Wow! Katharine Hepburn's Brownies....

When I read the name of the recipe, I was thrilled. I told myself that I have to taste this... to discover whether the taste would be as delightful as Katharine Hepburn's brilliant act.

Well, it's not a disappointment! The taste is... how should I describe it... divine. The top is dry, flaky and crusty but below is sweet, moist, chewy, and very chocolaty. The best part is, you only use one bowl to whip  up the ingredients. Therefore, you won't have to clean up a lot.

Thanks Stephanie for the recipe.

Ingredients:

60 grams unsweetened chocolate, coarsely chopped

113 grams unsalted butter, cubed 

1 cup (200 grams) granulated white sugar (I used brown sugar) 

2 large eggs

1/2 teaspoon vanilla extract

30 grams all-purpose flour

1/4 teaspoon salt

100 grams chopped walnuts or pecans (optional : [**I've tried without nuts, and with almonds too. My verdict: Nuts free brownies is divine but if you love nuts, pecans is the best.])

Method:

1. Preheat oven to 325 degrees F (165 degrees C). 

2. Line an 8 inch (20 cm) square baking pan. 

3. Melt the chocolate and butter in a stainless steel bowl using double boiling method (the bowl is placed over a saucepan of simmering water). Remove from heat.

4. Using a hand whisk, stir in the sugar.

5. Add in the vanilla extract and eggs.

6. Lastly, fold in the flour, salt and chopped nuts (if using).

7. Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. 

8. Cut into16 brownies. 

Adapted from: Stephanie Jaworski

Chewy Fudgy Brownies

I made it! My girl has been asking for a chewy brownies... I browsed through Mamafami's blog and found this recipe. It is chewy and lovely to be eaten immediately after baking.

Ingredients :

250g unsalted butter ~ cubed

400g cooking chocolate ~ cubed

6 eggs

340g brown sugar

2 teaspoons vanilla essence

20g chocolate emulco

80g flour

60g cocoa powder

140g walnut/pecan/almond/macadamia (optional) ~ chopped and toasted

Method :

1. Layer a 12" x 12" tray with greaseproof paper. Ensure that the paper is longer than the tray for easier removal of the brownies from the tray.

2. Melt butter and cooking chocolate using a double-boiler. Set aside till lukewarm.

3. In a separate bowl, whisk eggs, sugar, vanilla essence and chocolate emulco  till the sugar dissolves.

4. Pour the butter and chocolate mixture into the egg mixture. Mix well.

5. Add sifted flour and cocoa powder into the mixture. Do not overmix.
6.  Add in the toasted nuts.

6. Pour the mixture into the prepared tin and bake in a preheated oven at 160 C for 1 hour or till done. The temperature and the baking time depends on your oven.

7. Leave the brownies  to cool completely on a wire rack before cutting. Brownies is best eaten after leaving it overnight. (But I love them freshly from the oven).

8. You can cover the top of the brownies with ganache. You can also eat the brownies with icecream, custard sauce or deulce de leche or simply enjoy them the way they are.

Source: Mamafami