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Rich Chocolate Cake with Coffee Buttercream Frosting

This Rich Chocolate Cake with Coffee Buttercream Frosting is incredibly chocolatey, moist and perfect for Friday night cravings!

It’s the weekend, after a serious and tiring week, nothing is better than baking therapy which requires no thinking. Whip up this Rich Chocolate Cake with Coffee Buttercream Frosting midnight and unwind yourself with this baking therapy.

This cake is rich, chocolatey, moist and it surprises me every time with how something so easy turns out to be so delicious!

It is the perfect last minute chocolate cake for any occasion or Friday night cravings. I love to cover it up in coffee buttercream frosting, which again is really easy to whip up and will leave you wanting for more. It’s not the fancy Italian buttercream, but the easy American buttercream frosting, which is basically butter, icing sugar, coffee and vanilla essence. Again, requires no brain power and makes for an easy baking therapy.

You can use this recipe to make sheet cakes, cupcakes, and layer cakes. You just cannot go wrong with this Rich Chocolate Cake recipe. Everyone who has a bite of this chocolate cake whenever I make it at home, falls in love with it and definitely asks for the recipe. You won’t be disappointed, this recipe has always been my go-to, no-fail chocolate cake recipe.

How to make ahead and store the Rich Chocolate Cake with Coffee Buttercream Frosting

This Rich Chocolate Cake with Coffee Buttercream Frosting can be made ahead. After the cake is out of the oven, allow them to cool completely. Wrap them up in cling film, put them into zip lock freezer bags and freeze them for up to one month.

Not to forget the cake and the frosting both can be made and stored for up to a month.

To frost the cake, remove the cake from the freezer and allow it to thaw in the fridge along with the plastic wrapping. Once the cake is completely thawed, you can now frost the cake.

Gluten Free Variation

To make this delicious chocolate cake gluten free, simply use an equal amount of gluten free flour instead of regular flour listed in the recipe.

This chocolate cake is everyone’s dream. Make it to fulfil your Friday night cravings! For more such recipes, try making the Best Fudgy Chocolate Brownies!

Rich Chocolate Cake with Coffee Buttercream Frosting

Recipe by Ishana PassiCourse: BakingDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

This Rich Chocolate Cake with Coffee Buttercream Frosting is incredibly chocolatey, moist and perfect for Friday night cravings!

Ingredients

Flour – 220 gm
Castor sugar – 260 gm
Cocoa – 75 gm
Coffee powder – 2 tsp
Baking powder – 2 tsp
Bicarbonate of soda – 1 tsp
2 large eggs
Boiling water from a kettle – 250 ml
Full fat milk – 175 ml at room temp
Vegetable oil -175 ml
Buttercream Frosting
Icing sugar – 320 gm
Salted butter – 170 gm, soft
Instant espresso powder – 2 1/2 tsp dissolved in 15ml boiled water

Directions

Preheat the oven at 180 and grease and line the base and side of your cake tin.
Combine all the dry ingredients in a large bowl. In another bowl, whisk the milk, oil and eggs. Pour the wet ingredients into the dry ingredients and gently combine the two using a spoon or spatula. Mix well until you have a thick and fudgy mixture.
Now beat in the boiling water from a kettle.Make sure you scrape the bottom and mix the batter well. When you have dark, glossy and runny batter, pour it into the tin.
Bake the cake for 30-40 mins until the tester comes out clean.
To make the icing, blend the icing sugar well so there are no lumps. Now add in the butter, and after a few minutes add in the dissolved coffee. Once it is well combined, transfer it to a bowl.m
Once the cake is out of the oven, and cool spread the icing generously over the cake and garnish with coffee powder.

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Strawberry Rolls with Cream Cheese Icing

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Strawberry Rolls with Cream Cheese Icing are delicious sweet rolls with scrumptious strawberry jam and rich cream cheese icing. These Strawberry Rolls with Cream Cheese Icing make for a perfect weekend breakfast or brunch!

These delicious sweet Strawberry Rolls with Cream Cheese Icing are dreamy rolls that are paired perfectly with a hot cup of coffee to make your breakfast scrumptious and sweet!

