Cakey brownie
Cakey brownie. This cakey brownie recipe is the one that I've eaten my whole life. I find its light crumby texture perfect and I don't mind that it demands an accompanying glass of cool milk. My cakey brownies don't have a caramel or chocolate sauce drizzle, don't have any surprise flavors or bonus ingredients, and don't try to be a unique dessert.
Ingredients
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It’s 2 of eggs
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You need 1/2 cup of flour
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You need 1/2 cup of melted butter
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It’s 1/2 cup of melted chocolate
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Prepare Pinch of salt
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You need 1 cup of caster sugar
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It’s Few drops of of vanilla essence
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Prepare 1 tsp of baking powder
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Prepare 1/2 cup of Melted chocolate
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It’s 1/3 cup of Coco powder (optional)mere pas available nahi tha Tau I skip
Steps
- Preheat oven at 180°for 20 minutes.
- Grease the pan with oil and flour and keep aside.
- Beat eggs until they are fluffy then add sugar.
- Keep beating add vanilla essence,melted butter and keep beating.
- Sift all the dry ingredients (flour, Bakingpowder,salt)add them to the wet mixture and fold (do not use beater now)add melted chocolate.
- Pour the mixture into baking tray and bake at 150 ° for 20 -25 minutes.. don't over bake let them remain soft.
- Cool for 5 mins then cut and serve as you like.
Here are some rules to a fudgy or a cakey brownie. Chewy brownies are the classics you know and love, and fall somewhere between their fudgy and cakey counterparts. True to their name, these squares have a deep chocolate flavor and are well-structured and chewy around the edge with a tender, moist, and slightly gooey center (although not quite as dense as a fudge brownie). Brownie texture is all about the ratio between flour and fat (chocolate and butter). For example, a fudgy brownie has more chocolate and butter and less flour than a cakey brownie.
