My son wanted me to entitle this entry as Gabi’s Intense Brownies. He claims that had it not been for him, this particular recipe would not be on my list.
My son is a picky eater – he doesn’t like nuts (except if they’re pistachios, almonds, or cashews); he doesn’t like chocolate chips; he doesn’t enjoy raisins (even though he loved them when he was a toddler); and he doesn’t like milk chocolate. I’ve actually had only one brownie recipe: it contains walnuts and tends towards milky chocolate rather than dark. I haven’t made that recipe for a couple of years because my son doesn’t want to eat it.
Came a day when I stumbled on a brownie recipe that my son could like. I removed all the fillings and add-ons, and used Dutch-processed cocoa to give it an intense dark chocolate taste. After all, it’s a very plain brownie so I had to make sure that plain didn’t equal boring. Fortunately, it became a hit with my son (and my hubby).
I used to have one brownie recipe. Now I have two. Thanks, Gabi xoxo.
Intense Brownies
10
minutes30
minutesIngredients
170g unsalted butter
300g sugar
75g Dutch-processed cocoa powder
1 tsp salt
½ tsp baking powder
1 tbsp vanilla extract
3 large eggs, room temperature
145g all purpose/plain flour
Instructions
- Preheat oven to 160C/325F. Position the oven rack on the middle rung. Grease all sides of a 9”x13”pan. Line the bottom with parchment paper.
- In a medium saucepan over low heat, melt the butter. Turn off the heat. Add the sugar, stir to combine. Turn on the heat again to low. While stirring continuously, heat the mixture just until it’s hot, about 2 minutes. Take the pan off the heat.
- Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth. Add the flour, stir again until smooth.
- Tip the batter into the prepared pan and bake for 17 – 20 minutes until a toothpick inserted into the center comes out clean (a few clinging crumbs are ok, too).
- Cool completely on a rack before cutting. These brownies cut well once cooled at room temperature. But if you want to avoid crumbs, chill in the fridge for an hour before slicing into squares.
