dampest, darkest, deadliest brownies of all timeMarch 7, 2007 at 1:26 am | Posted in Chocolate, Slices | 24 Comments
now tell me, who could ever resist such a name? no, i did not coin that up. i believe i got this recipe from a library book – a couple of years ago! (there’s a ‘march 2005’ on that piece of paper) it must’ve been one of those instances where i would spend my time in the library while waiting for the boy to book out from camp in the evening so we could have a couple of hours together. (oops, sidetracked. sorry)
i thought i’d make a batch of brownies because i caught sight of a tub of vanilla ice cream in the freezer.
these little pieces of heaven actually lived up to their name. i think this is the closest you could get to utter dampness and fudginess without being wet or soggy or undercooked. it’s sticky rich and perfect with ice cream. the interesting thing about this recipe is that it calls for brown sugar instead of the normal caster sugar. that lends a sort of unique taste to the brownie, which might be acquired, but i loved it.
120g dark chocolate, broken into pieces
1 1/2 cups brown sugar
a pinch of salt
2 tsp vanilla essence
1 cup plain flour
3/4 cup chocolate chips/dark chocolate pieces
1. preheat oven to 150 degrees celsius. line a 9 inch square shallow tin with foil and grease with butter or oil.
2. in a large saucepan, melt the butter. when half melted, add the chocolate. remove from heat when the chocolate is nearly melted and stir until mixture is smooth.
3. stir in sugar, salt, vanilla essence and eggs. mix until combined.
4. stir in flour until well combined. stir in chocolate chips/dark chocolate pieces. pour batter in tin. bake for around 25-28 minutes, until top is dry but centre is still damp. remove from oven, cool completely. refrigerate and cut into squares.
and this is a set for the boy! he’s currently under a lot of stress with looming deadlines and his CCA projects, so i thought that this would cheer him up.