Monday, 25 March 2013

Chewy Dark Chocolaty Brownie


Hi everyone. Happy Monday!.

My husband and I would like to thank you for continuously reading our blog.  Hope you like the recipes we are posting.  Should you have any suggestions or recommendations or questions, please do leave your comments and we will reply as soon as possible.

From this day onward, we will be having a weekly theme.  Expect that the recipes we will be posting will depend on the theme per week.  The theme will be based on the main ingredients, meal type, cooking method, cuisine type, or anything under the sun. Like, say, for this week, for example, what we will be posting are Filipino recipes using chicken and poultries as main ingredients.

And since I also bake once in a while (once or twice a week), we decided to post recipes on Sweets and Dessert including breads every Monday.  AND SO, we are starting with my Chewy Dark Chocolaty Brownie.



You might have notice that I post recipes almost every day without fail for the past weeks.  That's because aside from the reason that I have nothing much to do, cooking has become my hobby and my best way to practice my creativity.  It is very relaxing and gives me that certain adrenaline and excitement specially when my dishes/end results are as I expect them to be.  I think I am becoming an adrenaline-junkie when it comes to cooking.  The best part in cooking is watching your love one/s enjoy your dishes.  I love to watch my husband  relish every morsel of dishes, snacks, and desserts I cook for him and his words of gratitude like "thank you" and "I love you" because of the food I made for him melts my heart. I love to hear appreciation from my nephews and niece specially when they tell me what I serve them is "yummy". You see, satisfying the palate and tummy is indeed in itself a reward but admiration is an added bonus.

Like my chewy dark chocolaty brownie, it was really so heart-warming to see my husband devour slices and slices of my brownies.  If only, I wasn't thinking about his well-being, I would had just let him finish-off the whole pan-full of this delicious, chewy, moist, dark, very chocolaty (not so sweet) yet very high-in-calorie brownies.I guess I just have to experiment on a brownie that is healthier (lesser in calorie but without using sugar substitutes)

My husband's favorite part is topping the brownies with a scoop of my home-made Chocolate Ice Cream which I made without using any ice cream maker. I was thinking of drizzling these yummy dessert with a dark chocolate ganache but wouldn't that be an over-kill? Anyway, Frederick really loved this that he even ate my share.



     CHEWY DARK CHOCOLATY BROWNIE

Ingredients :

All purpose flour - 3/4 c + 2 tbsp
Unsweetened Natural Cocoa Powder - 3/4 c
Salt - 1/4 tsp
Granulated White Sugar - 1 c + 3 tbsp
Vegetable Oil - 12 tbsp
Eggs - 3 mediums size
Vanila Extract - 1 tbsp
Honey - 2 tbsp

It really takes time to convert my recipes into US measurement since I weigh my ingredients up to the last gram.  You see, as I always explain, an extra 5 grams or 10 grams make a huge difference in the outcome of a cake, bread, brownies, cookies, or any bakery and patisserie products.  And it would be much easier (redundancy intended to emphasize) to adjust a recipe if they are in grams (metric measurement).  But since some readers of our earlier posts on cakes and breads, suggested that we provide the ingredients in cups and tablespoons, we have decided to go on with that.  It's not an easy task however.

Baking Procedure :

Baking Temperature : 180OC
Baking Time - 18 to 25 minutes 
Yields:  9"x9"

1. Preheat oven to 180OC

2. Mix all the dry ingredients together and set aside.
3.  Using a spatula, mix the oil, eggs, vanilla extract, and honey with the dry ingredients until the batter is smooth and homogenous (not lumpy)


The resulting batter is almost ganache-like in texture.
 
4. Pour the batter in a greased-and-floured or wax-paper-lined baking pan. 

I recommend that you use a metal baking pan instead of a glass baking dish.
 
5.  Bake  for 18 to 25 minutes at 180OC or until a cake tester or a wooden-tooth inserted in the middle of the brownie comes out clean, without any crumbs attached to it.



© myFresha-licious (25March2013)



No comments:

Post a Comment