04 March 2012

Valrhona Chocolate Brownies

I can't believe that two months have already passed since the new year. Where did all that time go??

There are so many new recipes that I'd like to try, but the list keeps growing faster than I can tick them off. 

As I scrolled down the list, I decided to pick a simple one - Alton Brown's Cocoa Brownies, made with cocoa powder rather than melted chocolate. Do any of you watch his show Good Eats? It's an unconventional and rather scientific way of presenting recipes; sometimes quirky. Some like it, some don't. I think it's all in good fun and there are always interesting things to learn. 

(Sorry for this lousy pic. Hubby took the camera, so I only had my Blackberry to take this photo.)

As with all American recipes, I always cut down on the sugar. So that was one change I made to the recipe.

Another change was to scale the recipe down by 25% to fit my 6x9 inch pan. 

Finally, the most important change - using Valrhona chocolate powder instead of normal cocoa powder. 

These brownies have a lighter, more cake-like texture due to the whisking of the eggs. So if you like the dense fudgy sort of brownies, this recipe is not for you. 

Makes 6-8 portions in a 6x9" pan. 

  • 3 eggs
  • 100g white sugar
  • 120g brown sugar
  • 170g melted butter
  • 120g Valrhona chocolate powder, sifted
  • 2 tsp vanilla extract
  • 50g flour, sifted
  • 3/8 tsp salt
Butter and flour, or line with parchment paper, a 6x9 inch pan.
Whisk the eggs till fluffy and light yellow. Add both sugars and whisk till combined. Then add remaining ingredients, and mix to combine.
Pour the batter into baking pan and bake at 150*C for 45 minutes. Brownies are done when a toothpick inserted into the center of the pan comes out clean. Remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

These brownies freeze well. Just heat them up in a microwave, and serve with vanilla ice cream, toasted almonds and Hershey syrup for a sweet treat!!

Hope you all enjoy this easy recipe!
Feel free to add nuts (walnuts are best) or marshmallows into the batter for a rocky road brownie.

Just remember to serve them warm - they somehow taste better :) 


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