CHOCOLATE BROWNIE

Makes: 16 squares

Cake tin: 8″x 8″

Oven Setting: 180°C

Make sure all your ingredients, including the eggs, are at room temperature.

Ingredients:

• Flour – 65 grams
• Cocoa powder – 2 tablespoons
• Baking powder – ¼ teaspoon
• Dark chocolate – 200 grams
• Butter – 115 grams
• Sugar – 150 grams
• Eggs – 3
• Vanilla – 1 teaspoon
• Instant coffee – 1 teaspoon
• Chopped Dark Chocolate – 1 cup, in fact as much as you like (variation: a mix of dark and white choco chips)

Method:

• Pre-heat the oven to 180 °C.
• Line an 8″ x 8″ cake tin (or a 9″ x 9″) with baking paper. Make sure the paper sticks out beyond the edge of the tin. This gives you something to hold, to remove the brownie from the tin.
• In a large bowl over a double boiler, melt the chocolate and butter to a smooth consistency.
• Take the bowl off the heat, (wipe the bottom of the bowl, you do not want any of the vapour getting into the chocolate) and set aside to cool a little.
• Sift together the flour, cocoa powder, baking powder and salt. Set aside.
• To a separate bowl, add the eggs, sugar, vanilla and instant coffee. Beat well with an electric beater or a whisk. Both work equally well. Add the melted chocolate and continue beating until the chocolate is well incorporated.
• Using a spatula, gently fold in the sieved flour mix. Make sure you don’t have any flour streaks.
• Next fold in the chocolate chips and pour the batter into the prepared tin.
• Bake in a preheated oven at 180°C for 30-40 minutes.
• Let the brownie cool completely before pulling it out of the tin.

Note:

• Skip the baking powder for a fudgy brownie.
• For a twist in flavour, add a third of a cup of raisins soaked in rum overnight.
• The chocolate used in this recipe is a mix of equal quantity of Morde’s Dark Chocolate (CH D70) and Morde’s Dark Chocolate (CH D45).
• Dark chocolate is basically solid chocolate made from cocoa mass, cocoa butter and sugar.
• In Dark Compund the cocoa butter is replaced with vegetable fat.
• I prefer using dark chocolate to dark compound.
• For chocolate chips i’ve used roughly chopped Morde’s Dark Chocolate (CH D45).