Recently I’ve been really into cooking and baking because I just purchased a toaster oven. Which is basically an electric oven but small enough to fit into my cramped dorm room. I made a fudge brownie and everyone trying it gave great compliments about it. So I am going to share how I made it!
The recipe was from “The Hungry Student Cookbook” by Charlotte Pike. I think she’s amazing, she has 3 book series of The Hungry Student and these books suite me well. Even if you’re not a hungry student, this is still amazing because these are really easy yummy quick recipes.
- Whisk (fork also works well)
- Scale or Measurement Cup
- Mixing Bowl
- Microwave proof bowl
- Cake Tin (covered with butter or baking paper) (any size, preferably 20 cm square tin)
- 100g Dark Chocolate (preferably 70% cocoa solids)
- 120g (1/2 cup) Butter
- 150g (1/2 + 1/3 cup) Dark Brown Sugar
- 150g (1 1/2 cup) Caster Sugar
- 1 tsp Vanilla Extract
- 2 Large Eggs, Beaten
- 150g (1 1/4 cup) Plain Flour
- Pinch of Salt
- 100g Chocolate Chunks
- Preheat the oven to 170°c and prepare your cake tin.
- Melt your Dark Chocolate and Butter together in the microwave with a microwave proof bowl. Check every 1-2 minutes to prevent burning. When melted, mix evenly and let it cool down for ±10 minutes.
- Stir the Dark Brown Sugar and Caster Sugar together in the mixing bowl. I sifted the sugar so it would be nice and even when mixing with the remaining ingredients.
- Add Vanilla Extract and Beaten Eggs into the mixing bowl, and give it a nice stir with your spatula.
- Pour in your cooled down melted chocolate and butter into the mixing bowl, and stir to combine well.
- Sift the Flour and salt into the mixing bowl. Gently stir it all together, and then add in your Chocolate Chunks while giving it a nice last stir.
- Pour mixture into cake tin and bake for 20-25 minutes. Or, test it out by sticking a toothpick/fork and it comes out clean.
- Let it cool down before you cut.
This fudge brownies are amazing! As you see I wrote the alternatives of scales into measurement cups because I don’t have a scale. I’m just a student, I use cups which are cheaper to measure my ingredients. I had absolute fun making this, and I hope you do too.