The Ultimate Chocolate Brownies by Adventures With Sugar.

by Kyla Van Heerden
793 views
The Ultimate Chocolate Brownie

A beautiful take on the classic Chocolate Brownie.

Recipe by @adventureswithsugar

Facebook: Adventures with Sugar

Blog: www.adventureswithsugar.com

SIDENOTE! *this recipe can be made with normal cake flour instead of rye flour and plain brown sugar instead of demerara. The results will be slightly more cakey than fudgy.

The Ultimate Chocolate Brownie

The Ultimate Chocolate Brownies by Adventures With Sugar. Essential Flavours

Print
Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • • 180g butter
  • • 100g 70% dark chocolate
  • • 150g milk chocolate
  • • 1 1/2 tsp instant coffee granules
  • • 100g rye flour
  • • 30g cocoa powder
  • • 1/8tsp bicarbonate of soda
  • • 1/4 tsp flakey salt
  • • 3 large eggs
  • • 1 egg yolk
  • • 1/2 tsp vanilla essence
  • • 150g demerara sugar
  • • 150g brown sugar
  • • 80g cocoa nibs (optional)
  • • 100g pecans (optional)

Instructions

  1. Preheat the oven to 180 degrees celcius. Grease and line a 20cm square cake tin. Make sure there is enough overhang of the baking paper, so it is easier to lift out.

  2. In a medium saucepan, brown the butter. Melt the butter until it begins to bubble and turn a brown colour, with the milk solids settling at the bottom. Be careful not to burn the butter.

  3. Then add in the coffee granules and chocolate and mix well, until all the coffee is melted. Set aside to cool slightly.

  4. Sift the rye flour, cocoa powder, salt and bicarbonate of soda and set it aside.

  5. With a stand or hand-held mixer, beat the eggs and sugars for around 5 minutes until the mixture has tripled in volume and looks pale.

  6. Gradually pour in the melted chocolate mixture, followed by the dry ingredients.

  7. Fold in the cocoa nibs and pecans. Set the batter aside to rest for 5 minutes.

  8. Then pour into your lined pan and bake for 40 – 45 minutes, until the brownie has risen and set, and the edges begin to crack a bit. A skewer inserted WILL NOT come out clean, as you want the brownie to be fudgy.

  9. Wait a few hours for the brownie to cool before cutting into it.

Notes

*this recipe can be made with normal cake flour instead of rye flour and plain brown sugar instead of demerara. The results will be slightly more cakey than fudgy.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!