Can you imagine a cinnamon roll with a strawberry glaze and strawberry jam on the inside when you take a bite? Life cannot get better than this! Oh wait, it does! How can one forget the rich cream cream cheese icing drizzled all over the rolls. The cream cheese icing takes the strawberry rolls to the next level, making it the perfect glaze for these delicious Rolls.

Strawberry Rolls are filled with strawberry reduction and fresh strawberries. Roll them up, cut them and let them rise until doubled in size. Bake them and drizzle the rolls with cream cheese icing while still warm for the most delicious Strawberry Rolls!

Why Strawberry Rolls?

I have been wanting to make these Strawberry Rolls for a very long time now. But as fresh strawberries were not available I thought of making them later when I can get hold of fresh berries. But one day a friend of mine messaged me asking, if I would like to try a few dishes using frozen berries? Trust me the berries she sent were truly out of this world! They were not only as good as fresh berries but even better! Sweet, juicy and not only tasted delicious they even had the smell of fresh juicy berries to them! If you are missing fresh berries just like me, don’t worry! Simply contact them uvberries and fulfil your craving of fresh hand picked berries!

So today was the perfect day to make these rolls. I love cinnamon rolls, but wanted to give them a summery twist. So I decided to make Strawberry Rolls.

Ingredients in Strawberry Rolls with Cream Cheese Icing

The detailed instructions and measured ingredients are in the recipe card below at the bottom of the page.

strawberry-rolls-recipe-spoonful-stories

For the dough you will need

Dry Ingredients – flour, salt and sugar
Wet Ingredients – milk, butter and egg
Yeast – I have used instant yeast, but you can also use dry active yeast. But keep in mind that it needs to be activated.

For the filling you will need

Berries – freshly cut strawberries
Jam – I have used freshly made strawberry jam, to make sure the flavour is carried through.

For the cream cheese icing you will need

Cream Cheese – Make sure the cheese is at room temperature. My favourite brand to use is Philadelphia Cream Cheese but you can also use low fat cream cheese.
Sugar – Best to use powdered sugar as it will assure you a smooth texture instead of a grainy texture.
Butter – We have to use unsalted butter to control the salt content in the recipe.

Tip for making the best rolls

Make sure the milk is not too hot, else it could kill the yeast.
Always check the expiration date of the yeast.
If you do not have a warm place for the dough to rise, Heat your oven to 180 C degrees for 5 minutes then turn it off and place the rolls inside.
Don’t put too much jam inside as it will leak out from the sides.

If you like this recipe and are looking for more breakfast or weekend brunch recipes, try the Nutella Cinnamon French Toast Rolls and the Best Fluffy Pancakes!

Strawberry Rolls with Cream Cheese Icing

Recipe by Ishana PassiCourse: Baking, Breakfast, DessertsDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

Dough
1/2 cup milk
1 egg
1/4 cup butter
1/4 cup granulated sugar
2 cups flour
1/4 tsp salt
Filling
1 cup fresh strawberries
3/4 cup strawberry jam
Cream Cheese Icing
1/2 cup cream cheese
1 tsp vanilla essence
2 tbsp butter
1 cup powdered sugar
Strawberry jam
2 cups strawberry
juice of 1 lemon
1/2 cup powdered sugar

Directions

To activate the yeast, warm the milk in the mircowave for 30 seconds. Add yeast to it, stir it and let it rest for 5 minutes.
In a large bowl mix the flour, egg, sugar, butter and the yeast and milk mixture and knead it into a dough. The dough should be soft and elastic. Place the dough in a large slightly oiled bowl, cover it with plastic wrap and let it rise in a warm place until double in size. About 1-2 hours.
In the mean time make the strawberry jam. For the jam, heat a nonstick pan and add all the jam ingredients in to it. Bring to a boil and let it simmer for about 30 minutes or until of the desired consistency. You can also use ready made jam.
Butter a 10 inch baking dish and preheat the oven at 180 C degrees.
Roll the dough into a rectangle about 18×12 inches and spread the jam all across it. Make sure you dont use too much otherwise it will leak from the sides. Evenly arrange the freshly cut strawberries over this.
Start rolling the dough gently and when you reach the end make sure you pinch the sides together.
Cut the roll into 6 equal rolls and place the rolls in the baking dish and bake until golden brown and cooked.
In the meantime you can make the cream cheese icing. In a large blender add all the ingredients for the icing and blend it together. If the icing is too thick add a little milk until the desired consistency is achieved. You shouldnt need more than 1-2tbsp milk.
Once the rolls are ready, let them cool for 10 minutes then drizzle with cream cheese icing and serve!

