I am a very impulsive and poor planner when it comes to baking, which is why I found myself red-food-colouring-less and poorly equipped to make red velvet cupcakes, and later, 3 eggs short, halfway into making these brownies.
I made such drastic adjustments to my reference recipes that I think I can safely call this my own recipe. And it turned out fine! It’s not as fudgy as a normal brownie but it’s sufficiently chocolatey, so I’m calling it a brownie cake. When I do make these again I think I will add more dark chocolate (because it could be a little more fudgy!) and less sugar, though this was already less than half of what the original recipe called for. I love experimenting with baking hehe.
Makes approximately 14 brownie squares
- 100g dark chocolate
- 200g butter
- 1 egg
- 100ml milk
- 1.5 cups flour
- 3/4 cups sugar
- 2tsp cocoa powder
- 1tsp baking powder
- pinch of salt
- Melt chocolate and butter in a bain marie.
- In a separate bowl, combine flour, sugar, cocoa powder, baking powder and salt.
- Whisk in egg and milk.
- Fold in chocolate and butter.
- Bake at 180c for 25 minutes.
Note: this brownie will puff in the centre! I baked mine in a mini loaves pan, so each rectangle puffed quite a bit.