Sunday, July 27, 2008

My super chocolatey BROWNIE recipe

7/After so many trial and errors, I came up with this recipe that I formulated 2 years ago. It's very chocolatey and it's very easy to make! You only have to use one saucepan to mix all of the ingredients so you won't really make a big mess in your kitchen with this. I've posted this recipe in some forums and when people ask me to describe it's consistency and texture, I tell them that it's a bit of the four textures that a brownie can have... cakey, fudgy, chewy, and gooey. What makes it a bit cakey is the 3rd class flour... the melted butter makes it a bit fudgy... what makes it a bit chewy is the brown sugar... and the melted chocolate (aside from the cocoa powder) makes it a bit gooey. I'm not really sure if the reasons for the consistency and texture are correct... wild guess!! :p Ha ha ha! Anyway, I sell these brownies so if you make them, please don't sell them! Ha ha ha! :p


* 3/4 cup cocoa powder (I use Bensdorp)
* 3/4 cup or 1-1/2 sticks butter/margerine (I use Magnolia Buttercup)
* 2 tablespoons lard
* 2 tablespoons semi-sweet or bitter sweet chocolate chips
* 1 - 2 teaspoons vanilla
* 3 large eggs
* 1 cup brown sugar
* 1 cup white sugar
* 2 tablespoons grated or finely chopped white chocolate
* 1 cup 3rd class flour (I use Cinderella flour)

*** Preheat oven to 350 degrees F
*** Grease a 13x9 inch rectangular pan or 9x9 inch square pan and line with parchment paper or aluminum foil.


1. In a medium-sized sauce pan, sift the cocoa powder. Add in the butter and lard and put on medium fire until everything has melted and slightly boiling. Remove from fire. (Did I say that right? Ha ha ha!)

(NOTE: Do not stop mixing while doing this because your brownies might have a burnt after taste.)

2. Add in the chocolate chips to the cocoa and butter mixture and stir until completely melted.

3. Add in vanilla.

4. Add in sugar. (brown and white)

5. Add eggs one at time. (Meaning, allow each egg to incorporate well with all the ingredients before you add another one.)

6. Sift the flour on top of the ingredients and add the chopped white chocolate before you mix.

(NOTE:Be careful not to over-mix the batter as it will be aerated and will look more like a cake instead of a brownie. As soon as you don't see any dry ingredients, STOP mixing. You will know that it has been over mixed if there are a lot of bubbles rising. Not to worry! All you have to do is to slightly tap the bottom of the sauce pan just to allow all the bubbles to rise on top.)

7. Pour on prepared pan. If you're using a 13x9 inch rectangular pan, bake for 18-22 minutes. If you're using a 9x9 inch square pan, bake for 25-27 minutes.

8. Allow to slightly cool and cut into squares.

9. Allow to cool completely and put them in the refrigerator for about 30 minutes just to allow the melted chocolate chips and butter to solidify a bit. (This'll create the fudgy texture.)

10. Serve at room temperature.

**If you have any questions or if you want to request some other recipes, please leave your comments here. Thanks!!! :-)

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