Sunday, June 26, 2011

Making Brownies

Sunday is like my baking day and today I was experimenting with Brownies, a cross between a cake and a cookie. I was inspired in making brownies by my friend, Astrid. Quite a while ago, she tweeted that she was about to get some Brownies so I thought of making one.

I made a silly mistake in baking my brownies today though. I forgot to put chocolate powder in the cake batter so I had white brownies in lieu of rich chocolaty brownies. Also, instead of having brownies with dense texture, my brownies turned out to be a pretty soft cake.


I altered some ingredients and techniques from this brownies recipe. Instead of using 200 grams of dark cooking chocolate, I only used 100 grams of it. I also didn't melt the chocolate bar together with the butter. Perhaps this is why I forgot to put the chocolate powder into my cake batter and subsequently, had a white brownies with chocolate hints.


  • 120 gr Self-raising flour
  • 200 gr Butter, melted and let it cool
  • 3 Eggs
  • 100 gr Dark cooking chocolate, chop then coat with a little bit of flour
  • 150 gr Fine granulated sugar
  • 60 gr Sliced almonds
  • 1 tsp Vanilla powder
  • 2 tbsp Milk powder, optional
  • Chocolate powder, optional
  1. Sift the cake flour and milk powder. Set aside.
  2. Beat the eggs, sugar and vanilla powder with high-speed mixer until white and creamy.
  3. Slowly combine the flour and melted butter into the wet mixture.
  4. Fold in chopped dark cooking chocolate and sliced almonds into the cake batter. Mix well.
  5. Bake in a preheated oven for about 45 minutes on small fire.

If we'd like to make a rich chocolate brownies from this recipe, we can either melt the dark cooking chocolate with the butter or add in some chocolate powder into the cake batter. Either way should work just fine. I forgot to coat my chopped dark cooking chocolate with a little bit of flour so all my chocolate was kind of 'drowned' in the bottom of my brownies. It's best to coat the chopped chocolate with flour to keep them from sinking to the bottom of the cake batter. 

Although my family thinks the brownies tasted pretty nice, we also agreed that today's brownies were kind of too sweet. Not sure if I put in too much sugar (but I think I followed the exact sugar measurement from the original recipe) or this extra sweetness was the effect of the dark cooking chocolate. Anyhow, next time I bake brownies, I picture myself reducing approximately 50 gr of sugar from the original ingredients.

One last thing, I guess using the real butter instead of margarine really helped my baking attempt today. I had really fragrant brownies.

1 comment:

  1. I suggest you try to use ingredient(s) that you are familiar with, they do contribute the sweetness and saltiness to your cake/cookies result too, I think...


Thank you for leaving your comment here!