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Cinnamon Cake

A Cinnamon Cake that is simple, fast, and delicious! This Cinnamon Cake recipe is light and flavourful and makes for the perfect anytime cake, from breakfast to snack or dessert!

This tea time cake is prepared in a bundt tin for a beautiful presentation and covered in cinnamon and sugar glaze.

I’m so excited to share this tea cake recipe with all of you today! It’s really easy to make but looks like that you’ve put in hours of hard work in the kitchen.

The crust is sweet, crumbly and buttery with a crisp sugar and cinnamon glaze.

I truly love cinnamon….specially the smell of it! It’s one of my favourite smells!

Recently I’m becoming more and more obsessed with easy bakes. Specially easy bakes that are decadent and delicious! Most of my popular recipes are ALWAYS those which are easy to make and can be recreated every time without any flaws.

That’s the reason my Chocolate Chip Banana Bread is the most popular recipe on my website.

I know how it is for all of you, I completely understand, most of the time we need foolproof bakes that can be whipped up easily or even last minute when we have unexpected guests. But at the same time I do like to create challenging recipes too that are more extravagant.

So why is this Cinnamon Cake so special?

Despite the recipe being easy, it is actually one of my most favourite cakes. Even though the cake has no frosting, it still has the sugary cinnamon crust which will make you want more every time you have it. After this cake is baked, pour the sugar cinnamon glaze on top and let the cake soak it all up.

You’ll surely be reminded of having a warm cinnamon donut!

Tips for making the perfect Cinnamon Cake

Make sure the butter is at room temperature. You don’t want the butter to be fridge cold nor melty. Ideally take it out of the fridge 15 minutes before starting the process.
The first process for this tea cake recipe is to beat the butter and sugar together. This process is known as creaming. When you beat the sugar and butter together, eventually the texture of the mixture will change and it’ll be creamy and pale. This is exactly the texture you need. Creaming the butter and sugar together till it reaches a creamy and pale texture will help in achieving a light and fluffy cake.
Next are the eggs! Majority of the time when eggs are added to the batter, the batter turns lumpy and looks curdled. But this is nothing to worry about, it is completely normal.
When it comes to mixing in the dry ingredients, remember to gently fold in the dry ingredients using the cut and fold method. This process is important as it will prevent you from ruining the air incorporated in the batter.
Once the cake is ready, pour the sugar and cinnamon glaze generously all over it and let the cake soak up all the syrup. The cake is best served warm. You can also serve with custard or fresh berries!

If you make this Cinnamon Cake recipe, don’t forget to tag me SpoonfulStoriesbyIshanaPassi

Cinnamon Cake

Recipe by Ishana PassiCourse: Baking, DessertsDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

This tea time cake is prepared in a bundt tin for a beautiful presentation and covered in cinnamon and sugar glaze.

Ingredients

2 cups flour
1 tbsp baking powder
1 1/2 tbsp cinnamon powder
1 1/3 cups granulated brown sugar
2/3 cup butter, softened
1 tsp vanilla essence
3 eggs
2/3 cup milk
Sugar Cinnamon Glaze
1/3 cup granulated sugar
1/3 cup water
4 tbsp unsalted butter
1 tsp vanilla essence
1 tsp cinnamon powder

Directions

Grease and line a bundt pan and preheat the oven to 200 degrees C.
In a large bowl sieve together the flour, baking powder and cinnamon powder and keep aside.
In a separate bowl cream together the butter and sugar until light and fluffy. Add the vanilla essence and one egg at a time. Beat until fully incorporated.
Add the milk and half of the dry ingredients. Gently fold in using a spatula. Now add the remaining of the dry ingredients.
Pour the batter in the prepared pan. Bake for 50-55 minutes at 180 degrees C or until the tester comes out clean.
Once the cake is out of the oven and cooling. In a small sauce pan on medium heat combine all the ingredients for the glaze. Keep stirring over medium heat until sugar is dissolved and the syrup is glaze thickened.
Turn the cake on to a cooling rack. Make small holes using a toothpick and pour the glaze all over the cake.
Slice, serve and enjoy! The cake is best served warm.

