Brownies

I wanted to bake brownies so badly, even though we were so busy with our wedding preparations and the new house cleaning, I insisted to bake some yesterday ;-)) Really tried hard to pursue my fiancée that I NEED to bake brownies, not just a simple want;-P The reason being I had promised to Myriam from Once Upon A Tart that I will take part in the “brownie babe of the month” food blog event. Hey, Myriam.. May be you should consider getting me one of your aprons as my wedding gift ;-)) kekeke…..kidding. I am getting married next Saturday... I am kind of excited but nervous.

Anyway, back to the brownies, everyone has a different mindset when it comes to brownies; I like mine to be like a moist, dense, chocolate cake. I got this recipe from she bakes and she cooks (one of the bloggers). The brownies turned out to be a tad too dry for my liking, but Steven was quite impressed with them. I got some good feed back from my soon to be parents in law, and Duncan as well as Lynn. And thanks to Duncan for some good advise ;-)

Deep Dark Chocolate Brownies

adapted from Martha Stewart's Double Chocolate Brownie recipe

6 tablespoons (85 grams) unsalted butter

7 and a half ounces (200 grams) good-quality semisweet chocolate, coarsely chopped

1/4 cup unsweetened Dutch-process cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup brown sugar (packed firm)

2 tablespoons caster sugar

2 eggs

2 teaspoons pure vanilla extract

1. Preheat your oven to 180 degree celcius. Butter an 8-inch square baking pan and line with parchment paper.

2. Put butter, chocolate, and cocoa powder in a medium heatproof bowl set over a pan of simmering water; stir until completely melted. Let cool slightly.

3. Mix your flour, baking powder, and salt well and aside.

4. Using an electric mixer (or a handwhisk if you prefer), mix sugar, egg, and vanilla well until pale, about 4 mintues. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix until well combined.

5. Pour brownie batter into prepared pan and spread evenly with a spatula. Bake for about 30 minutes or until a skewer, when inserted in the brownie, comes out clean.6. Let cool in pan for about 15 minutes then lift out to cool completely on a wire rack before cutting into squares.