Definitely deserves to be a recipe of the month, and the pocket recipe for chocoholics 🙂
Ever since I watched Nigella’s kitchen episode “Can’t live without”, I believe it was the ninth one, I couldn’t stop thinking about making the brownies from the show. It had the most moist texture, a soft and warm feeling even just looking at the screen, lol. I tried to copy down the recipe as much as I could because I didn’t have the book yet back then. However, I never got a chance to do it and the recipe was forgotten since then…
|Look, look!!! So moist 😀|
- 300g unsalted butter
- 400g brown sugar (demerara)
- 150 high quality cocoa powder
- 300g all-purpose flour
- 2 tsp bi-carb (baking soda)
- 8 eggs
- 200g milk chocolate chip
- Some almond flakes, or sliced almond
- Icing (powdered) sugar
- Preheat oven to 190C or 375F
- In a sauce pan over medium heat, mix together butter, brown sugar, and cocoa powder. Let them melt completely
- Mix the flour with bi-carb and add to the hot cocoa-butter-sugar mixture. Then turn off the heat and continue mixxing for a while. The mixture in this state might look a bit dry and heavy.
- Add the eggs to the batter and combine well. The batter will start to loosen and be liquidy
- Mix in the chocolate chips. Pour the batter into three 6″ x 6″ tin foil trays. The batter should be around 1-inch thick
- Sprinkle almond on top of the batter and bake in the oven for 20 minutes.
- After 20 minutes, take the trays out and let rest for about 10 minutes to lightly cool and sprinkle icing sugar on top. Serve in small pieces.
– Remember to heat the butter and sugar until most of the sugar melts, so it will make a good liquid base to mix in dry ingredients. Also, it will help the chocolate chips melt later when you mix them in. The melted but not totally incorporated chocolate chips are the key to keep the brownie moist but not greasy and wet.
– The cake will inflate to double the thickness during the time in the oven but will deflate a lil bit in the center after taken out of the oven. This is normal for brownie, so no worries about that.
– For a batter of 5cm thick, the baking time is 20 minutes. However, if the mold is larger and the batter is around 3cm thick, you should only bake for 15 munites. Overbaked brownies will turn into chocolate cakes, which is dry and fluffy. Sometimes the cake can be burned and turns hard if overbaked.
– Also, the brownie will dry out pretty quick in dry weather. A good way to prevent it is to cut them into pieaces and wrap with plastic wrap to keep the moist. Remember to do that after the cake is cool enough to handle.