I am a super fans of brownie. I am super picky on brownie. It has to be super chocolatery, soft inside and super crispy outside. It is not a chocolate cake for meTraditionally, you will need to bake it 30 mins. And cool it down about 1 hour. It takes too much time. And the major issue for me is there is no crispy edge brownie in the middle of the baking pan.So I tried to do it with waffle machine. It takes only 4 mins to cook it. It is much faster! And the best is that all side of the brownie are super crispy.I tested this recipe 4 times. It is reliable and outcome is always good. If you don't have waffle maker, you can triple the ingredients and bake it in the oven.The brownie out of waffle maker is super crispy outside, soft inside, super chocolatery. Top with an ice-cream. It is a super delicious!!!
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Equipment
- waffle maker
Ingredients
- 65 g unsalted butter (fig1)
- 65 g sugar
- 65 g dark chocolate (fig2 / 70% recommended)
- 50 g all-purpose flour (fig3)
- 50 g egg
- 25 g brown sugar (fig4)
- 15 g coco powder (fig5)
- 1 tsp vanilla extract (fig6)
- 0.5 tsp sea salt
- 20 pcs chocolate chunk (Optional)
Instructions
- Melt the dark chocolate and butter in a double boiler. Mix them together.
- Add in the sugar, brown sugar, vanilla extract, salt until the sugar is melted
- Ensure mixture is below 50°C/120°F. Add in egg and mix it well.
- Sieve in the coco powder and flour. Mix well until well combined.
- Preheat the waffle maker. Brush oil on iron plate. Add in evenly the mixture. Grill it for 4 mins
- Cool it down on cookie rack about 4 mins or until solid. Enjoy
Notes
Ingredients - Click to enlarge the image
Oven bake:
You can use the amount of ingredient and bake it with muffin pan. Or Triple the ingredient and bake it with 9X9 inch baking pan
Bake it 180 ºC／350 ºF for 25 mins. Let it cool down 1 hour and slice it out
Tips
1- Please use high quality chocolate if you want super chocolatery
2- You can use milk chocolate, but sugar need to be reduced.
3- Use your finger to test if you don't have thermostat. Make sure the mixture is warm and not burning.
4- The brownie is fragile after cook. Handle it gently.
5- You can freeze the left over. Reheat frozen brownie next time by covered it with aluminum foil until it is hot again. Once it is cooled down, it will be crispy again.
Reheat the left over next day by covered it with aluminum foil until it is hot again. Once it is cooled down, it will be crispy again.
Oven bake:
You can use the amount of ingredient and bake it with muffin pan. Or Triple the ingredient and bake it with 9X9 inch baking pan
Bake it 180 ºC／350 ºF for 25 mins. Let it cool down 1 hour and slice it out
Tips
1- Please use high quality chocolate if you want super chocolatery
2- You can use milk chocolate, but sugar need to be reduced.
3- Use your finger to test if you don't have thermostat. Make sure the mixture is warm and not burning.
4- The brownie is fragile after cook. Handle it gently.
5- You can freeze the left over. Reheat frozen brownie next time by covered it with aluminum foil until it is hot again. Once it is cooled down, it will be crispy again.
Reheat the left over next day by covered it with aluminum foil until it is hot again. Once it is cooled down, it will be crispy again.