Moist ＆ Light ☆ Brownies. Since these fudgy brownies don't have a leavening agent (other than the eggs), they stay dense and fudgy — not light, airy and cakey. In addition to plenty of butter, the eggs in this recipe add moisture and a little bit of "lift." The other secret to moist brownies — the baking time! These very well may be the most perfect brownies ever. A couple of weeks ago, I was so pleased with the texture and thickness of my Mint Infused Deep Dish Brownies that I decided to try making them even deeper, but without the mint flavor. I wanted to find out just how deep you could make the batter without having trouble getting them to cook all the way through.

The best brownies are fudgy, chewy, and dense, with the thinnest sugar crust on top. Achieving all this in a light recipe can be tricky: If you use too little fat or too much flour, or leave the brownies just a minute too long in the oven, results will range from springy cakes to dry pucks. The key to baking moist and light brownies is thoroughly creaming butter with sugar. You can cook Moist ＆ Light ☆ Brownies using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Moist ＆ Light ☆ Brownies

You need 90 grams of Unsalted butter.
You need 60 grams of Milk chocolate bar.
You need 2 of Eggs.
It's 70 grams of Sugar.
It's 50 grams of Cake flour.
It's 10 grams of Cocoa powder.
Prepare 40 grams of Walnuts.
Prepare 1 dash of Chocolate syrup and walnuts for decorating.

If you happen to add cold eggs to the mixture and the butter starts to curdle, keep a warm towel wrapped around the bowl and continue mixing. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended.

Moist ＆ Light ☆ Brownies step by step

Bring the egg to room temperature. Sift the cake flour and cocoa powder together. Toast the walnuts for 15 minutes at 160℃, and chop coarsely..
Chop the chocolate into small pieces, add the butter and melt over hot water..
Mix in the sifted dry ingredients with a spatula, scooping up from the bottom..
Put the egg in a bowl, add the sugar beat with a whisk until the batter forms a ribbon when you lift the whisk..
Add the egg mixture in Step 4 to the batter in Step 3 in three batches, folding in with a spatula after each addition. ※See Helpful Hints.
Add the walnuts and mix lightly..
Pour the batter into a cake tin. Smooth the top with a spatula and arrange the walnuts for decoration on top. Bake at 170℃ for approximately 35 minutes..
Test the readiness of the brownie with a bamboo skewer, and if it comes out clean, it's done. Take it out of the pan and let it cool on a cake rack..
When they've cooled down, drizzle on some chocolate syrup and it's ready to eat..
To serve: Arrange 2 thin slices of brownies on a plate with whipped cream on the side. Drizzle with chocolate syrup and sprinkle with nuts..

Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places with melted chunks of chocolate! Each ingredient comes measured AND weighed FOR YOU! These brownies pack a serious chocolate punch! Boxed brownie mixes, just like brownies from scratch, can be a little finicky when it comes to the pan they're baked in.