New Classic Brownie

Since I’ve moved back to Sydney, I have been on a baking craze. I will casually browse through food blogs the night before, especially tastespotting because it has everything in a page. It is not hard at all to find something that I’d wanna bake. Then, I will be in a dilemma over which to try out and I stress myself out a little sometimes. Next morning, I will start getting my ingredients and bake.

Lately, I have been so caught up with work I do not even have the time to go through food blogs. Okay, I still go through them, but I had to stop because its such a torture to see and having the urge to bake but you know how much time constraint you have and alternating between work related tabs and food tabs on the browser can get pretty stressful and gives you the guilt trip.

So after some off days/week from flour and sugar, I finally had the time to myself, but I was stressing myself again. Why? I was so overwhelmed by so many recipes that I’ve been thinking of trying that I suddenly did not know how to pick. Choices. Reminded me about The Paradox of Choice.

It was tough, but in the end, I settled for good old brownie. I needed something familiar and quick.
After reading how awesome the brownie were and how people raved about it, I was sold. But seriously, how bad can a brownie be? And I wonder, how many brownie recipes have we all gone through and still go on searching for more? We are all spoilt with brownie recipes. So many ‘Best brownie ever’ and ‘Fudgiest brownie ever’ recipes.

Anyway, like anyone else, I am still willing to try out different brownie recipes. and here it is. A really fudgy brownie. I wished I used better chocolate, as it turned out, my cadbury 70% dark chocolate just couldn’t make it ( that’s all I have).
They are called NEW CLASSIC BROWNIES. I found the name weird at first, but then I understood. I guess its because the author made some tweaking to the conventional brownie method.

Brownie turned out to be super fudgy, crisp on the top ( how a brownie should be ). I also sprinkled some sea salt and dropped some dark chocolate chips on top before popping them into the oven.

SO here it is:

New Classic Brownie,
adapted from Anna of Crunchycreamysweet

Ingredients

113g ( 4 oz. ) unsalted butter
100g unsweetened chocolate (I used 70% cadbury dark chocolate)
225g castor sugar
1 tsp vanilla
1/4 tsp salt
2 eggs, room temperature
60g all-purpose flour

1. Preheat oven to 200C/400F and line a square 8inch cake pan with baking paper.

2. Melt butter and chocolate over a double boiler until a few pieces of chocolate are still visible. Remove from heat.

3. Whisk in the sugar and vanilla until well combined.

4. Whisk in eggs one at a time. Make sure the egg is incorporated into the batter before adding the next.

5. Add flour and fold using a spatula.

6. Whisk the batter with a mixer/wire whisk for about a minute until the batter pulls away from the mixing bowl ( I accidentally omitted this step, I think it might help in making the brownie more fudgy and chewy)

7. Pour the batter into the pan. (I also sprinkled sea salt and topped it with dark choc chips) and bake for 20 minutes.

8. While it is baking, prepare an ice bath at the sink.

9. Once the brownie comes out from the oven, gently place it onto the ice bath to stop the brownie from further cooking (so the insides remains fudgy) and let it cool completely before slicing.

Now, take a few slices and make yourself a cup of earl grey.

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