MOIST CLASSIC FUDGE BROWNIE

Who hates brownie? 

Punch me in the face if I see any hands rise up. Yes, everyone LOVES this delightful, chocolatey cake. Having tasted so many brownies in town, I haven’t found anything that is similar to my mum’s classic brownie I used to eat in my childhood. Its moist texture and classic taste has always been a secret to discover. It’s a classic recipe, she said. Though it takes longer time and slightly different technique than the usual brownie, it’s really worth the try!

So what makes it different than any other brownie recipe? The answer lies in the ingredients and technique. If most brownie recipe uses milk, this one uses yoghurt. Why yoghurt? Turns out that yoghurt takes part in making moist brownie rather than milk. Another different ingredient is unsalted butter to replace vegetable oil in most recipes. The fat contained in butter helps softening the batter and builds a cake-like fluffy texture of the brownie.

Enough with the theory. I’m not a baking expert myself, so I’ll just move on to the making of this yummy brownie.   I tried making it today, and the result is just as perfect as expected! How crazy is that. The brownie tastes very chocolatey, not too sweet (the way I like it), aaaaaaaand moist as planned.

Never have I been so happy before (yeah, since most of my baking experiment always turns out to be disastrous), so I decided to share the recipe in this blog. Enjoy! :)

For this recipe, you’ll need :

• 100 grams of Cake Flour or All-Purpose Flour
• 3 ½   tablespoons of fine quality cocoa powder
• 60 grams of unsalted butter
• 150 grams of granulated or caster sugar
• ½ teaspoons of salt
• 1 ½ teaspoons of baking powder
•  2 whole eggs
• 125 cc of  low-fat plain or vanilla yoghurt
• 1 teaspoon of vanilla extract
• Chocolate sprinkles (optional)
• 20x20 cm mould.
• Electric mixer
• Preheated oven : 150 degree  C.

As I wrote before, there is a slightly different technique of making this brownie, right? Yep, it lies in the method. Unlike most brownie that uses a simple method (only a single manual whisk required) to mix all the dry and wet ingredients (vegetable oil and egg altogether) with a simple and quick stir, here we use a classic, time and energy-consuming method but worth the result.

Now, first thing you wanna do is beat the butter and sugar until smooth and fluffy using the mixer (takes for like half an hour). Then, add the eggs (one at a time), yoghurt, and vanilla extract until all is incorporated. Turn off the mixer. Add in the dry ingredients- the brownie mix (flour, cocoa powder, baking powder, and salt). Stir the batter gently using rubber spatula until all is incorporated and less lumpy. 

Do not mix too hard unless you want a hard, rock-like brownie. When you’re done, pour the batter onto the butter-coated mould, add the chocolate sprinkles on the top, and put it in the preheated oven. Place it the center rack, and bake for approximately 45 minutes. When the time has elapsed, insert a tooth pick to see if it’s done. If not, bake for another 10 minutes. Wait for it to cool, and serve.

Bon appétit! ^,^