Easy: Moist Chocolate Brownies

Last Wednesday, the whole country celebrated the King's Installation with a nationwide public holiday. I'd also rejoiced in the celebrations by baking a chocolate dessert. After all, who does not like chocolate?? I would probably offer the King some, but he probably have some special pastry chef who can whip up desserts with his eyes closed.

No matter! I'm hankering for some good ol chocolate, and what better recipe to try than chocolate brownies??

Yuuummmm...

My mouth is drooling already. This recipe is just so easy, and simple to make, inspired by Laurainthekitchen. Check out her video where I got my inspiration from, and then lets get started!

The ingredients (Makes 12 bars):

1. 150 grams of unsalted butter/majerin (for the health concious) at room temperature

2. 200 grams of bitter sweet chocolate. I used Cadbury's Old Gold 70% cocoa.

3. 150 grams of sugar (Original recipe: 225 grams)

4. 2 tsp of vanilla

5. 1/4 tsp of salt

6. 2 large eggs

7. 85 grams of all-purpose flour/plain flour

8. 1 Tbsp of cocoa powder (Not in picture)

9. 2 Tbsp of warm water (OPTIONAL)

10. 1 tsp of expresso powder/coffee powder/coffee (Basically anything with coffee - OPTIONAL)

Really easy ingredients, you probably would have them around your house. The process is pretty simple as well. =) Continue reading if this pipes up your interest!

Methods:

1. Pre-heat the oven @ 350 Fahrenheit or 175 Celcius

2. Line a 8 x 8 inch baking pan with baking sheet, or brush it with melted butter

Lined baking pan

3. Combine warm water (No. 9) and coffee powder (No. 10) in a bowl until well mixed, and there are no coffee granules. Set aside.

INFO: The reason why we added coffee in is because it gives the chocolate a burst of flavour. It is completely optional though; so if you don't like coffee, just omit this step.

4. Melt the bitter sweet chocolate (No. 2) over a double boiler until completely melted. Set aside to cool as we don't want the eggs to be scrambled when we add it into our egg mixture.

Double boiler to melt the chocolate

Tip: Do not let the bottom of the chocolate pan touch the water, as it would burn the chocolate. We want the heat from the steam to gradually melt the chocolate. Perfect chocolate fondue consistency btw.

5. In a mixing bowl, cream the butter (No. 1) and sugar (No. 3) until fluffy.

Before creaming

After creaming

6. Add in the eggs (No. 6), vanilla extract (No. 4) and coffee mixture (From Step 3) and beat until all combined.

Looks real yucky

Beat all the wet ingredients together

7. Add in the melted chocolate (From Step 4), and mix until well combined

Looking good there

8. Add in the remaining dry ingredients (No. 5 (Salt), 7 (Flour), 8 (Cocoa Powder)), and mix together with a spatula until it is well incorporated (I.e. Until you can't see the flour anymore.

In goes the flour

The consistency should be mousse like

9. Pour the batter into the baking pan (From Step 2), and bake it for 40-45 minutes in the preheated oven @ 350 Fahrenheit/175 Celcius OR until when a toothpick inserted in the middle comes out with moist crumbs (NOT wet batter)

In she goes

Flatten the top, and then bake. Oh the agonizing wait!

10. After baking, let it sit for 5 minutes, and then transfer to a cooling rack to cool completely. Cut into bars and serve!

Finalized product!

Final Product:

Sinful dessert, cut into a small bar

Top it with some vanilla ice cream, and serve. 

*DROOLS*

Verdict:

So here's the real deal. Does it taste as good as it looks? 

1. Sweetness level: 

I'd cut down on the sugar level, it is just nice. Not too sweet, not too bitter. But adjust it to your liking as I do not like too sweet things. Besides, the ice cream makes a good compensation for the sugar.

2. Chocolate level:

Two thumbs up! Super chocolatey. The coffee definitely provide the kick that the chocolate needs. Perfectly good, warm, rich comfort good at its best.

3. Texture:

To be honest, I was aiming for a fudgey brownie, but it came out quite crumbly instead. Probably it is the majerin that I'd used, I'll try using butter next time.

4. Moistness:

Moist and rich. The crumbly texture provides the melt-in-your-mouth sensation. So I guess it is a win-win situation.

Pretty rich and sinful stuff. Glad to satisfy my craving for something chocolatey! Yay for chocolates, women's second best friend (Obviously you know what is women's first best friend! *wink wink*).  It can be easily customized to suit your taste! If you like nuts in yours, add nuts at the 8th step. Don't like dark chocolate? Substitute with milk chocolate. And the list goes on..

Would I make it again? Yes, definitely! But I'm gonna get some butter this time round to make it taste more yummy! Give it a try, and post down in the comments below. I would love to hear what you think!

~I'm a happy girl with chocolate in my tummy!~

Before I end the post, here are some random pictures of the week:

My dogs have new clothes! Where's mine? 

I'd my nails done up for fun. Don't they look spiffy?

Received my graduation photo with the mechatronics and mechanical peeps. 

Have a great weekend y'all!

-And don't forget to 'like' if you enjoyed the post! =) -

Love, Bee

Share