Brownies my style

Some people loves to eat brownies that are very googey in the centre,
Some likes it without nuts while others only eat brownies with nuts
Some like their brownies dusted with icing sugar
Some like it dusted with cocoa power
Some like to eat it warm
Some prefers over-night brownies, especially those left in the fridge
children loves it with milk chocolate, grown ups prefer dark, some are crazy for white...
and the list go on..

I love my brownies more like a cake, in fact, i don't really like any dense brownies. I find them too rich for my taste bud. Hence I am using SR flour in this brownies to created a lighter and more cake like texture. So consider you be warned should you love those dense and googey brownies, this is not the type for you!!




Chocolate Brownies

Ingredients:

• 200g dark chocolate
• 125g unsalted butter
• 1/2 cup brown sugar
• 3 eggs, lightly beaten
• 3/4 cup SR flour
• 1/3 cup milk
• pinch of salt
• 3/4 cup chopped walnuts (optional)

Method:

1. Preheat oven to 180 degree Celsius. Grease and line a 20cm square cake tin with baking paper.
2. Chopped the chocolate and butter into cubes, put in a heat proof bowl. Melt the chocolate and butter by sitting the bowl on top of a saucepan of simmering water.
3. When melted, remove the bowl from the heat and stir in brown sugar.
4. Add eggs, and gently fold in flour, alternate with milk. Season with a pinch of salt to further enhance the flavour.
5. Add the chopped walnuts, or any preferred nuts, or go without nuts.
6. Pour the mixture into prepared pan and bake for 20-25 mins. When tested with a toothpick, it should come out clean.
7. Cool the brownies in the pan before turning out from pan. Serve warm or cold.

D is for Delicious and Decandant

I don't think there is anyone who doesn't like chocolate and peanut butter, they are the perfect comfort food in the world. So when i came across this recipe from taste.com.au, i just wanted to give it a try. The brownies is dense, moist, and the sweetness is completely balanced out by the saltiness of the peanut butter! It's simple and easy, the only trick is to use the best and darkest chocolate you can lay your hands on.

Peanut Butter Chocolate Brownies



150g fine, dark chocolate
100g butter, unsalted, melted
1 cup caster sugar
1/2 cup plain flour
2 tbsp cocoa powder
2 eggs
3/4 cup crunchy peanut butter

1. Preheat oven to 160 degree celcius
2. Brush and line a slap pan
3. Melt chocolate and butter in a large heatproof bowl, over a saucepan of smimmering water
4. Stir the chocolate butter mixture with a metal spatula, until combine and smooth. Set aside to cool to room temperature.
5. Combine sugar, flour and cocoa powder in another bowl, add the cooled chocolate mixture and eggs, mix until just combine.
6. Pour into prepared pan.
7. Warm the peanut butter a little in the microwave until it's spreadable. Spoon soften peanut butter over brownies mixture, and use a skewer to create swirls.
8. Bake in the oven for 35-40 mins, or until cooked. ( when tested with skewer, only a little moistcrumbs cling on it ).
9. Cooled completely in the pan, and when cooled, remove from pan, and cut into squares.
   

The swirl pattern of peanut butter and chocolate on the top view of the brownies.