Everyone, or at least brownie fans, has their own ideal brownie. The die-hard cake-lovers would only serve their brownies cakey and fluffy, the serious chocoholics frolic in the dark and fudgey squares, while the moderates enjoy to tread the path between the two aforementioned camps.
Remember I mentioned a gem of a book in the previous entry? As if the life-changing banana flapjacks wasn’t enough, this is another proof that the understated Sue Lawrence’s Book of Baking is truly a gem.
Chewy, moist, fudgey, oh-so-chocolatey, and topped with a gorgeous crackly wrinkled crust;– I couldn’t ask for more in a decadent 2-inch square.
In my never-ending quest for the perfect brownie, I came across what became a staple recipe in my household. It was fudgey, chewy, and most importantly, takes only about fifteen minutes to whip up. But just like how seasons change, palates evolve over time, and I found myself yearning for a little something more. This recipe for dark muscovado brownies filled that gap for me.
As much as I am a fan of cocoa powder in bakes, there is a certain chocolate decadence that can never be replicated without the presence of melted chocolate. And when you pair that with the rich molasses from dark muscovado sugar, you’re most certainly on the right path to sheer brownie bliss.
But the best part of these brownies for me? The glossy paper-thin crackly crust adorning the top of the brownies, as of protecting the fudgey chocolate surprise awaiting you beneath it. I don’t know when it was exactly, but it had almost become a personal obsession of mine to be on the lookout for this gorgeous crackly crust.
Some says it depends on how aggressively you beat the batter, Jacque Torres attributes it to the type of sugar you use, the hardworking people from King Arthur Flour claims that it is the result of melting butter and sugar together, while Alice Medrich writes in Bittersweet that the crust is due to the heating of chocolate before adding other ingredients.
Whatever the speculated science behind it, all I know is that melted chocolate plus dark muscovado sugar plus shiny crackly crust most definitely equals to the end of perfect brownie search.
Dark Muscovado Brownies
(adapted from Sue Lawrence’s Book of Baking)
350 gm dark chocolate (60-70 per cent cocoa solids)
200 gm unsalted butter
250 gm dark muscovado sugar
3 large eggs
70 gm plain flour
1 tsp baking powder
- Preheat oven to 170C. Butter bottom and sides of a deep 9-inch square baking pan.
- Melt chocolate and butter in a heatproof bowl over simmering water in a saucepan. Stir and mix until smooth.
- In a bowl, combine well the sifted flour, and baking powder. Set aside.
- In another bowl, put in the sugar, making sure to break up lumps if there are any.
- Add eggs one at a time, beating after each addition. Add this to the melted chocolate; combine well.
- Add in the flour mixture, gently folding together.
- Pour into the prepared baking pan and bake for 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. DO NOT OVERBAKE.
- Remove from oven and let cool for about 30 minutes. Cut into squares or desired serving sizes in the pan before allowing to cool completely. Remove from pan.