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I love brownies! I love the ones that are rich in chocolate flavor. Not cocoa powder or sugary sweet rich, but dense chocolate rich flavor! The bittersweet cocoa and nutty aroma that fills every bite to satisfy your chocolate craving pangs. I prefer the dense, medium sweet brownies that go really well with vanilla ice cream.
This recipe makes a 9-inch squared tin pan with a thickness of about 2 cm to 1 inch. You can cut 6 by 6 to get medium-sized personal brownies.
Ingredients:
225 g of salted butter
150 g of flour
75 g of castor sugar
4Â grade A eggs
45 g of cocoa powder
1 tbsp vanilla essence
1 tbsp baking powder
a tiny pinch of salt
đ Preparation takes about 30 â 45 minutes, and baking takes another 30 to 40 minutes. Letâs allocate roughly 3 hours from start to ready to eat. Alright, letâs get started!
Best practice:
Always preheat your oven first. For this recipe, turn on the temperature to 180 degrees Celcius and put the oven setting to top and bottom heat as shown in the image below.
Remember to line your panâs bottom and sides with oil or butter before you start making your brownie.
Itâs a good practice to measure your ingredients such as sugar, flour, and butter; break the eggs into a bowl, and set them aside before mixing the ingredients.
Step 1: Double boil the dark chocolate chips until itâs fully melted. You can do this using a microwave or over the stove using boiling water in a round pan with a bowl sitting on top of it.
I do this first to let the chocolate cool down a little, as itâs easier to manage before using it later.
â Caution: Do not let any condensation, or a drop of water, to touch your chocolate as this will spoil your chocolate in the process and turning it into a rough texture that also curdles. đŁ When this happens, donât throw it away! Add 1-2 tablespoons of butter to loosen the curdle. As long as it is in liquid form, you can still add it to your batter, but bear in mind that this will make your brownie slightly grainy. However, taste-wise, it still tastes good!
Step 2: Using a mixer, beat the eggs for a minute, then add sugar. Beat the mixture until it turns light yellow and creamy batter. I usually add the vanilla essence at this stage.
Step 3: Add the melted chocolate (step 1) into the batter (step 2) and mix it well.
Step 4: Add the flour, baking powder, pinch of salt, and cocoa powder into an empty medium bowl. Sift the dry mixture well.
Step 5:Â Add the dry mixture (step 4) into the chocolate batter (step 3). Fold the flour base gently into the batter until it is well incorporated, but do not over mix it. Pour the mixture into the lined pan and bake it in the oven for at least 35 minutes.
đ Caution: I advise you not to open the ovenâs door when the brownie starts to rise. Cold air from outside the oven will make the rise to drop instantly and make a dent in the middle. You can open the oven after about 30 minutes to poke a skewer in the middle of the brownie to check if itâs cooked.
Cooked: If the skewer comes out clean.
Not cooked: If you see moist chocolate traces on your skewer. Put the pan back into the oven and bake for another 10 minutes. Repeat this step until the skewer comes out clean!
Just to show you the inside of the brownie. It is dense, slightly chewy and doesnât crumble. Perfect!
If youâve tried this recipe, comment below and tell me what do you think of this recipe?
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