Ooey Gooey Delightful Brownies

19 Sep
Being married to an Australian whose parents are Americans means I get to celebrate American festivities such as Thanksgiving. One year, I am the delegated the task of making brownies for this occasion. I have to say – the brownie is a dessert placed on a pedestal by the people of the U.S of A. So… I took on this task very seriously and was determined not to screw up. This is a trusty recipe I found in an American cookbook from a library in Singapore. It has proved to be a crowd pleaser… soft, moist, chocolatety and decadent when served with cream.
Makes about 24 squares

  • 1/4 cup unsalted butter
  • 100 grams dark chocolate
  • 1 cup minus 2 tbsp plain flour
  • 1/2 cup cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • pinch ground nutmeg
  • 1 and 1/4 cup sugar
  • 1 large egg plus 2 large egg whites
  • 1 tbsp vanilla essense
  • 3 tbsp water
  • 1/2 cup chocolate chips
  1. Position the rack in the centre of the oven and preheat to 180 degrees celsius.
  2. Lightly oil/butter a square shaped baking pan. (You can also choose to line the pan with baking paper.)
  3. In a small saucepan, combine the butter and the dark chocolate and set over a very low heat till melted. Stir the mixture and set aside.
  4. In a mixing bowl, add the sugar and the cooled butter-chocolate mixture. Beat with an electric mixer.
  5. Add the egg plus whites, vanilla and water. Beat again with the electric mixer.
  6. Now, add the flour, baking powder, cocoa, salt, cinnamon and nutmeg to the mixing bowl and mix together with a wooden spoon. (The batter will be quite thick. This is a good sign.)
  7. When combined, throw in the chocolate chips and fold them into the mixture.
  8. Spoon the batter into the prepared baking pan, smooth the top.
  9. Bake for 22 minutes. Do not overbake the brownies as it is ideal to have the centre nice and gooey.
  10. Allow to cool in the pan. Do not cut into squares till completely cooled.
  11. Cut to reveal the ooey gooey-ness!
  12. Serve with a dollop of thickened cream and dust with icing sugar.

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