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.

Chewy Brownie Peanut Butter Chip Cookies

Great! This is the cookies I love. So crispy & yummeee…! Not too chewy I guess. Finally, I got the recipe.

A few minutes later out comes the warm and gooey chocolate chip cookies (2nd batter)

Chewy Brownie Peanut Butter Chip Cookies
2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups peanut butter chips
(changed with choco chips & coarsely chopped pistachios)

- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt
- In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa. Stir in chips and/or peanut butter cups by hand.
- Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.
- Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.
- Cool completely before storing in an airtight container.

Makes about 4 dozen. (Probably)

I fell in love with the pic at the 1st time I saw it. Then I asked the author to send me the recipe (in English version of course!). I didn’t know how many pieces the cookies go to my mouth. They made me drooling.. and foaming at the mouth… everytime I saw them & tasted the smell. Truly, it’s not helping my diet.

1st jar, 1st batter (without cocoa powder addition)

You don’t even wonder the way my hubby enjoy the cookies. Grab the larger container /jar that filled with the fresh cookies… bring it to the bedroom, then move to the livingroom. No need much time to let the jar empty. Gosh… that’s why I can’t count how many cookies I’ve made.

Somebody left this jar for me. Unfortunately they are all gone now. Guess, I should make some more. Thank you Cinara. Thank you so much for the lovely cookies…!

Basic Buttercake

Finally I posts my easy simply recipe… I shared this cake with my neighbours while they were hangin’ out here at my porch last night. Here’s the recipe :

Ingredients :
100 gr butter
175 gr sugar
½ tsp vanilla extract
2 large eggs
200 gr all purpose flour
2 tbsp cocoa powder
1 tsp baking powder
150 ml fresh

Directions :
- Preheat oven to 350 degrees F (180 C). Grease & flour an 8 inch square cake pan175 gr sugar
- Sift flour, cocoa & baking powder. Set aside.
- In a medium bowl, beat butter, sugar and vanilla extract on high speed until smooth & pale
- Add eggs, beat for 5 minutes on high speed until smooth & fluffy.
- Gradualy add sifted flour & milk, stir until well combined. DO NOT overmix.
- Pour into prepared pan. Bake for 30-40 minutes, or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes, then remove from pan and finish cooling on a wire rack. You may also fill and frost as desired. Enjoy!

I prefer serve it with herbal tea than a cup of coffee. How ’bout you??