Brownie 布朗尼

A brownie is a flat, baked square or bar that was developed in the United States at the end of the 19th century. The brownie is a cross between a cake and a cookie in texture. Brownies are often classified as 'fudgy' or 'cakey', depending on their density.

Just like my previous post on Banana Cake, this is another simple and easy 'one bowl' recipe that I adapted from Joyofbaking. This is a cross between a 'fudgy' and 'cakey' type of brownie. There is no baking powder or baking soda used in the recipe because we do not want the brownie to rise too much, and so it will have a dense and moist texture.

Ingredients:

• 150g Semisweet chocolate, chopped
• 113g or 1 stick Unsalted butter, cut into pieces
• 1 Tbsp or 15g Cocoa powder
• 200g or 1 cup Granulated white sugar (I used 180g)
• 1 tsp Vanilla extract
• 3 Eggs
• 95g or 3/4 cup All purpose or plain flour
• 1/4 tsp salt (omit if using salted butter)
• 125g semi-sweet chocolate chips or nuts (optional)

You will also need to prepare a 20 cm or 8 inches square baking pan, spray with non stick spray or grease it and line the bottom of the tray with parchment paper.

Note: If you are using a black non stick baking tray like me, then remember to reduce the oven temperature and baking time. 

Method:

• Preheat the oven to 180C (or 350F) for normal baking pan and 165C (or 325F) for black non stick baking pan.

• Melt the chopped chocolate and butter pieces in a heat proof bowl over a saucepan with simmer water.

• Remove from the heat. Add in sugar and cocoa powder. Mix well with a wire whisk.

Note: Don't  use an electric mixer because you do not want to incorporate too much air in the mixture.

• Then whisk in the vanilla extract and eggs, one at a time and make sure you mix well after each addition.

• Finally, add in salt, flour and chocolate chips (if using). Mix until incorporated with a spatula.

Note: I have totally forgotten about my chocolate chips which I kept in the fridge to chill :(

• Pour in the prepared pan and bake in the preheated oven for 25 to 30 minutes for normal pan and 20 to 25 minutes for black non stick pan. 

Note: Check a few minutes before the stated baking time. My brownie is done in 18 minutes!

• These brownies are done when a toothpick inserted comes out with some moist crumbs clinging to it. Do not over bake or else you will end up with a dry and tasteless brownie!

These brownies can be kept at room temperature or in the refrigerator for several days. They freeze very well too, so you can make a big batch (double the ingredients) and keep it in the freezer.

Brownies are good to eat on their own, but my cowboys like to have their brownies warm with a scoop of vanilla ice cream! 

Just the way my cowboys like it!

HAPPY BAKING AND COOKING!