Welcome back 2020!
I have stopped blogging for 5 years and I never thought that I would still be sharing recipes. But it is how it has been and I’m happy to be doing so again. I will also be uploading a video version of it with the recipes and steps. So, there’s no excuse on not knowing how to make it.
These are relatively simple and straight forward but if you need a video to guide you, here it is.
They can be made gluten free by substituting the All Purpose flour to a GF flour mix. I’ve tried both and they taste great.
Using the GF flour mix of buckwheat creates a nuttier and dense texture but since it’s brownies, the denseness is perfectly forgivable.
You can also add extra toppings such as Nutella or peanut butter on top. Steps to do so will be on the video.
- 225 g Dark Chocolate (70% Cocoa) chopped
- 225 g unsalted butter
- 2 tbsp cocoa powder
- 4 eggs
- 200 g caster sugar
- 90 g brown sugar
- 1/2 tsp salt
- 140 g all purpose flour (Substitute 80g buckwheat flour, 45g sweet rice flour, 12g arrowroot starch for GF)
- 1 tsp baking soda
- 1 tsp vanilla extract
- Preheat Oven to 170 Celcius and line a 9" square pan with parchment paper
- Melt Chocolate, butter and cocoa powder together over a double boiler. Set aside when done
- Pour caster sugar, brown sugar and salt to eggs and whisk for 4 minutes till it becomes pale and fluffy in colour
- Pour in melted chocolate and butter mixture, and vanilla and stir to mix slowly with a whisk
- Remove mixing bowl, use a spatula to fold in the rest of the dry ingredients
- Pour in a lined 9" square pan. Bake for 30 minutes at 170 Celcius. Sprinkle sea salt for that extra zing
If you have made this recipe, be sure to tag me on Instagram (@sweesan)