Create ANY TYPE of brownie you want with the BROWNIE FORMULA fudgy and cakey brownie eggless brownie

Compound vs couverture    • Cheap brownie vs Expensive Brownie | Eggle...   Cake pan sizes    • How to scale up or scale down a recipe| fo...   Best egg replacement for Eggless Brownie    • Which’s the best egg substitute for browni...   Cake formula    • CAKE FORMULA to make a perfect cake every ...   50% cakey 50% fudgy brownie recipe Chewy brownie recipe Brownie recipe with eggs • All-purpose flour 120 g / 1 cup • Baking powder 3 g / 1 tsp • Dutch processed Cocoa powder 20 g / 3 tbsp • Compound chocolate 50g • Couverture chocolate 50g • White powdered sugar 60g • Light brown sugar 55g • Salted Butter 100g / 1 packet of Amul butter • 1 egg • 1 egg yolk • 2 tsp vanilla essence • Chop both types of chocolates finely and add to a dry microwave safe bowl. • Couverture chocolate can seize easily when it comes in contact with water so make sure the bowl is dry. • Add soft butter to the same bowl and melt in 15 second bursts in the microwave. • Do not heat for long time at a time. If the chocolate gets overheated it will release too much oils and fats. So only heat in short bursts until 90% of the chocolate is melted. The rest will melt with the residual heat while whisking it like shown. • Whisk until butter and chocolate are homogenous. • Add the cocoa powder to it and mic until well combined. • Allow this mixture to cool for 10 minutes. • In another bowl add the baking powder to the flour. Mix evenly to distribute the baking powder. • Whisk the sugars with the egg and egg yolk along with the vanilla. • Whisk until it increases in volume and becomes light and airy. The sugars should be almost dissolved in it. • Rub the mixture between your fingers to check if the sugars are dissolved well or not. It should be almost smooth to touch. • To this, add the cooled melted chocolate liquid. Whisk until well combined. • Add the dry ingredients to this. First mix with a whisk then switch to a spatula. • Transfer the batter to an 8*8-inch cake tin lined with parchment paper. • Bake at 160C pre-heated oven for around 25-29 minutes depending upon your oven. • Only use the bottom heating rod and place the cake tin the middle rack. • Once baked allow it cool and set at room temp for 90 minutes. Then keep in the fridge to set completely for 2-3 hours. • Then cut and serve! Best to reheat it before serving.