Fudge Brownie
Votes: 4
Time: 55 min.
Complexity: easily
Complexity: easily
Fudge Brownie - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter
- 50 g unsweetened chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/3 cup premium flour
- 1/8 tsp salt
- 1 cup chopped nuts (optional)
We recommend
Recipes with similar ingredients: semi-sweet chocolate, premium flour, vanilla extract, walnuts, eggs
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a small saucepan, melt the butter and chocolate over very low heat. Stir and remove from heat. Add the sugar, eggs, and vanilla. Mix well. Stir in the flour and salt. Fold in the nuts. Pour the mixture into a greased 20cm square pan.
Bake for about 40 minutes. Let cool before slicing.
Recipe fudge brownies.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
Categories:
recipe / Desserts / Cakes / Brownie / / American cuisine
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