I did not bake last week. Actually, I was celebrating the 50+ likes on my Facebook page. It is such an amazing feeling and has inspired me to strive to give every one of you chocolate nirvana! At the moment, I owe a big thank you to all my new likers, so here it is in the form of a perfect recipe for a perfect dessert.
Over a period of your lifetime, you find several baking recipes, but, there is that one recipe that you can rely on and work with blindly.
Today, I found my foolproof brownie recipe, owing to the impeccable Smitten Kitchen. You can’t really go wrong with it. It is quick, easy, and heavenly.
10 tbsp (141g) unsalted butter, softened [I had salted, so I skipped the
¼ tsp salt]
1¼ cups (280g) powdered sugar, sifted
¾ cup plus 2 tbsp (82g) unsweetened cocoa powder, sifted
½ tsp vanilla essence
2 large eggs, cold
½ cup (66g) all-purpose flour, sifted
Cadbury’s Bournville chocolate, melted, to decorate (optional)
Preheat the oven to 140°C (284°F). Grease and line a 8 x 8″ square cake tin with butter or parchment paper.
Combine the butter, sugar, and cocoa in a medium microwaveable bowl. Put this mixture in the microwave for 20 seconds at 100%. The butter should be melted and the mixture will be warm and smooth.
Stir in the vanilla essence.
Now, add the eggs one at a time, stirring consistently. Mix in the flour and give a good stir until you feel the batter should not be baked and eaten as is. But, you realize that this is a persistent problem that crops up when you bake, so you move on, and transfer the batter to the tin to let the oven decide its fate.
I baked for 23 minutes and I am so pleased that for the first time, I passed the knife test. It was clean and crumb-free. This time, I did not under bake or over bake or had any reason to panic. Phew!
Finally, let the brownies cool completely on a rack. Then, lift up the ends of the parchment paper, and transfer it to a cutting board.
Cut them neatly into squares and serve them with love. 🙂
You could also go crazy, melt some dark chocolate in the microwave for 20-30 seconds, and drizzle it over your intensely chocolate brownies.