These brownies have saved my hide a few times when, say, the ‘rents decide to pop in and end up staying for dinner or friends come over for a quick chat and cuppa which turns into an all-day and all-night event. Lovely though it is to spend time with these special people, I’ve often found myself in an “oh no, what do I make for pudding?” predicament. Enter this recipe.
It’s easy and not very time consuming at all. The reason I’m able to whip it up with short-to-no notice is because these ingredients are always in my cupboard, and probably yours too. I also often make this when I’m cooking a very time-consuming main course. I usually make the brownies first and get it out of the way before tackling the several-hours-long mains.
Some brownies are too sweet and rich (is there such a thing?) but not this. The creamy chocolate-y-ness (that should really be a word; can you imagine the Scrabble points?) is just right. In fact, you can even serve it with ice cream. Some puddings make you feel uncomfortable, some even ill, but you can happily make this without worrying about that.
Here’s a tip. Initially I made the chocolate sauce (so easy; two ingredients, some heat and you’re done) when I was ready to serve dessert. What I’ve been doing lately is making the sauce once the brownies have cooled, then pouring it over them so they soak in it. You don’t have to do it this way. I actually happened upon this method when I had very little notice, got invited to a friend for dinner, quickly made the brownies and sauce and just poured it over them and reheated when ready. It. Was. Amazing.
It’s easier to use a square baking tray. I use a 9 x 9 inch silicone baking tray. The reason for this is because I prefer cutting the brownies into squares as opposed to slicing it like a cake. Having said that, it’s purely for my convenience and I’ve used a round tin many times, but I prefer the square tray for this recipe.
Something important to remember is that the universally-accepted toothpick test does not apply to this recipe. Because you’re making it chewy, you don’t want it to cook like a cake, so after half an hour, if you do the toothpick test, it should not be clear. It should be brown and gooey. Another thing is that my preference is always vanilla paste but you can substitute this for two teaspoons of vanilla extract.
Chewy Chocolate Brownies
Servings: 9 Prep time: 5 minutes Baking time: 30 minutes
- ¾ cup butter, melted (170g)
- 1 cup white sugar (200g)
- ½ cup light brown sugar (100g)
- 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
- 3 eggs
- ¾ cup flour (85g)
- ½ cup cocoa powder (50g)
- 1 teaspoon baking powder
- pinch of salt
- non-stick spray
Preheat your oven to 180°C (350°F).
Spray your baking tray with non-stick spray.
Using an electric whisk on high, beat the eggs and sugar until properly mixed, about 10 seconds. Sift in the flour, cocoa, baking powder and salt and stir to combine. Add the melted butter and vanilla paste and beat until well-combined, approximately 30 seconds, scraping down the sides.
Pour the batter into your baking tray and bake for 30 minutes.
If you do the toothpick test at this point, it will come out gooey, so there is no need. After 30 minutes, take the baking tray out and let it cool for about 10 minutes before cutting your brownies into squares.
While you’re letting the brownies cool, make the chocolate sauce:
- 90g chopped dark chocolate, cut into small pieces
- 150ml cream
On medium-high, heat the cream until warm but not boiling. Don’t let the cream boil, you want to heat it just enough to melt the chocolate. Chop the dark chocolate and add it to the warm cream, removing the pot from the heat. Stir with a whisk until it’s smooth and then pour over your brownies. You can refrigerate this dish until you’re ready to serve it, in which case reheat it and serve as is or with ice cream.