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Chocolate Chip Banana Bread

Melty chocolate chips, super moist, loaded with ripe bananas and easy to make. This Chocolate Chip Banana Bread is a real treat for even non banana lovers!

Ripe bananas are the secret to the best, moist chocolate chip banana bread!

Don’t throw the old bananas!

I’m sure when all of you buy bananas at the market, you don’t fully consume them like you planned to do so. Some of you might be having all of the bananas, but let’s be honest, the majority of us are left with ripe bananas sitting on our counters.

This definitely happens with me, and if it happens with you too, don’t worry! No need to throw the bananas away in the trash anymore!

Do not ever throw away your ripe bananas! Trust me, bananas which are ready to be thrown away are the secret for the best and moist banana bread recipe. Ripe bananas make the bread flavourful and amazingly delicious.

You can tell the banana is ripe and mushy by the colour of the peel. The banana peel should be brown or browning significantly. The banana should also feel soft and gooey when you squeeze it with your fingers. This way it will be easy to mash the bananas simply with a fork.

How to make chocolate chip banana bread moist?

Like I have mentioned above, the first important step is to make sure you use ripe bananas. Secondly, when the banana bread is out of the oven, wrap it in cling film or aluminium foil before placing it in the fridge. This helps in retaining the moisture and preventing the bread from drying out.

The best chocolate chips for this recipe

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I have used semi sweet chocolate chips. The banana bread already has a lot of sweetness to it from the sugar and ripe bananas. But feel free to use milk chocolate chips for sweeter bread or dark chocolate chips to cut down the sweetness as per your taste preference. Use ⅓ cup of standard size baking chocolate chips or mini chocolate chips depending on how sweet you want the bread.

Ingredients for chocolate chip banana bread

Ingredients-chocolate-chip-banana-bread-recipe-spoonful-stories

For the perfect and moist healthy chocolate chip banana bread, make sure the eggs, butter, milk and bananas are at room temperature. Take them out of the fridge 30 minutes before. The ingredients needed for this recipe are everyday pantry staples that are needed.

As you have noticed most of the ingredients used in my recipes are the usual pantry staples which are readily available in any kitchen. It is important for me to use ingredients which are available easily in any kitchen because I want to make this process as simple as I can. So while you cook with your loved ones and create memories for life in the kitchen! Food is the best way to celebrate togetherness and connect with our near and dear ones.

This chocolate chip banana bread makes for the perfect snack, breakfast cake or simply a slice of it with your evening coffee. Or if you’re having a fancy tea party try pairing it with the Lemon Drizzle Cake and the Best Fudgy Homemade Brownies!

Please do leave a comment below if you make this banana bread as I would love to know how the bread turned out!

Chocolate Chip Banana Bread

Recipe by Ishana PassiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Melty chocolate chips, super moist, loaded with ripe bananas and easy to make. This Chocolate Chip Banana Bread is a real treat for even non banana lovers!

Ingredients

3 medium, very ripe bananas
2 large eggs
1/4 cup milk
1/2 cup butter
1 tsp vanilla extract
1 tsp baking soda
1 cup brown sugar
1/3 cup semi sweet chocolate chips
2 cups flour

Directions

Preheat the oven to 180 C. Grease and line a loaf tin with parchment paper.
In a large bowl, mash the bananas with a fork until smooth.
In a large bowl, cream the butter and sugar until smooth and fluffy.
Add in the eggs and mix well.
Add the milk and vanilla extract to the mixture and whisk together. Add the mashed bananas and mix together.
Add in the flour and baking soda and gently fold using a spatula until the batter is fully combined. Batter lumps might appear but that is okay. Do not over mix.
Gently fold in the chocolate chips until just combined.
Pour the batter into the loaf tin. Bake for 50-60 minutes until tester comes out clean.
Wrap the cake in cling film or aluminium foil and let it rest. Serve when slightly cooled.

Recipe Video

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Lemon Drizzle Cake

How-to-make-lemon-loaf-cake-recipe-spoonful-stories

Longing for a lemony treat? Then this is the best Lemon Drizzle Cake recipe you can ever come cross. It’s tender, rich, dense and moist crumbs are bursting with a tangy flavour that any lemon lover would crave for!

