Friday, December 2, 2016

Triple Chocolate Brownie

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
3 eggs
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 

 Whisk together eggs, white and brown sugar and vanilla until well combined

 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.

 Whisk egg mixture into the chocolate mixture.

 Sift flour, cocoa and salt and fold into the chocolate mixture .

 Add in the chocolate chips. Stir! Stir!Stir!

Bake in a preheated oven ( 180°C) for 20 minutes.
Allow to set for about 20-30 minutes before slicing.

Best eating warm as it is or with a scoop of your favourite ice cream and sauce. Yum!

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