There are so many recipes of brownies and every family has its own favourite. When it comes to make this treat, you cannot avoid the question: are you cakey, chewy, or fudgy?
From this recipe I am posting today, we are definitely cakey. If you love this type of brownies, go for it, it's easy to make. There is no need to melt chocolate before adding it to the batter, you also might add pinch of baking or soda powder to lift the brownies up; thus creating lighter cakey texture. If you add some coffee, it's another bonus; enhancing complexity and mystery to the flavour!
If you like brownies with that shiny and crackly crust on top: simply increase the amount of caster sugar and when adding eggs into creamed butter/sugar mixture, keep beating for longer than usual so that meringue layer be formed on top of your brownies.
In fact you can use this cake as a rich chocolate sponge cake. Refrigerate it for few hours so it will be easy to slice, then use any chocolate frosting to sandwich the slices. Cover the whole cake with more frosting and here you have: a delicious chocolatey cake for any happy occasion.
The tips for cakey brownies are as you might have noticed in the recipe below is :
-Cutting all the brown sugar and add more flour. This will reduce the moistness found in fudgy and chewy brownies.
-Add 1 or 2 extra eggs.
-Add some baking or soda baker to lift it up.
-Bake 5 or 10 minutes longer.
-Don't melt chocolate or butter when added to the batter
What you need for this recipe:
1 Rectangular tin used : 30 x 22 x 3.5 cm
Length: 30 cm
Width: 22 cm
Height: 3.5 cm
-250 gr soft butter