A good friend of mine makes these amazing muscovado sugar brownies that are rich, fudgey and droolworthingly delicious.
They are wonderful and now I am thinking I need to get him to make me some soon. I did not have muscovado sugar in my pantry, but I did have some lovely regular brown sugar so I decided to make a version of his brownies.
I also wanted to reassure myself that my baking prowess did not desert me - my last two baking attempts were less than satisfactory. I've since confirmed that the organic flour I used was the culprit. Thank god for regular all-purpose! Not to mention, for this particular recipe, I was able to use my wonderful new food scale. Yes, I did not have a food scale until recently. I love it.
Brown Sugar Brownie (adapted from All Recipes UK)
25g unsweetened chocolate
60g semi-sweet chocolate pieces
100g unsalted butter
1/2 cup white sugar
100g dark brown sugar
1 tsp vanilla extract
2 eggs + 1 egg yolk, beaten
100g all-purpose flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking powder
Preheat oven to 350 degrees F and grease an 8 x 8 baking pan. In a double boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter together. Once melted, set aside to cool. Add the white and dark brown sugar to the cooled chocolate mixture and mix well. Stir in vanilla and then add the eggs and mix until fully incorporated. Sift together the flour, cocoa and baking powder, and fold into the chocolate egg mixture. Do not over mix. Pour the mixture into the prepared pan and bake for 25-30 mins or until a toothpick comes out clean when inserted into the brownie.
Let cool slightly and then cut into your serving size. I got 16 pieces out of this recipe - they only lasted a day. These are fudge-y chocolate-y goodness.