These brownies are rich, fudgy and very chocolatey. They paired very well with a cold glass of milk or a cup of well brewed Earl Grey tea without sugar.
Dark Chocolate Brownies
(makes 30 pieces of 4 by 4 cm brownies)
187g organic unbleached flour
40g Dutch processed cocoa powder
3/4 tsp baking powder
3/4 tsp salt
1 tsp instant coffee powder
210g bittersweet chocolate (I used Callebaut's 70% cocoa)
400g unsalted butter
2 1/2 tsp vanilla extract
50g white chocolate, to drizzle over the brownies (optional)
115g chopped, toasted pecan (optional)
Steps to brownies:
- Preheat oven to 150 degrees Celsius. Line a 25 by 25 cm pan with baking paper. Lining the pan is crucial as it will be near impossible for you to remove the brownie from the pan if you don't.
- In a mixing bowl, sieve flour, cocoa powder, baking powder, salt and instant coffee.
- In a small pot, over low heat, melt butter until just all melted and turn off the heat and add both chocolates into the pan. The residue heat will be enough to melt the chocolate. Stir till mixture is combined. Set aside to cool.
- In a large mixing bowl, whisk the eggs with the sugar until the mixture is combined.
- Stir in the cooled chocolate mixture until the all incorporated. Add in the vanilla extract.
- Fold in the flour mixture in 3 additions until no streaks of flour mixture can be seen.
- Fold in the chopped pecan if you are adding it.
- Pour the batter into the prepared pan and bake for 70 - 75 minutes, or until a tester inserted into the center of the brownie comes out with a few moist crumbs.
- Cool the brownie on a cooling rack for at least 2 hours then chill it for 2 hours in the fridge. It will be easier to cut the brownies when they are chilled.
- Once chilled, melt some white chocolate and drizzle it on top of the brownies and proceed to cutting the brownies.
- Slice with a sharp knife and wipe knife down after each cut to ensure clean cuts for each piece of brownie.
- Enjoy with a cold cup of milk, hot cup of tea or coffee.
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