Brownies are a quite popular bake I’d say. Rich, sweet, and often very chocolaty. BUT they have to have a very specific consistency to be really perfect. You know what I mean – fudgy! The German language does not have a proper word for this I think… ;) We would probably describe it as moist and juicy… but that might bring up other pictures in someone’s head, right? ;P Anyway – these delicious Fudgy Biscuits Brownies are perfect. No matter how you describe them. Just take a look at the pictures and no more words are needed.
Like many others, I really like brownies too. Unfortunately, they are normally a bit too sweet for me and often loaded with sugar. Well… these brownies here are no different. I am afraid you need all that fat and that sugar for the perfect fudgy texture. You could reduce the amount of sugar in the recipe, but the chances are high that you will not get the fudgy texture. Nor the crackling crust good brownies are also known for. This will just not happen if you play with the ratio of the ingredients. Sorry ;P
For these brownies here the thin and brittle crust is not that important, to be honest. The cookies cover most of the surface anyway. Those cookies actually create a really nice crunchy crust on top. Some might say that’s even better than a regular brownie crust… :P
Don’t get me wrong – even though I prefer sugar-reduced or sugar-free recipes personally, that does not mean these brownies are not perfect. They are. You just have to keep that in mind… and maybe eat only one piece instead of all nine in one sitting. Share the rest with friends and family. That’s something you should always do with sweet stuff ;)
The recipe today is once again a recipe for the »Bake Together – The Baking Surprise« with my dear blogger friend Andrea from Zimtkeks & Apfeltarte. https://zimtkeksundapfeltarte.com Once a month we pick a baking topic and each of is creating a recipe – when done we surprise each other with the results. That might explain the »Baking Surprise« ;P Anyway.
If you’ve been here on the blog already you might have seen other brownie recipes already – there are a few ;P Somewhat classic brownies, like these, but also other sweet stuff made with brownies. If you have leftover brownies (I know… it’s unlikely but let’s pretend there are…) you could totally make Brownie Bombs. A very popular sweet treat at every party ;)
To get to the recipes you just have to click or tap (if you are on a mobile) to get to the corresponding recipe. The brownie bombs are definitely worth trying.
INGREDIENTS / ZUTATEN
(9 brownies)
1/2 cup (120g) butter
1.4 oz. (40g) cocoa powder
2.5 oz. (70g) semi-sweet chocolate, chopped
3 large eggs, at room temperature
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
1/3 cup (80ml) vegetable oil
1 tsp. vanilla extract
2.6 oz. (75g) all-purpose flour
1 tsp. instant espresso powder
1/4 tsp. ground cardamom
1/4 tsp. salt
2.5 oz. (70g) semi-sweet chocolate, chopped
5-7 cookies for decoration
some flaky sea salt
(9 Brownies)
120g Butter
40g Kakaopulver
70g Zartbitterschokolade, gehackt
3 Eier (L), Zimmertemperatur
150g Zucker
100g brauner Zucker
80ml Pflanzenöl (z.B. Rapsöl)
1 TL Vanille Extrakt
75g Mehl (Type 405)
1 TL Instant Espresso Pulver
1/4 TL Kardamom
1/4 TL Salz
70g Zartbitterschokolade, gehackt
5-7 Kekse für die Dekoration
einige Meersalzflocken
DIRECTIONS / ZUBEREITUNG
1. Add the butter to a small saucepan and melt. Let cook over medium-high heat for several minutes until the butter smells nutty, and you can see brown spots on the bottom of the saucepan. Remove from the heat, let cool down for 2-3 minutes, then add the cocoa powder and chopped chocolate and mix to combine until the chocolate has melted completely. Set aside and let cool down a bit further.
2. Preheat the oven to 325°F (160°C). Line a square 8×8 inches (20x20cm) baking pan with baking parchment and set aside. Chop the second batch of chocolate and set aside.
