Sweetbakes: Thick cocoa brownies

I know it's kinda weird to bake brownies during CNY season, but I did that...Haha.. But it's really for a gathering with my Secondary friends. I wasn't able to be there early for their potluck session, thus I compensated with my brownies with ice-cream.

It was my first attempt at making brownies from scratch although many people tell me how easy it is to make from scratch. Laziness always overcome me. Just can't help it =) From the title, you can tell how thick and chocolatey my brownies are.

So here's my recipe for the brownies with some modifications.
*Warning* This recipe requires good arm strength. Not for the weak! (LOL... Just kidding about the 2nd part, but it really requires alot of stirring.)

Thick Cocoa Brownies (Makes 16 large or 25 smaller squares)
http://www.epicurious.com/recipes/recipe_views/views/108346










Ingredients
1 and 1/4 sticks unsalted butter (I used 155g)
225g of fine sugar (I feel that the amt of sugar can be reduced further)
85g plus 2 tbsp of unsweetened cocoa powder (You can reduce this if you don't like a strong cocoa taste)
1/4 tsp of salt
1/2 tsp pure vanilla extract
2 cold large cold eggs
60g all purpose flour
2/3 cup walnut or pecan pieces (Optional)

8-inch square baking pan

Method
1) Position a rack in the lower third of the oven and preheat your oven to 162°C or 325°F (I put mine to 175°C)

2) Line bottom and sides of baking pan with parchment paper or foil, leaving an overhang on 2 opposite sides for easy removal of brownies from pan.

3) Combine butter, sugar, cocoa and salt in a medium heatproof bowl and set the bowl in a wide pot/pan of barely simmering water.

4) Stir from time to time until butter is melted and the misture is smooth and hot enough that you want to remove your finger fairly quickly after dipping in to test.

5) Remove the bowl from the pot/ pan and set aside briefly until mixture is only warm, not hot.

6) Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

7) When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the but, if any. Spread evenly in the lined pan.

8) Bake for 30-35 minutes until a toothpick plunged into the center emerges slightly moist with batter. Cut into 16 or 25 squares.











The results?
Thick, chocolatey brownies that are ever so delicious with a whooping scoop of vanilla ice-cream!

Sweet Bakes