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