Salted Fudge Brownies

Some time back,I happened to taste the much hyped Ferrero Rocher Brownies from Brownie Cottage.The menu gave me a headache,I mean I wanted a brownie and these guys had so many!I was confused and finally asked for a Ferrero Rocher Brownie.The moment I had the warm brownie in my hand,I took a sniff and couldn't wait to dig in.Fudgy,gooey and with the crunch of the chocolate in between,I was sold.I almost forgot that the Brownie cost a bomb[Rs.115 a piece!]


As I was relishing each bite,I kept telling myself that,THIS is the brownie I've always loved and this is the standard I need to achieve if I need to bake[and eat!] the perfect Brownie.According to me,the perfect Brownie is one where the top is crusty and inside should be gooey[not undercooked!] and the taste of chocolate is highlighted.

I followed this recipe from Tasty Kitchen where they say it is all this and more.I skipped adding salt on top of the Brownie,otherwise,followed the recipe to the T.As always,the hardest part was to wait for the brownies to cool down.Fudgy,gooey and slightly chewy,I got my brownie perfected too!





Salted Fudge Brownies
Recipe from Tasty Kitchen


Ingredients


Butter - 150 gms
Dark Chocolate - 2 oz,finely chopped [roughly 60 gms]
Cocoa Powder - 1/4 cup + 2 tbsp
Sugar - 2 cups[I pulsed the sugar in the mixer]
Eggs - 3
Vanilla extract - 1 1/2 tsp
All purpose flour - 1 cup
Salt - a pinch


Toffee Sauce - 3 tbsp[optional]


Method

Preheat the oven to 175C.

Place two large pieces of foil in a 9-inch square metal cake pan with foil, 

draping the foil over the edges. Spray foil with cooking spray.

Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally.

Remove from the heat. Whisk to combine. Add the cocoa, sugar, eggs, vanilla and flour.

Pour the batter into the prepared pan and smooth the surface with a rubber spatula.
Pour blobs of Toffee sauce[or Dulce de leche!] and swirl with a knife.

Bake for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm.

Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares.

How did we like it - I had set a benchmark to achieve for myself before I baked these Brownies and I am very happy to say that these gave me the much required confidence in baking THE perfect brownie.I am very satisfied with the texture,taste and appearance of the brownies.Keep it refrigerated and warm in the microwave for 30-45 seconds and you will have heaven on your plate!!


The Best Brownie event - Today is the last day to send in your entries for the best brownie event.If you have forgotten to add the link to my post,please do.I will be posting the round-up and choose the winner for the giveaway later this week.

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