Fudgy or Super Fudgy Brownie..??

People loved to publish their recipes ’bout this Fudge (or Super Fudge) Brownies. No equipment to scale how fudge they are… I read their recipes are similar with others. If I could say, the texture is moist. Are the ’super fudge brownies’ have ’super moist’ texture? Close to lump or liquid maybe? Overall, some might say “The cake is not well-baked!” (thoiiink… *lol)

Doesn’t matter how they categorized their brownies Fudge or Super Fudge, Moist or Super Moist… all I know is: Chocoholics will find each bite of these sweets just heavenly. The rich chocolate flavor is enhanced by the melted chocolate chips. And you can also add chopped walnuts if you prefer them.

Here is my original recipe:
115 grams butter,
150 grams semi-sweet (or bittersweet) chocolate,
50 grams unsweetened chocolate,
3 tbsp cocoa powder,
3 large eggs,
225 grams (1 cup) sugar,
1 tsp vanilla extract,
1/2 tsp salt,
110 grams (1 cup) all purpose flour,
chocolate chips (optional),
coarsely chopped nuts (optional).

How To:

1. Preheat oven to 350 F (160 C) and place rack in middle of oven.
2. Butter and flour an 8×8x1 inch baking pan.
3. Melt chocolate with butter, stirring, until mixture is smooth.
4. Let cool until lukewarm.
5. Stir in sugar, cocoa powder, vanilla extract and eggs, one at a time, stirring well after each addition.
6. Stir in salt and flour, stirring until the mixture is just combined.
7. Stir in chocolate chips and walnuts.
8. Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
9. Let cool completely and cut into 16 bars.

The result is not satisfying me. I want it comes out like this…

or this…

They’re both are so moist, fudgy, crackey, chocolatey, & dense. My family complained that my brownies were too fudgy. (ehmm, I don’t think so. That’s why I want the final result more like them both). They love the brownies more cake like. I bet there not too fudgy that they won’t have another one.

Last 2 pics taken from: Flickr. Click each pic to show the source.

Spiegeleikuchen

Ingredients :
Cake
200 gr castor sugar
200 gr butter
200 gr all purpose flour
4 large eggs
1 tsp vanilla extract
1 tbsp roombutter

Custard Layer
3 tbsp custard powder
5 tbsp sugar
500 ml milk
500 gr sour cream (I swap this with cheese spread)

Circle Shaped
1 can apricote *jumbo size (I swap it with peaches/pfirsiche)
1 pack / 1 tbsp gelatin powder
1 pack / 1 tbsp jelly powder
100 gr sugar
600 ml water

Spring Rolls (Lumpia)

It’s too general recipe. Coz’ anyone could make it. This one was very simple version of spring rolls I made. Check this out!!

Ingredients :
250 gr matchstick shredded young bamboo, cooked (or you can change with bean sprouts)
3 matchstick shredded carrots
3 garlic cloves, minced
400 gr fresh shrimp, coarsely chopped (or you can change with chicken fillet or ground beef)
3 tbsp oyster sauce
1 tsp seasoning (royco, masako, etc)
2 tbsp butter / margarine
2 packs pastry (big size)
1 tbsp cornstarch + 2 tbsp water
sugar, salt, & pepper (ocassionaly)
cooking oil

Direction :
- panaskan mentega hingga leleh, tumis bawang putih hingga harum
- masukkan udang, tumis hingga berubah warna
- masukkan rebung & tauge, aduk hingga wortel layu
- tambahkan gula, garam, lada & saus tiram, aduk sampe bumbu tercampur rata & matang. Sisihkan
- Siapkan kulit lumpia, isi dengan 2 sendok makan tumisan. Lipat / gulung & rekatkan dengan maizena.
- Goreng hingga kuning keemasan, tiriskan.
- Sajikan hangat bersama daun bawang, cabe rawit & sambal botol atau sambal tauco