Fudgy Chocolate Brownie
Friday, November 06, 2009
got this recipe from the Hummingbird recipe book. it's a no-fail-ever-good-results baking book! so glad i bought it on Amazon!! 
this brownie is the traditional one -- fudgy, chewy, moist, crisp on top -- i added walnuts in, so it's crunchy here and there~ nice! what's more, I minus 100 grams of sugar from the recipe! my desperate attempt to make it less sweet.
my Brownie tini love the random shines on top of the brownie.. the shiny crisp top. but. some parts, cakey and moist. it shows that the brownie isn't over-baked. the shine and crisp show i didn't underbake it. the texture is almost perfect -- for it can never be perfect without a scoop of vanilla ice cream!
the recipe (after modifying) :200g dark chocolate. I use Cadbury Gold Roast 70% cocoa chocolate
175g unsalted butter
230g caster sugar
130g plain flour
3 eggs. room temperature
a medium size rectangular tin
~~~~~
1. steam the chocolate and butter in a heatproof bowl. leave until it's melted and smooth.
2. remove from the heat. add sugar and stir until well incorporated.
3. add flour and stir until it is just well done.
4. stir in the eggs and mix until thick and smooth. But do not over mix.
5. pour the mixture into a prepared tin (with baking paper and buttering) and bake in a preheated oven for 35 minutes, or until the top starts to turn flaky and crisp.
Be careful not to over bake it if not the sides will be too hard. also, it will not be a real brownie brownie. Usually, 35 minutes would be fine. But if your oven temperature isn't accurate like mine, it's better to keep it inside for another 5 minutes.
Wait for the brownie to cool completely. and i mean. REALLY completely cooled. turn it onto a plate and slice it into squares. whatever sizes you like. for me, smaller is always better. so for a medium size rectangular tin, I can cut 24 cubes. Then, dust it lightly with icing sugar, or, melt dark/white chocolate and glaze the top. To make presentation even nicer, I will put them into individual cupcake casing and serve. that's when i'm feeling more dressy for my brownies that day!
just in 5 simple steps, a delicious chewy chocolatey and dense brownie can be made. why buy from bakeries?? moreover, this is less sweet and thus, less fattening!
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