Skip to main content

Chewy, Fudgy Triple Chocolate Brownie

When I saw the recipe of this brownie, what comes to mind is this slab of thick, cakey, dark coloured, handsome square of brownie which screams of chocolate in each and every bite. I knew I was sold. Nevermind it was already 11.35pm. Nevermind the fact that Monday is looming dangerously close. Nevermind that I woke up at 4.30 a.m. that morning. I need a slab of that chocolatey brownie!

I took the recipe from Baking Illustrated by the same people who write for Cook's Illustrated. The book is one of the best investments I have made. Maybe I am just a cookbook twit, but it sure makes a interesting read when I need a cooking-session fix but haven't the time/effort to do the actual stuff. The thing about cookbooks from US (which accounts for 95% of my library collection!) is that their measurement comes in cups, tablespoons, Fahrenheit and what-nots! It can be so frustrating as I need to do the conversions. So I ended up with Baking Illustrated on one hand and Martha Stewart's Baking Handbook in another so that I can refer to her metric conversion table! Duh!

Anyway, Baking Illustrated really delivers what it promised in its lengthy discussion notes prior to the recipe. My brownie was really really the thick, cakey, dark coloured, handsome square of brownie that really screams of chocolate in each and every bite when I sink my teeth into them!

Ahhh.... I am in chocolate heaven on wee hours of Easter Monday.

Chewy, Fudgy Triple Chocolate Brownies
(adapted from Baking Illustrated)

100g 74% dark chocolate (I used ones from Carrefour)
100g plain milk chocolate
120g butter, cut into cubes
3 tbsp cocoa powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup all purpose flour (plain flour)

1. Preheat oven to 180 degC.
2. Grease a 8 inch square pan and line with baking paper.
3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.
4. Whisk together the eggs, sugar, vanilla, and sat in a medium bowl until combined. Whisk the warm chocolate mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in centre comes out clean with a small amount of sticky crumbs clinging to it, about 35-40 mins.
5. Cool on a wire rack for 2 hours before cutting.


  1. *drool* did you keep some for me? I am a chocolate addict too lei
    a definite "perk me up" to chase away monday blues


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre