It has been a while since I made up something sweet and googy in the form of a cake and so after hunting around for some recipes, I stumbled across one that is agonisingly yet wonderfully sinful – chewy brownies! The recipe is fairly easy to follow yet because I’ve been out of the whole “baking sweets” action for a while, my brownies turned out to be rather soft in the middle but oddly enough, after 24 hours of sitting out on the dining table, they are now a little bit more firm. Sinfully delicious though…
Do note that chocolate should not be cooked or melted via a direct flame but by using a bain marie; essentially, you place the chocolate in a bowl over a pot filled with simmering water. The steam rising from the water gets trapped under the bowl and generates gentle heat which will melt chocolate chunks. Cooking the chocolate with a direct flame will result in the separation of fats and cocoa in the chocolate – something that is NOT desirable!
Makes about 24
1 1/4 cup all-purpose flour
1 tsp salt
2 heaped tbsp dark unsweetened cocoa powder
300 gms dark chocolate
1 cup unsalted butter
1 tsp instant espresso powder
1 3/4 cup brown sugar
5 large eggs
2 tsp pure vanilla extract
- Preheat the oven to 160 C and butter the sides & bottom of a 9 inch pan.
- In a separate bowl, mix the flour, salt and cocoa powder until well-blended.
- Put the chocolate, butter and instant espresso powder in a bowl, place on a bain marie and stir occasionally until the chocolate and butter have completely melted and is smooth. Turn off the heat, and add in the sugar while keeping the bowl on bain marie mode. Whisk until completely combined and place aside.
- Add 3 eggs to the chocolate mixture and whisk until mixed well. Add the remaining eggs and mix well again. Finally add the vanilla and stir. DO NOT overbeat – it will result in a cakey brownie.
Add in the flour mixture gradually while folding it with the chocolate mixture using a spatula. Again, do not whisk or beat. Combine until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and bake in the centre of the oven for 30-40 minutes. Rotate the pan halfway. The cake should be ready when a toothpick is inserted and comes out with a few moist crumbs sticking to it.
- Remove from the oven and allow the brownies to cool completely before cutting them into squares.
- Serve as is or with a side serving of yoghurt or vanilla ice cream.