Ever had the Starbucks Lemon Loaf Cake? I clearly remember the day I tried the lemon loaf cake at Starbucks, it was amazingly delicious! Every time I am at Starbucks I end up ordering a slice of the lemon loaf cake for myself. I have tried attempting to make the same cake numerous times but never really got it right. Finally after many attempts, this tried and tested recipe will give you the perfect Lemon Drizzle Cake, just the way you would get at Starbucks!

This lemon cake recipe makes for a soft, springy and moist cake without it being heavy or dry. Neither is it too buttery, oily or sweet. It makes for the perfect tea cake! Also, the ingredients needed for this lemon cake are surely stocked in your pantry right now.

How to make the Lemon Drizzle Cake?

This cake is easier to make than it even tastes! Firstly, don’t forget to preheat the oven at 180c and grease and line a loaf tin. Cream the butter and sugar until fluffy. Make sure the butter is at room temperature and softened, as it is impossible to cream frozen butter. Don’t over beat the mixture as it could split.

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Add the eggs one at a time along with the lemon zest and beat well. The mixture might curdle, but that is nothing to worry about.

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After the eggs have incorporated well into the sugar and butter mixture, sift in the flour and baking powder into the mixture. Along with the flour, add the 4 tbsp of milk and gently fold in the mixture using a spatula.

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It is important to fold in the mixture gently as folding traps in extra air in the batter and breaks up existing air bubbles into smaller ones. Not only this, it also prevents the batter from causing any deflation.

Once the flour is incorporated well, pour the mixture into the loaf tin and bake for 35-40 minutes or until the skewer comes out clean.

Lemon Glaze

I have drizzled the lemon glaze on top of the loaf cake to enhance the flavour of the cake. But feel free to avoid this step if you like as it is completely optional. Glazing the cake doesn’t only enhance the flavour but also makes it look fancier. For the glaze you require, ½ cup icing sugar 3 tbsp lemon juice. Mix these two ingredients together with a spoon until runny and fully mixed. Once the cake is rested and cool, drizzle the glaze on top. Feel free to decorate the cake with lemon slices or lemon zest!

Tips and Tricks

Make sure the oven is preheated as this will allow the cake to cook evenly.
The milk, eggs and butter should be at room temperature. You can take them out of the fridge 30 minutes before starting with the recipe.
While beating the eggs one at a time, scrape the bottom of the bowl thoroughly to ensure the eggs have incorporated well.
Fold in the flour and milk into mixture. DO NOT OVER MIX. This will deflate the batter.
Add ½ cup sliced almond or 1 tbsp raisins to give the cake a twist.

This Lemon Cake Recipe ensures you a lot of tanginess and a bit of sweetness! But if your craving truck loads of sweetness, try the Best Fluffy Pancakes!

Lemon Drizzle Cake

Recipe by Ishana PassiCourse: Baking, DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

This lemon cake recipe makes for a soft, springy and moist cake without it being heavy or dry. Neither is it too buttery, oily or sweet.

Ingredients

3/4 cup flour
3/4 cup castor sugar
4 tbsp milk
1/2 cup butter, softened
2 large eggs
2 tsp baking powder
zest of 1 lemon

Directions

Preheat the oven at 180c. Grease and line a loaf tin with parchment paper.
Cream the butter and sugar until fluffy. Add the eggs one at a time along with the lemon zest and beat well.
Sift in the flour and baking powder in 2 batches. Add the milk and gently fold using a spatula.
Pour the batter into the tin and bake for 35-40 minutes or until the skewer comes out clean.

Recipe Video

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Chocolate Chip Cookies

Without a doubt, even non cookie lovers will reach for this Chocolate Chip Cookies recipe! The crackly tops, soft edges and the crunch will definitely make you fall in love when you take a bite!

Let me warn you, these require a tall glass of milk with it.

This is the best chocolate chip cookie recipe ever! They that turn out perfect every time you make them. Amazingly delicious, crunchy and chocolatey! Who wouldn’t want them on a dull day when all you want is some comfort food? Nobody can resist the comfort of these cookies!

Crispy, chewy, buttery, sweet and doughy! Everything a chocolate chip cookie should be.

Let’s Talk Chocolate Chip Cookies!

All chocolate chip cookies recipes use the same ingredient; Flour, sugar, butter, eggs, vanilla and milk. It is the ratio of ingredients and other basic modifications that make all the difference.

