You must forgive me for posting this so soon after the holidays… I’m sure many of us are now watching what we’re eating. However, I found the photo on my hard disk and had to blog about it.
These chocolate brownies are definitely not for dieters. They are packed full of sugar, fat, and all the bad stuff that sticks to your hips like a pair of clingy lycra pants. However, they are perfect for the occasional splurge. Enjoy these squidgy, fudgy, chocolate brownies as is, or with a dollop of good quality vanilla ice cream.
SQUIDGY CHOCOLATE BROWNIES
Makes 1 – 20 cm (8 inch) tin
Adapted from “What’s Cooking Chocolate“, by Jacqueline Bellefontaine
- 100 g (6 ⅔ T) unsalted butter
- 175 g (¾ c and 2 T) raw cane sugar
- 75 g (⅓ c) dark muscuvado (brown) sugar
- 125 g (4.5 oz) dark chocolate (70 %+), broken into chunks
- 1 tablespoon golden syrup
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 100 g (⅔ c) plain (all-purpose) flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
1. Grease a 20 cm (8 inch) or similar sized baking tin. Preheat oven to 180°C (350°F).
2. Melt together the butter, sugars, chocolate and golden syrup in a small saucepan over gentle heat, stirring until smooth and well blended. Let cool slightly.
3. Whisk in the eggs and vanilla extract into the cooled chocolate mixture until evenly blended.
4. Stir in the flour, cocoa powder and baking powder until well incorporated.
5. Pour into prepared baking tin and smooth the top with a metal spoon or a rubber spatula. Bake for 25 minutes or until the top is crisp and is starting to shrink away from the edges. The centre will be still a little stodgy and soft to the touch.
6. Allow to cool slightly, before slicing and serving.