Sticky Chocolate Brownies

This recipe is the best ever chocolate brownies recipe among any other recipes that I’ve tried. Seriously, the brownies is so rich with chocolate that you feel like you are chewing a chocolate gum that eventually will just disappear from your mouth. Teeheeee. Try it. Please!

I didnt have the perfect picture of the brownies that I’ve made. The one below is the only one that I have which I put a scoop of strawberry-yogurt ice-cream on top of it to suit my mood at that time. I’ve made the brownies so often especially as the base for my mousse cake which I’ll share the recipe next time.

The recipe is taken from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine

INGREDIENTS:
100g unsalted butter
175g caster sugar
75g muscovado sugar (I used the brown sugar)
125g dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp vanilla flavouring
100g plain flour
2 tbsp cocoa powder
1/2 tsp baking powder

METHOD:

1. Lightly grease a 20cm shallow square cake pan (the round one will do) and line the base.
2. Place the butter, sugars, dark chocolate and golden syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.
3. Beat together the eggs and flavouring. Whisk in the cooled chocolate mixture.
4. Sieve together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or a spatula.
5. Spoon the mixture into the prepared pan and bake in a preheated oven, 180 degree Celsius fro 25 minutes until the top is crisp and the edge of the cake is beginning to shrink away from the pan. The inside of the cake mixture will still be quite stodgy and soft to touch.
6. Leave the cake to cool completely in the pan then cut it into squares to serve.

The tip from the book says that this cake can be well wrapped and frozen for up to 2 months. Defrost at room temperature for about 2 hours or overnight in the refrigerator.

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