Soft Chocolate Chip Cookies require a larger amount of brown sugar than white sugar while the cornstarch makes them soft.

Crispy Chocolate Chip Cookies are the opposite of soft chocolate chip cookies. They require more of white sugar than brown sugar along with milk which makes the cookies crispy and crunchy. I feel these make for the best chocolate chip cookies. With a soft centre and crispy edges.

Chewy Chocolate Chip Cookies are similar to soft chocolate chip cookies. They require more brown sugar than white sugar and an extra egg yolk. Not to forget cornstarch which keeps the cookies soft.

Tip on How to Make the Best Chocolate Chip Cookies

Soften Butter – Make sure to use to soften butter which is at room temperature. Softened butter is the secret to chewy and dense centres. You cannot cream cold or melted butter.
Sugar – We use a mixture of white and brown sugar. Cream the butter and sugars together. This will aerate the butter which leads to soft cookies. Use more brown sugar if you want soft cookies, as brown sugar is soft.
Cornstarch – This acts as a thickening agent. This secret agent in your dry ingredients will fluff up your cookies and leave them extra soft. Add it to the flour, baking soda and salt.
Chill the cookie dough – To make the cookies extra thick it is important to chill the cookie dough for at least one hour. This will prevent the cookies from spreading and make them thicker.
Chocolate Chips – Feel free to use extra chocolate chips. When the cookies come out of the oven and are still warm I gently press a few chocolate chips on top. This gives the cookies a melted chocolate centre.
Measure the flour – Always measure the flour correctly. Use a measuring cup specifically for dry ingredients.

For the Dough

The cookie dough is quick and easy to make using everyday pantry staples.

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After kneading the dough it is important to let the dough chill.

For the cookies to be extra thick, chill the cookie dough for at least 1 hour. It is important to chill the cookie dough as this prevents the cookies from spreading and also makes them crispy. The colder the cookie dough, the crisper the cookies will be.

After chilling the cookie dough, the dough will be crumbly but it will come together after kneading for 10 minutes. Roll balls of dough into, approximately 1.5 tablespoons of dough for each ball.

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Bake the dough balls and be ready with a batch of freshly baked cookies! And if your really craving a lot of chocolate try the Best Homemade Fudgy Chocolate Brownies!

Chocolate Chip Cookies

Recipe by Ishana PassiCourse: DessertsDifficulty: Medium

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Total time

hour

minutes

The crackly tops, soft edges and the crunch will definitely make you fall in love when you take a bite!

Ingredients

170 gm Butter softened
150 gm Brown Sugar
50 gm White Sugar
1 Large egg at room temperature
250 gm Flour
1 tsp Baking Soda
2 tsp Vanilla Essence
2 tsp Cornflour
225 gm Dark/ Semi Sweet Chocolate Chips
1/2 tsp Salt

Directions

In a large bowl cream the butter and sugar on medium speed until fully combined and creamy. Beat in the egg and vanilla essence and mix for about 2 minutes.
In a separate bowl, combine flour, cornflour, salt and baking soda. Mix together and add into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick. Combine the chocolate chips on slow speed or use a spatula. Wrap the dough in aluminium foil and chill for at least 1 hour. Chilling the dough is mandatory.
Remove the cookie dough from the refrigerator and allow it to rest for 10 minutes. Preheat the oven at 180 C and line 2 large baking trays with parchment paper or baking mats and set aside.
Bake for 10-15 minutes until slightly golden brown around the edges. The cookies will be extremely soft when you take them out of the oven. Drizzle a few chocolate chips on top, if desired. They will melt on the top.
Leave to cool, they will slightly deflate as they cool down. Store the cookies at room temperature for up to 1 week.

Notes

Mandatory to chill the cookie dough.

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Best Homemade Fudgy Chocolate Brownies

Best-Homemade-Fudgy-brownies-recipe-Spoonful-stories

The Best Homemade Fudgy Chocolate Brownies Recipe! Crackly on the top, crispy on the edges and gooey in the middle. These fudgy chocolate brownies will leave you craving for more!

