Super Yummy Homemade Goey Chocolate Brownies

Kids love Chocolate Brownies, so do I !

Being a mom with two kids, I had a sudden urge to taste brownies when I see Chocolate cake in a bakery shop.

Brownies are alike tiny cakes which are super thick, goey and full of dark chocolate taste that kids and I love best.

Brownies are ideal for school packed lunch for kids and my afternoon teatime snack when I am lazy to slog in the kitchen.

Brownies are easy to prepare if you have the basic ingredients in the kitchen, whereby you don’t have to drive to the supermarket to get those extra ingredients.

I love rich and dark coated Chocolate Brownies, especially chilled ones where the choclate frosting does not fall apart when I sink my teeth into the brownie.

The texture of chewy and goey brownie is different from any regular Chocolate cake.

The only difficult part in making brownie is the preparation of the chocolate frosting which takes a little more time and extra work.

You will need to melt the baking chocolate in an unique way.

Remember, do not use any regular dark chocolate or milk chocolate because you do not want to add more sugar into your frosting.

Get a ceramic or heatproof bowl whereby the bowl does not break when it is hot.

I had used a Pyrex bowl which is suitable for cooking stew over the stove and microwave oven.

Heat up a small soup pot with half water. When the water started to dance, turn off the heat and quickly place the Pyrex bowl over the pot.

The heat from the water would rise and melt the pieces of broken baking chocolate in the bowl slowly.

Use a stainless steel spoon to stir the chocolate with thick cream. That makes a perfect chocolate frosting for your brownies.

Chocolate Brownies

Ingredients:

55g self raising flour
1 tbsp cocoa powder
115g unsalted butter
225g castor sugar or icing sugar
1 tsp of vanilla essence
2 eggs (Grade A) -beaten
55g toasted walnuts-chopped

Frosting:

115g dark chocolate for baking purpose

150ml thick cream

Method to prepare:

Preheat the oven at 180C. Grease a square or round cake tin.
In a plate, sieve the self raising flour and cocoa together.
In a saucepan, place the butter and a little water together, keep stirring over low heat to melt it.
Remove from the heat, pour the melted butter into a small bowl.
Mix in the vanilla essence, stir it.
Beat in the eggs, one at a time.
Then, transfer the butter mixture into the sieved flour, mix well.
Keep stirring until it form a silky, shiny, soft batter.
Stir in chopped walnuts, mix well.
Pour the brownie batter into the prepared cake tin.
Even the surface with the back of a spoon.
Bake in the oven for 30 min. Remove from the oven. Leave the brownie to cool off in the tin.
Now let’s make the frosting.
Break the baking chocolate into a heatproof bowl. I used a Pyrex bowl.
Heat up a pot of water to boiling status.
Then, cover the mouth of the pot with the bowl ( with the baking chocolates in it).
You will noticed that the chocolate is melting now.
Stir in the thick cream.
Beat until the chocolate and cream are blended well.
Then, spoon the frosting over the brownie. Dust with icing sugar over the top.
Leave the frosting to cool and set in before cutting the brownies.
Keep the brownies in the fridge.