Tuesday, August 21, 2012

Cocoa Brownies

      These were supposed to be fudgy. However they didn't turn out as fudgy as I would like so they don't satisfy my requirements to be called a fudge brownie. They are decent brownies, though, and are great if you like a dense but cake-like brownie.

Dense but not fudge-like. Still good though.

        The reason that I chose to try this recipe instead of any other was because this recipe uses only cocoa powder and was called 'the perfect fudge brownie'. My usual brownie recipe uses semisweet chocolate and is close to being fudge-like so I was intrigued that using only cocoa powder could result in a fudge-like brownie as pictured in the website I got the recipe from. Here is the picture as shown on the website:

Very different from my results huh?

      I cannot understand how I got such drastically different results from the author of the recipe. I followed the recipe, only omitting the nuts, and altered some things in the frosting. Like I said, the brownies were decent and after getting some feedback from the people who tasted the brownies (who said it was a little too sweet), here is an altered recipe

Cocoa 'fudge' Brownies
makes 12 servings

1/2 cup butter/margarine (115g)
1 cup sugar (225g)
1 tsp vanilla extract
2 eggs (large)
1/2 cup plain flour (63g)
1/3 cup + 1 TBSP cocoa powder (approx. 48g)
1/4 tsp baking powder
1/4 tsp salt

makes enough to cover the brownie

100g confectioner's sugar (0.8 cup)
2 TBSP cocoa powder
30g butter/margarine
1 tsp vanilla extract
1 TBSP milk

1. Preheat oven to 175°C. Grease and line a 8x8inch baking pan.
2. Sift flour, baking powder, salt and cocoa powder together in a bowl
3. In a separate bowl, stir softened butter and sugar together with a spoon for about one minute.
3. Add the vanilla essence and beat. 
4. Add eggs one at a time, beating after each addition
5. Add the flour mixture to the butter mixture in 3 batches. Fold in and stir well after each addition.
*Don't whisk the batter because you don't want to incorporate air into it.
7. Pour batter evenly into the prepared pan and bake for about 25 minutes, until the edges just begin to pull away from the pan.
This is important because you don't want to overbake the brownies.
8. Take the pan out of the oven and leave to cool. Don't remove the brownie from the pan yet!
While the brownie is cooling, prepare the frosting.

 1. Sift the confectioner's sugar and cocoa powder together in a bowl
2. Melt the butter in a separate bowl and mix the vanilla essence into it.
3. Slowly whisk in the cocoa/sugar mixture into the butter. I say 'slowly' because confectioner's sugar tends to fly everywhere if you are not careful!
4. You want to get a spreadable consistency that is a bit thicker than chocolate syrup.
5. If the mixture is a little too thick, add milk by half-tablespoons and whisk till you get the right consistency.

Your brownie should be part-cooled by now so it should be firm enough to handle. Carefully remove the brownie from the baking pan and onto a plate. Spread the frosting onto the brownie and put the plate in the fridge for at least 3 hours.

I know that it sucks to have to wait 3 hours. But it is worth waiting to have the brownies cold, after the flavours have had time to blend together.

PERSONAL NOTE: Try adding some instant coffee powder (dissolved in a small amount of hot milk) or mint essence to the frosting for a different flavour!

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