3. In a large bowl mix the eggs with both sugars for about 3-4 minutes on high until very light and fluffy. Add the oil, vanilla extract, and cooled chocolate sauce – mix until well combined. Mix the flour with instant espresso powder, ground cardamom, and salt and add to the bowl. Mix only shortly until just combined. Add the chopped chocolate and fold in.
4. Pour the batter into the prepared pan and spread evenly. Place the cookies on top of the batter and sprinkle with some flaky sea salt. Bake the brownies for about 45-48 minutes. Take out of the oven and let cool down completely. Cut into 9 squares before serving.
1. Die Butter in einen kleinen Topf geben und auf dem Herd schmelzen. Einige Minuten bei mittlerer Hitze köcheln lassen, bis die Butter nussig riecht und am Boden des Topfes braune Flecken zu sehen sind. Vom Herd nehmen, etwa 2-3 Minuten abkühlen lassen, dann das Kakaopulver und die gehackte Schokolade dazugeben und verrühren, bis die Schokolade vollständig geschmolzen ist. Zur Seite stellen und noch etwas weiter abkühlen lassen.
2. Den Ofen auf 160°C (325°F) Ober-/Unterhitze vorheizen. Eine quadratische Backform (20x20cm) mit Backpapier auslegen und zur Seite stellen.
3. Die Eier mit beiden Zuckersorten in einer großen Schüssel etwa 3-4 Minuten auf höchster Stufe hell und luftig aufschlagen. Öl, Vanille Extrakt und die abgekühlte Schokoladensauce dazugeben und gut unterrühren. Das Mehl mit Instant Espresso Pulver, Kardamom und Salz vermischen und in die Schüssel dazugeben. Alles nur kurz verrühren. Die gehackte Schokolade dazugeben und unterheben.
4. Den Teig in die vorbereitete Form gießen und gleichmäßig verteilen. Die Kekse auf den Teig legen und mit etwas Meersalz bestreuen. Die Brownies für etwa 45-48 Minuten backen. Aus dem Ofen holen und vollständig abkühlen lassen. Vor dem Servieren in neun Quadrate schneiden.
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Here is a version of the recipe you can print easily.
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Fudgy Biscuits Brownies
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 9 1x
- Category: Brownies
- Cuisine: United States
- Diet: Vegetarian
Description
These brownies have it all – a crunchy top thanks to the cookies and underneath… absolutely scrumptious and fudgy brownies. So good!
Ingredients
1/2 cup (120g) butter
1.4 oz. (40g) cocoa powder
2.5 oz. (70g) semi-sweet chocolate, chopped
3 large eggs, at room temperature
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
1/3 cup (80ml) vegetable oil
1 tsp. vanilla extract
2.6 oz. (75g) all-purpose flour
1 tsp. instant espresso powder
1/4 tsp. ground cardamom
1/4 tsp. salt
2.5 oz. (70g) semi-sweet chocolate, chopped
5-7 cookies for decoration
some flaky sea salt
Instructions
1. Add the butter to a small saucepan and melt. Let cook over medium-high heat for several minutes until the butter smells nutty, and you can see brown spots on the bottom of the saucepan. Remove from the heat, let cool down for 2-3 minutes, then add the cocoa powder and chopped chocolate and mix to combine until the chocolate has melted completely. Set aside and let cool down a bit further.
2. Preheat the oven to 325°F (160°C). Line a square 8×8 inches (20x20cm) baking pan with baking parchment and set aside. Chop the second batch of chocolate and set aside.
3. In a large bowl mix the eggs with both sugars for about 3-4 minutes on high until very light and fluffy. Add the oil, vanilla extract, and cooled chocolate sauce – mix until well combined. Mix the flour with instant espresso powder, ground cardamom, and salt and add to the bowl. Mix only shortly until just combined. Add the chopped chocolate and fold in.
4. Pour the batter into the prepared pan and spread evenly. Place the cookies on top of the batter and sprinkle with some flaky sea salt. Bake the brownies for about 45-48 minutes. Take out of the oven and let cool down completely. Cut into 9 squares before serving.
Notes
Inspired by Delicious Magazine.
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