It’s been a while since I last baked for the CG. Preoccupied with a lot of activities or perhaps, I was just not feeling up to it. But when the desire comes, I quickly get my act together and started baking. This time round, I just want to do a simple bake. Brownies it will be.
I used an 8-inch square pan and the baking time took about 30 -35 minutes in total. While I couldn’t achieve a crinkly top, it delights me nonetheless. The added walnuts add a certain classy look to a traditional-looking brownies.
Ingredients (Makes 16 cut brownies)
145 grams unsalted butter
200 grams caster sugar
80 grams Valrhona cocoa powder
1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
1 teaspoon vanilla extract
2 large cold eggs
65 grams all-purpose flour
walnuts (to place on top of the brownie surface)
:: Position an oven rack in the lower third of the oven and heat to 165 degrees C. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
:: Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.
:: Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
:: Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spatula. Then add the eggs, one at a time, stirring vigorously after each one.
:: When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl. Spread evenly in lined pan.
:: Bake the brownies for 30 to 35 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges look dry and the middle still looks slightly under-baked.
:: Let the brownies cool completely before taking it out of the pan.
:: Use a serrated knife and cut into 16 square pieces. Sieve snow powder on top of the brownies.
This recipe is a keeper and the next time I bake again, I would use brown sugar and add loads of walnut pieces into the batter.
This is another recipe that results in light brownies. See the tray of brownies on the tray in the above pic? It’s prepared by an awesome mom friend and I asked her for her recipe.
4 eggs, beaten until fluffy
Add one tub of 275g of Nutella
Bake at 180C for 25 minutes
Okay, that’s all! 😁