Brownie has always been my favourite dessert for a long long time… since I was a teenager. That was until I baked my very first brownie in 1999. I remember being so elated when I saw a TV program showing the viewers how to make it. It was so simple that I couldn’t believe it. Immediately the next day, I went out and bought the necessarily ingredients. Happily and excitedly I measured and stirred the batter. All the while thinking to myself : ‘Gosh, my very first brownie. I can eat as much as I want without having to pay a bomb for it.’ Everything was going smoothly until it suddenly sank hard in my brain how much sugar, not to mention butter was in the batter. Well, that’s basically it. It literally killed every desire or craving I have for brownie from that day onward. Honestly, I didn’t even took a bite of my brownie. My family loved it although they find it a bit overly sweet. I swore off brownie, really.
Even to this day, I don’t crave for it. But what do you know? Life is funny. A few years later, I met my brownie match… in Pierre. He loves brownie to bits. Well, I think cheese cake takes 1st place. And now, our Little One loves brownie too. Over the years I have made a few brownies but none tasted as good as this recipe. Yes, I broke my brownie swear and tasted it for all of you – it was awesome! So good that I even forgot it was calorie loaded and ate more than I should. It’s very addictive.
Rich Moist Brownie
Adapted from ‘Je veux du chocolat!’ by Trish Deseine
Ingredients
- 100 g dark brown sugar
- 125 g sugar
- 120 g dark chocolate
- 90 g butter
- 2 eggs, beaten
- 90 g plain flour
- 50 g walnuts, roughly chopped
Directions
- Preheat oven to 180°C (375°F – gas mark 4).
- Grease a square baking pan – about 20 cm in diameter. Set aside.
- Melt the dark chocolate in microwave oven or bain-marie. I melt mine over a steamer. Let it cool a little.
- Stir in the beaten eggs, then the sugar and lastly the plain flour.
- Add in the roughly chopped walnuts.
- Pour the batter in the greased pan.
- Bake it for about 30 minutes. It should be crispy on top but moist on the inside.
- Let cool a bit before savouring it slightly warm with a scoop of vanilla ice-cream.
The Verdict
Crispy on top, rich & moist inside… sinfully delicious. Full of chocolatey flavour with a bit of crunchy nuts in the mix. Top it with a layer of chocolate icing … sends you to chocolate heaven. One can never get chocolate intoxication, can we?
Notes
The original recipe uses 225 g of white sugar – it might be a wee bit too sweet for non-sweet tooth people. Instead of walnuts, use other type of nuts, especially hazelnuts.