When you need a sweet chocolate fix, these homemade fudgy chocolate brownies are the perfect choice. These brownies will be over in no time leaving you licking your fingers! For many years, I have been trying various recipes to get the perfect batch of fudgy brownies. I always wanted the brownies to taste exactly the same way they taste in cute dessert cafes. Chocolate oozing out from the centra, burnt crispy sides and a flaky top. But no recipe met my standards.

So during the lockdown, I tried experimenting with my chocolate cake recipe to get the perfect batch of fudgy gooey chocolate brownies. The end result was divine! Ever since then I’ve had this recipe on repeat. Trust me you’ll be wanting to make these ASAP! It’s even better than the boxed brownie mixes that are available.

These homemade, fudgy, gooey brownies are true-PERFECTION!

What ingredients do you need for Homemade Fudgy Chocolate Brownies?

This recipe calls for the regular pantry ingredients. Flour, sugar, cocoa powder, eggs, butter and not to forget CHOCOLATE!

Ingredients-for-Homemade-Fudgy-brownies-Recipe

Make sure to use good quality, unsweetened cocoa powder, sifted to avoid any lumps in the batter. If available, try using a Dutch processed cocoa powder as it is darker and fudgier. Use all purpose flour but you can substitute it with all purpose gluten free flour. I have used salted butter because there is no salt in this recipe, but you can also use unsalted butter. Try using rich dark chocolate, as the recipe already has a lot of sugar. It will balance the bitter and sweet.

What makes brownies fudgy?

To make fudgy, gooey and chewy chocolate brownies make sure the recipe has a high fat to flour ratio. The fat in this recipe is the butter and chocolate. With this high fat to flour ratio you will get the perfect fudgy brownie with a crackling top. To make cakey brownies, add three times as much flour. But for me a good brownie is gooey and fudgy, rather than cakey.

The use of good quality dark chocolate makes all the difference. This is what makes the brownies lethal and extra chocolatey.

There is no need to add any leavening ingredient in the mixture as this is what makes the brownies gooey and fudgy. The eggs used in this recipe act as the leavening ingredient as they incorporate air into the batter, which causes the cake to rise. Thus, if you want to make cakey brownies then add baking powder to the batter.

Toppings for the Homemade Fudgy Brownies

Brownies are delicious by themselves. But taste best with a scoop of vanilla ice cream on the side. If you want to go a little extra then you can add various nuts, oreo biscuits, chocolate sauce, salted caramel sauce or Nutella. To make the brownies extra decadent my personal favourite is to add crumbled pieces of oreo biscuits. Directly sprinkle them on to the batter and make sure to smooth the batter on the top.

Let the brownies cool completely on a before slicing and serving them. Else the brownies will lose their shape and it’ll all be a yummy gooey mess.

Hope you try these super fudgy, gooey brownies and I’m sure this will turn out to be your best brownie recipe!

Best Homemade Fudgy Brownies

Recipe by Ishana PassiCourse: Cakes, DessertDifficulty: Medium

Servings

squares

Prep time

minutes

Cooking time

minutes

Total time

hour

The Best Homemade Fudgy Chocolate Brownies Recipe! Crackly on the top, crispy on the edges and gooey in the middle.

Ingredients

150 gm salted butter
300 gm dark/semi sweet chocolate
3 large eggs
360 gm sugar
1 tsp vanilla extract
5 tbsp cocoa powder
1 cup all purpose flour / gluten free flour

Directions

Preheat the oven at 180 c. Prepare a 8×12 inch baking tray. Grease and then prepare the tray with parchment/butter paper.
Set up a double boiler and melt the butter. Take it off the heat and once slightly cooled add the chocolate. Let the chocolate melt. Add the vanilla essence. Gently mix together well.
Whisk the eggs and sugar together. Until air bubbles appear.
Incorporate the chocolates and butter mixture with the egg mixture.
Sift in the cocoa powder and flour. Gently fold the mixture until mixed well.
Transfer the brownie batter into the prepared tray. Bake for 30-35 minutes on the middle rack. Try shaking the tray, if the middle is still wobbly bake for a few more minutes, until the mixture is soft and firm.
If you test by inserting a toothpick, it will come out with moist crumbs on it.
Allow the brownies to cool completely before slicing. Serve with your choice of topping.

Notes

If you like the brownies firmer, leave them in the fridge for a while.

Pair these lethal chocolate brownies with a Lemon Herb Grilled Chicken Salad to have the perfect Sunday brunch!