Wednesday, October 23, 2013

Chocolate Brownie

Why are brownies served in many cafes here often dry and heavy? I like my brownie a bit cakey, moist, not too sweet and very chocolaty. And it needs to be chocolaty – blondie will not do for me – to be honest. So if you are like me, you will find that this recipe yields quite a pleasing result.

You will need:

200 grams dark chocolate, chopped or dark chocolate melts or dark chocolate buttons
120 grams butter
¾ cup + 1 tablespoon caster sugar
1 ½ teaspoon vanilla extract
2 eggs, lightly beaten
1 cup flour
½ teaspoon baking powder
A pinch of salt
Icing sugar to garnish

Pre-heat the oven to 180 degrees C.

Line 20cm x 20 cm cake tin with baking paper and set aside. Sift flour, salt and baking powder together and set aside.

In a saucepan, melt butter and chocolate melts on very low heat until the chocolate just melts – with lumps here and there but don’t worry – remove from heat and stir until it all melts. Beat 2 eggs lightly in a jug. Transfer melted chocolate to a mixing bowl – let the mixture cool down a bit before beating eggs into it. Add sugar and vanilla extract – beat well. Add flour and mix until combine.

Spread the brownie mixture evenly in the pan and bake for about 30 minutes. Leave to cool before cutting into squares - sprinkle icing sugar through sieve.  Invite a neighbour over for a cup of coffee
– serve freshly baked brownie as is or with a dollop of cream on a nice plate.  It’s moist and it’s rich – try to resist eating it all on your own!

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