Some say Brownies originated from a cake recipe which baking powder were omitted, resulting in a cake that didn't rise but taste great. Others described it as a cross between cake and cookie, a cake with a crust on top. Brownie fans are divided into 2 groups. One group preferring the cakey type, the other, fudgy or also called chewy types. Using a simple recipe below, and baking them a few times for 3 days, I have discovered how to tweak it to convert into either cakey or chewy brownies.
100 g dark chocolate
125 g butter, softened
2 medium eggs
150 g soft brown sugar
60 g plain flour
1. Preheat oven temperature 165 C. Grease silicon mold with butter or corn oil.
2. Melt chocolate in a bowl (either bain-marie style or in microwave: two 20 seconds burst at high, take out and stir after the first burst). Add in butter and stir until melt.
3. In a separate bowl, lightly stir to mix the eggs and sugar. Do not whisk as whisking will incorporate air into batter and result in brownies full of holes (not compact). Pour in chocolate mixture and stir. Gently fold-in the sifted flour.
4. Pour mixture into molds, half full.
5. Bake for 35 minutes. Remove brownies from mold only when completely cool.*
*Silicon mold can withstand extreme changes in temperature, for example direct from oven to freezer (too cool brownies super fast if you want to bake another batch but have only one mold), and vice versa.
This recipe gives cakey brownies. For chewy ones, reduce the amount of eggs or use smaller sized eggs.
Brownies are not complete without toppings. Toppings can be whipped cream, chopped nuts, powdered sugar, fudge...etc. Feather icing technique is used to decorate the flower shaped brownie below.
