy to make and super easy to eat!
These are the ultimate fudgy and gooey brownies. Best brownies ever in my book!
Preheat your oven to 180°C/356°F. Butter the sides and bottom of your baking pan. Line the pan neatly with parchment paper as these brownies are really gooey so you will not be able to remove them from the pan without parchment paper.
Melt the chocolate, butter and coffee powder in a heat proof bowl in the microwave for 1 minute. Stir till it becomes liquid chocolate.
Add in both the brown and white sugar to the chocolate mixture while it is still warm so that the sugars melt.
Slowly beat in one egg at a time so that it is thoroughly mixed well. Then add in the vanilla.
Place the cocoa powder, salt and flour in a bowl. Sieve and keep aside.
Sprinkle the flour mixture on top of the chocolate mixture and fold carefully. Make sure that you do not mix in any air into the mixture at this stage because your brownies will become cake like instead of fudgy.
Pour your brownie batter into the baking dish. Place spoonfuls of the dulce de leche on top of it. Take a toothpick and run it through the batter so that the caramel gets mixed into the brownies. Bake in the oven till your brownies are just done. This will take approximately 40 minutes. Remove from the oven and let the brownies cool completely in the pan. Cut them into small squares. You can store them at room temperature in an air tight container or for longer in the fridge.
Ingredients
Directions
Preheat your oven to 180°C/356°F. Butter the sides and bottom of your baking pan. Line the pan neatly with parchment paper as these brownies are really gooey so you will not be able to remove them from the pan without parchment paper.
Melt the chocolate, butter and coffee powder in a heat proof bowl in the microwave for 1 minute. Stir till it becomes liquid chocolate.
Add in both the brown and white sugar to the chocolate mixture while it is still warm so that the sugars melt.
Slowly beat in one egg at a time so that it is thoroughly mixed well. Then add in the vanilla.
Place the cocoa powder, salt and flour in a bowl. Sieve and keep aside.
Sprinkle the flour mixture on top of the chocolate mixture and fold carefully. Make sure that you do not mix in any air into the mixture at this stage because your brownies will become cake like instead of fudgy.
Pour your brownie batter into the baking dish. Place spoonfuls of the dulce de leche on top of it. Take a toothpick and run it through the batter so that the caramel gets mixed into the brownies. Bake in the oven till your brownies are just done. This will take approximately 40 minutes. Remove from the oven and let the brownies cool completely in the pan. Cut them into small squares. You can store them at room temperature in an air tight container or for longer in the fridge.
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!