The weather is definitely roasting all of us, being the highest at 35.4 degrees on 3 Mar 2010. So it’s time for something chocolate yet not so sweet and also to pair with something cold! I’ve been wanting to bake from Donna Hay Modern Classics 2 book so I pick the brownies recipes from it. The recipes from Donna Hay are pretty basic but the instructions are very brief, so the overall process look like it’s over within a few steps.
Pair with vanilla ice-cream. If only it is home-made vanilla ice-cream using vanilla bean pods.
For a while, I like cake-like brownies then thereafter I thought I like fudgy brownies but after today’s bake, I’ve decide I like a cross between the 2. Not too fudgy and not cake-like too. I have cut down the sugar a fair bit which work well with vanilla ice-cream and it’s also good to eat it on its own. I like that the texture is fine and moist yet it does not crumble easily.
What else could I say? Yummylicious!
200g dark converture chocolate, chopped
250g butter, chopped
280g brown sugar
40g cocoa powder, sifted
170g plain flour, sifted
1/4 tsp baking powder
1 1/2 tsp vanilla bean paste
1. Preheat oven to 160°C.
2. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
3. Add in the eggs one by egg and ensure it is well mixed after each addition.
4. Sift flour, cocoa powder and baking powder together. Mix in brown sugar.
5. Add the chocolate mixture and mix until combined.
6. Pour the mixture into a 20cm (8″) square tin lined with non-stick baking paper.
7. Bake for 50 mins until set. Cool slightly in the tin.
8. Cut into slices. Serve warm or cold.
9. Make 16 slices.
* I half the recipe and added 1 tsp of vanilla bean paste.
* I used Valrhona 55% Equatoriale Pellets which is much easier to manage and no need to chop up.
Recipe adapted from Donna Hay Modern Classics 2
Veri nice brownies….goes veri well with the vanilla ice cream…good for our hot hot weather now
Yup, it’s nice especially if you are using good ingredients. Give it a try!
This does look like a perfect way to combat the crazy heat!
By the way, if you haven’t already, you simply have to try the chocolate truffle cake from that book- it’s out of this world!
Hey, thanks for the tip. Will give it a try 🙂
Hi! I like your brownies that bake in this little shape, nicely presented!! A warm brownie serve with a dollop of ice cream, that’s heaven! Thanks for sharing this recipe. Will keep it for the next try. Cheers!
Hi, thnaks for your kind words. I was looking for a baking pan and saw this which I thought it’s a good idea, save the trouble of cutting up.
I prefer cake-like brownies over fudgy dense ones. This one looks delish 🙂
Hi Carine, they aren’t very fudgy so I will say it’s a cross-over between 2!
Hehe I must try! It’s already in my “To-Bake-List” 🙂 … now, it’s just a matter of time!
I must have 2 dozen brownie recipes and I love each one of them.
However very few have photos as good as yours! I could eat them off the page…
u mean add the egg into the slightly cool chocolate mixture?
Yes, add egg to the slightly cool chocolate mixture.
Nice brownies! Which pan did you use for half the recipe? want to try it.
I din use pan and uses a silicone individual moulds like the one I used in ingots. I will say that it should fill a 4″ since the original recipe fills an 8″.