fudgy & cakey brownies

i decided to make a batch of yummo brownies for my little sister's school fete! i remembered back in my primary school days, my sister & i would always wish our mum could make something to bring to the school fete .. but it never came true! so now im made these brownies, my little sister can feel special and proud =D

not only were these crowd pleasers at the fete, but at home too!! my aunty couldnt stop eating them! they are one fantastic recipe!!!! give it a go! ive never eatten brownies, i thought it was actually delicioussssssss~ its one of those fudgy AND cakey brownies *thumbs up*

i was doing some research .. and came to the conclusion that 'the baked brownie' had so many reviews - so i thought id give it a shot! perfection!

The Baked Brownie adapted from Baked: New Frontiers in Baking LVL☆☆

Ingredients:

• 1 1/4 c all-purpose flour
• 1 tsp salt
• 2 T dark unsweetened cocoa powder
• *3 oz 60% cacao chocolate, chopped coarsely (seriously if u want all these! u can jus use 1!)
• 6 oz 70 % cacao chocolate, chopped coarsely
• 2 oz 85% cacao chocolate, chopped coarsely
• 1 c unsalted butter, cut into 1 inch pieces
• 1 tsp instant espresso powder
• 1 1/2 c granulated sugar
• 1/2 c packed light brown sugar
• 5 large room temperature eggs
• 2 tsp pure vanilla extract

Method:

• Butter or spray a 9X13 inch glass baking dish or light-colored metal baking pan, set aside.
• Fill a medium-sized saucepan halfway and bring to a simmer over moderate heat.
• In a large, heatproof bowl, combine chocolate, espresso powder, and butter, stirring occasionally.
• Whisk flour, cocoa powder, and salt in a small mixing bowl. Set aside.
• When chocolate mixture is melted and smooth, turn off the burner but leave the bowl over the water.
• Add sugars to the chocolate, and whisk to combine. Remove bowl from water.
• Add 3 of the eggs, whisk until just combined.
• Add the remaining eggs and whisk, just until combined.
• Add the vanilla and whisk gently, being very careful not to overmix.
• Sprinkle flour mixture over the batter and use a spatula (not the whisk) to fold the flour into the mixture, stopping when you see a few remaining bits of flour mixture.
• Bake for 25-30 minutes total, rotating pan after 15 minutes. Be careful not to overbake.