I once came across a rather heated discussion about how Brownies ought to be. Crumbly or Chewy? It's astonishing how passionate some people can get when it comes to their food.
It reminds me of how Jamie Oliver almost started civil war in Spain after adding chorizo to his Paella and tweeting about it. Fortunately for me, being a mere mortal/unknown blogger, I do not fear being the receiving end of somebody's wrath for bastardising a national dish. (^_^)
So back to the Brownie question. Crumbly or chewy? To compromise, my friends , is the key to good foods and world peace. Why settle for one gustatory gratification when you can have both? Take this brownie recipe for example, the sides and top is both crumbly and crisp, yet once sliced, it is a gooey, fudgey and chewy. The best of both worlds.
250 g dark chocolate
200 g butter
50 g coconut oil
200 g brown sugar
50 g white sugar
1 tsp. vanilla
130 g flour
30 g cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
150g of your favourite, chocolate chip
Put a heat-proof bowl over a pot of steaming water. Melt butter, coconut oil and chocolate together. Once chocolate mixture is smooth and lump-free, take bowl from the heat. Rest for 5 minutes.
Allow to set for about 20-30 minutes before slicing.