Can you recall your very first classic dark chocolate brownie experience?
I remember being so young and not even really knowing what a brownie was or how to differentiate a brownie from a cake! All I knew was that they tasted out – of – this – world delicious and I wanted to sink my teeth into them a lot more.
My first classic dark chocolate brownie was at a cafe where they served it on a hot iron skillet with a generous scoop of vanilla ice cream with thick, luscious swirls of dark chocolate sauce dripping from every angle of the brownie and ice cream. I instantly fell in love with the hot and cold combination.
Obviously what I actually fell in love with was how thick and fudgy the brownie itself actually was. It was almost like a chocolate fudge but baked. Now that is something interesting. The secret to a good brownie, I realised is not how well you measure your ingredients or how accurately you follow the recipe. It is, in fact, in the quality of your ingredients. Isn’t this true for absolutely any recipe you make? I’ve made these dark chocolate brownies keeping exactly that in mind and the results are proof!
But it is a lot truer for brownies because a vast majority of it involved using butter and chocolate. The two pillars of a rich, decadent and absolutely knock – your – socks – off brownie. Use terrible quality chocolate and butter and your resulting classic chocolate brownie will be just about ho – hum!
Want an earth shattering dark chocolate brownie? Well, you’re just going to have to make sure you use the best quality dark chocolate that you can afford. I also love using butter from my local dairy. Not only does it support the dairy farmers locally but it also gives you the best quality ingredient as it is made freshly and contains no added chemicals and additives that make the butter last for an entire year.
Obviously you don’t have to go milking your own cow! 😛 But just ensure that the quality of your ingredients is of the highest nature to enjoy the very best taste of your brownies.
I know there’s probably a ton of recipes out there that teach you how to make classic dark chocolate brownies but I thought I’d add my own version. What’s so special about my version, you ask? Nothing really! It’s pretty much the same except I’ve added a triple chocolate touch to the brownie. Usually, you melt butter and chocolate and that’s about the only chocolate element you’ve got. I wanted to make mine a tad more chocolaty and so I’ve also added a heaped tablespoon of dutch processed cocoa powder to the flour mix as well. And as if that wasn’t enough I’ve added a ton of frozen chocolate chunks to these dark chocolate brownies’ batter. And well, of course there is a pinch of salt as well.
Look, I wasn’t lying when I said these dark chocolate brownies will be indulgent!
The batter for these dark chocolate brownies looks ridiculously lush! If I didn’t have a certain amount of self control I can guarantee that I’d have licked the bowl clean even before the batter went into the oven for baking.
So, tell me lovelies, what was your first brownie experience like?
- 50 grams unsalted butter
- 50 grams dark chocolate
- 50 grams brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 25 grams all purpose flour
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon instant coffee powder
- 1 teaspoon water
- 1 tiny pinch of sea salt
- 50 grams dark chocolate chunks, frozen
- Line a 4 cm x 4 cm square cake tin with parchment paper.
- Preheat the oven to 180 degrees Celsius.
- Melt butter and chocolate in a microwave.
- Add the brown sugar and stir till the mix cools down.
- Once cool, add the eggs and mix well until completely incorporated.
- Add the vanilla extract and mix well.
- In a separate bowl, measure out the flour and cocoa powder and keep aside.
- In another small bowl, mix the instant coffee powder and water to make a smooth liquid.
- Pour this mix into the batter and mix well.
- Now add the flour and cocoa powder mix.
- Mix thoroughly until all the flour and cocoa powder has incorporated well into the batter.
- Add the salt.
- Add the frozen dark chocolate chunks and mix well.
- Pour into the prepared cake tin and bake in the 180 degrees C oven for 20 - 22 minutes.
- Take it out of the oven and let it cool for about 15 - 20 minutes before cutting into them.