Since last week, it's school hols here in Australia, wet season was here too since last Tuesday. Though we managed to have a good fun outdoor before the wet came. Kiddos enjoyed playing badminton with grandma...
Yes Grandma is here, aunty and uncle too, so it's a full house. Grandma is good at making potato's donuts. Both B and N enjoyed making it, not to mention they lurve eating them. Thursday, pouring cat and dog again... they stayed indoor, made a slime used recipe from their own school, Friday, we made a felt craft. In the afternoon, they wanted to make fudgy brownie. D'you know something ?, both my daughters when they were younger, they weren't sweet tooth at all, healthy food preferred, as mum quite picky in term of their food. Only mum munched on brownie, now they do too.
Grandma's verdict about this fudgy brownie was "this taste like real chocolate bar". I understood why she said so, as some brownies out there... somehow become rich of yolk, instead of block of chocolate, but this is my preference.
Recipe is from Martha Stewart's site, before I tried this recipe, I always used her other recipe from Martha Stewart Every Day Food Mag. In this mag, it doesn't ask for baking powder, pretty dense brownies.
the one without baking powderI made a few times used recipe with baking powder-less one, friends love it, they blamed me for getting them eating so much of calories while they kept munching on it. I like the one with baking powder too, texture is a bit crumbly, would set the next day. Love both ! Except the excess sugar.I slashed most of sugar though. Can't afford to have a house full of sugar high folks....
Super-Fudgy Browniessource Martha Stewart
8 tablespoons/1 stick (120 gr) unsalted butter, cut into pieces, plus more for pan
1 cup (130 gr) all-purpose flour (spooned and leveled)
1/4 cup (20gr) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces (225 gr) semisweet or bittersweet chocolate, chopped
1 1/4 (280) cups sugar, here used 220gr
3 large eggs
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.