dark muscovado brownies

[missusgeek]

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.

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.

Recipe (and more photos) on my foodblog, or after the jump.



And just like that, my search for the perfect brownie has come to a chocolatey end :)

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

1. Preheat oven to 170C. Butter bottom and sides of a deep 9-inch square baking pan.
2. Melt chocolate and butter in a heatproof bowl over simmering water in a saucepan. Stir and mix until smooth.
3. In a bowl, combine well the sifted flour, and baking powder. Set aside.
4. In another bowl, put in the sugar, making sure to break up lumps if there are any.
5. Add eggs one at a time, beating after each addition. Add this to the melted chocolate; combine well.
6. Add in the flour mixture, gently folding together.
7. 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.
8. 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.