Hi lovelies! If you follow me on instagram you might’ve seen the story where I was all about Chocolate Fudge Brownies? My sister made these brownies last time I visited my parents and I stole her recipe lol! I’ve made them twice now, and the second time I forced Hammad to shoot the pictures with me so I could put the final recipe up on my blog! I don’t really care for baking in general but I think it’s fun when I come up with an okay result, and these brownies weren’t just okay. They were DELICIOUS! Hammad was crazy about them and finished the first badge the first day already lol!
HERE IS WHAT YOU WILL NEED;
1 Fazer Dark Chocolate block –
I use the one that’s called “Ögon choklad” in Swedish. It’s the dark chocolate one and it’s really important that we use this to get the “fudgy” taste to it!
120 g Butter
Not the one you use for your bread but the cooking one. HERE is the one I use.
Two different kinds of coffee
The first one can be an instant coffee (this is the one I used) and the second one has to be Nescafe Espresso one! (this is the one I use)
1 1/2 Cup of sugar
1 Teaspoon Vanilla Sugar
This is the one I’m using atm. A bit expensive for such a tiny pack but really gives the right essence. If you’re outside Scandinavia, vanilla extract is a good substitute!
1/2 Cup flour
A pinch of salt
1 Tablespoon of Fazer Cacao
This is the one I’m using!
2 Tablespoons of Oboy Chocolate Powder
Get the eggs ready! – STEP 1
Okay so take a bowl and crack 4 eggs in it. We’re going to call this the “BIG BOWL” so we can keep track. If you don’t understand now, read the rest of the recipe and y’all know how important it is that we know where we got our bowls.
Add on 1 and 1/2 cup of sugar. I shot the size of our “cup” (ahem more like a glass lol) as well, in case you guys are confused. It’s very different what kind of sizes these are, as you can’t possibly own an exact copy of my one, so just pick one and then keep it for baking these brownies in the future. That way you don’t have to adjust the amount of sugar every time. My glass is a wide “low” one.
On to the vanilla sugar! As I mentioned in the ingredients, vanilla extract is a good substitute as well if you’re living outside Scandinavia! We used 1 teaspoon of vanilla sugar so just put that in the bowl and start mixing!
Powders – # Step 2
We take a new bowl and pour some flour in it! I used 1/2 glass of flour (same one as above) and a pinch of salt. Now we can turn on the oven as well! Keep it on a steady 150.
1 tablespoon of the Fazer Cacao and 2 tablespoons of Oboy on top of the flour. Mix mix in the bowl.
Melted Chocolate – Step 3
Take a NEW bowl (I know I know, ALL THESE BOWLS) and break the Fazer chocolate into pieces. Throw it in the microwave and start cutting the 120 gram butter! Now when the chocolate is ready & done, you put the butter into the melted chocolate bowl. Try to “mix” these so there’s no clumps left. In case the butter is getting on your nerves you can put it into a microwave again (for about 10 sec only!!) and hurry up the process!
Coffee Mania – Step 4
On to the coffees; Put 1 teaspoon of Instant coffee in one mug and 1 teaspoon of Espresso Nescafe in another.
Boil water in a kettle and pour the hot water into these mugs. Just fill it up. Remember the coffee types as well as we will be using different amount of each later on!
Mix & mix – Step 4
Now on to the last touch! What you need to do now is pour the melted chocolate/butter into the BIG BOWL! It’s very important you don’t just put the whole thing in at the same time – do it with 10 sec breaks. This way you have a chance to really get in there and mix it well. Again do NOT use an electrical handy mix.
Next we pour in the flour ingredients we mixed into the BIG BOWL! Same rule applies here; with breaks.
In goes 3 teaspoons of the Instant coffee (after you’ve filled the cup it’s basically just the “water essence” of it that we’re mixing).
& 1 teaspoon of Espresso Nescafe.
Get your tray ready and put some oil in it. This is so the cake won’t stick after it’s done in the oven.
Now we pour the goo into the tray nice and steady so it won’t stain the rest of the tray.
Put the tray in the oven and wait approximately 45 mins before you check on it. After 45 mins you put a toothpick in to check if the brownie cake is still raw. If yes, wait some more minutes.
When the brownie cake is ready you just take it out and let it cool down overnight. In the morning you can cut it in small pieces so it looks more like brownies than a cake and VOILA!