Thursday, 11 August 2011

Chocolate brownies - maybe even better than my (previous) favourites!

So again, this may not look like much... but this chocolate brownie recipe was amazing! It actually included an icing, but after letting the brownie cool I decided that the icing would probably spoil it. I think it was the right decision as well, as the brownie was delicious just as it was.

The sponge (can you call it 'sponge' if it's brownie?) was gooey and soft, but not too dense or overly rich. This brownie had just the right consistency - gooey and sticky, but a little cakey. The main difference recipe-wise between this and my previous favourite brownies is that this one did not have any chocolate in the batter (just cocoa powder and chocolate chips) and used only caster sugar, instead of a mix of granulated and muscovado sugars. This means that these brownies are less fudgy, but I liked them better as they were less dense and little more cakey (all the time retaining the stickiness and gooey-ness of brownies). The white and milk chocolate chips were the perfect extra.

In the picture above the brownie doesn't look much; as with the last cake I was taking it to work so didn't want to cut it until I got there. The taste more than makes up for it though!

1 comment:

  1. Your brownie looks fine as it is, I think icing sometimes can be overkill and make things too sweet. I've never heard of using granulated sugar in a cake, I'd always use caster sugar anyway as its more refined, though I've no idea what the difference is in cake once its been baked. Maybe granulated give a more grainy texture??? Oh and I think a Brownie is one type of cake and sponge is a another type of cake, though I guess it depends on your recipe and how similar it is to a sponge recipe.