I first got hooked on to the idea of trying different kinds of brownies when a friend of mine sent me a link to the brownie project blog. As tech arrested as you'd like to call me, it was also my first introduction to a blog!!!!. No wonder then I was hooked on instantly. The idea struck me as excessively cute that someone had dedicated their kitchen experimenting to trying out different brownies!!!Just good old brownies.... I do remember having tried a few recipes from that blog and soon might I say brownies were a regular project in my oven as well.
Brownies are cake's less fussier cousins. They're easier to whip up, don't demand too much technical knowledge of baking and honestly I've rarely had a batch that has let me down. If there was any, it still tasted brilliant and was probably converted into a super chocolaty dessert or something.
My previously posted recipe for one bowl dark chocolate brownies is still a favourite in my kitchen. Ok.. Correction. I'm making that " is" into a "was". You got to evolve as you move ahead. I say " was" ,because, I found this new recipe for super fudgy brownies. I made them 3 times in a couple of weeks, and then had to make great efforts to resist baking them, only because I ran out of brown sugar. While you can replace the brown sugar with regular white sugar in this recipe, the brown sugar does add a slightly nutty caramel flavour to the brownies, and I wouldn't give that up so easily. But even if you're using all regular sugar, rest assured it won't take away the lovely texture of these brownies.
These are probably the kind of brownies you'd love to dig into anytimeeee. Like anytime. They have a great fudginess to them, no cakiness in them whatsoever!!! And to add to the super Frikkin awesome texture, they are topped with a layer of ganache. Sooooo.., basically.... these are brownies from heaven. Also if like me, if you have a fear of brownies turning out to be crumbly when you slice into them, worry not. These brownies chill in the refrigerator so the ganache can set and this means, they cut perfectly when you take them out of the fridge. Leaving them in the fridge only enhances their texture, so chuck your worries about them turning dry or hard. Also did I mention, the recipe involves no beating butter or using an electric cake beater, a simple whisk will work all the magic for you. Is this the best recipe or what!!!!!!
Going into the oven. Looking gorgeous already!!!!!!!!!!
A generous layer of ganache over the brownies, while they are still in the pan. Off to the fridge to set.
For the brownies