Ooey Gooey Wild Brownies
Michelle Phetlhe | Tuesday July 26, 2022 06:00
Brownies often, but not always, have a glossy "skin" on their upper crust.
This is determined by the amount of sugar used and I’m trying to reign myself in with my sugar quotient, which was increased by my coffee intake during winter. So I reduced the sugar that the recipe called for.
Another reason I had for reducing the sugar content was all the serving options I had for these brownies. Wild African Cream Liqueur and Vanilla Country Fresh ice cream.
Quite the combination of flavours, a perfect dessert for a nippy evening or a cool afternoon. This is my absolute favourite brownie recipe that I always run to when I have a super craving for a rich and decadent dessert.
They are rich, fudgy in the middle, and made completely from scratch. These brownies are even better than the box my sister Laura has shared with us a few times, and I’m willing to bet that you have everything you need to make them already sitting in your kitchen.
I know that saying these are the “best brownies ever” is a bold statement, but they are delicious and somehow taste even better after they have sat a little longer, say a day or two.
I know my boys and myself enjoy brownies that are rich and extra chocolatey, but my husband doesn't quite enjoy an overpowering chocolate presence, or rather dark chocolate, so I was accommodating and reduced the cocoa by two spoons.
The brownies still turned out dense with fudgy middles and pretty tops. These are perfect for brownie lovers. If you want to add chopped chocolate or chocolate chips, you can. These are your brownies, after all! Make them to your liking. We recommend stirring a handful of chocolate into the batter before pouring it into the baking pan or scattering chocolate on top of the batter in the pan.
One other thing I adore about these is how simple they really are to make. You only need one mixing bowl, and a spoon. There’s no mixer or fancy equipment required! To make them, follow these steps and share your end product with us on the Chellzkitchen Facebook page.
INGREDIENTS
10 tablespoons (145 grams) butter
1¼ cups (250 grams) granulated sugar
3/4 cup plus
2 tablespoons (80 grams) cocoa powder Pinch of salt
1 teaspoon vanilla extract or splash of lemon
2 large cold eggs (from fridge)
1/2 cup (65 grams) cake flour
2/3 cup (75 grams) chopped walnuts or pecans, optional Country Fresh Vanilla Ice cream or Wild Africa Liqueur Vanilla Country Fresh Ice Cream
PREPARE BATTER Position an oven rack in the middle of the oven and heat to 165 degrees. Line the bottom and sides of an 20x20cm square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan. Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep.
Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan. Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
Using a microwave: Combine butter, sugar, cocoa powder, and salt in a microwave-safe bowl, and then microwave for 20-second increments until the butter melts into the sugar. Make sure that you stir the mixture in between microwaving. Stir the mixture occasionally until the butter has melted and the mixture is quite warm.
Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot. Stir in the vanilla. Add the eggs, one at a time, stirring vigorously after each one. When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes.
Stir in nuts or chocolate if using. BAKE BROWNIES Spread the batter evenly in the prepared pan. Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached. Cool completely before removing from the pan — this step is essential and helps the brownies set. Cut into 16 squares. And serve with Wild Africa and or Ice Cream.