Monday, 7 January 2013

Moist Chocolate Brownie Recipe

A while back (a few months back, in fact), Domo and I attempted to bake together. This was one of the only things that turned out well. Actually, I'd even dare say it's pretty decent despite its simplicity, given that my mom actually stole my portion away in the stealth of the night (okay, maybe not that sneakily), and I managed only to eat two of the dozen that I had.

The recipe was from Domo's cousin, and it's relatively simple to understand. Even if you are an amateur like us, I think it should be quite easy to follow. If you do recreate the recipe, do let us know about the result!


(Makes 1 8x8 pan or about 16 cupcakes)

½ cup/ 110g (1 stick) butter, melted (unsalted)
1 cup/ 200g sugar (or 160g if you're not so much a sweet-tooth)
1 teaspoon vanilla essence
2 eggs
½ cup/ 60g flour
1/3 cup/ 40g cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt (omit if using salted butter)
nuts (optional, we didn't use any because Domo prefers them without)


1. Preheat oven to 350˚F/ 180 degree Celsius. Grease a mini muffin pan with cooking spray.
2. In a medium bowl, stir together the butter, sugar, and vanilla.
3. Add eggs, and beat well.
4. Stir together flour, cocoa, baking powder and salt.
5. Gradually add to egg mixture, beating until blended.
6. Stir in nuts, if desired.
7. Fill the muffin cups. Bake for 12-15 minutes.
(Bake for shorter time [12-13 min] to get a very moist and warm cupcake.)
8. Let them set for about 5-10 minutes.

 Step by Step Process:

Firstly, gather all the ingredients...

We used real vanilla extract here, but the cheaper variety would work fine as well.

Do not confuse with Baking Soda, which is pure Sodium Bicarbonate. Baking Powder contains Sodium Bicarbonate AND an acidifying agent (such as cream of tartar). Though the former might work (since chocolate is contained in the recipe, and is a mild acidifying agent), it may not produce the best results.

Eggs and butter (plus salt if using unsalted butter) not shown, as they were in the fridge. Depending on how fast your oven heats up, you may want to preheat the oven at this stage.

Measure and mix the butter, sugar and vanilla essence together.

 The consistency would be quite rough because of the sugar at first, and creamy/ sticky after the butter is melted and mixed in.
Measure the rest of the ingredients and gradually beat the eggs in.
 It would make the consistency of the mixture quite runny at this stage.
 Add in the rest of the stuff. Sieve the flour if it's too clumpy.

 Try not to eat the dough up when the chocolate is mixed in. (Difficulty level: high)
We didn't use the metal muffin trays because we hadn't invested in one yet, but do use it if you have it so the shape holds better. Timing differs according to how hot your oven is and so on.

We didn't bake it for very long because both of us love the moist type of brownies. The brownies go really well with vanilla ice-cream too. Enjoy while it's hot~!

Happy eating!
Love, Cookie <3

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