I love brownies and was not picky about them until I stumbled upon the “Adult Brownies” sold at Andronicos Market. I was hooked. This brownie has a heavenly melt-in-your-mouth, rich, dark chocolate, moist, and fudgy texture (there are testaments to this brownie if you google it). What to do with this new addiction? I live too far from any Andronicos to just pick one up whenever I have a craving for it. So I set out to find a recipe that can give me that same satisfaction. I have come pretty close to finding it. Coco and Me’s and Nigella Lawson’s are just the recipes to do the trick. I tried both recipes and secretly enjoyed both brownies all by myself. In this post, I have adapted Nigella’s recipe by substituting nuts with unsweetened cocoa powder, and omitted the sauce.
225 g dark chocolate, 70% cocoa solids
225 g butter
2 teaspoons vanilla extract
180 g granulated sugar
3 eggs, beaten
88 g unsweetened cocoa powder
Makes 16 squares
1. Preheat the oven to 338 F degrees.
2. Combine butter and chocolate in a saucepan. Heat over low heat, stir constantly until smooth. Remove the pan off the heat, mix in the vanilla and sugar. Set aside the mixture and let it cool.
3. In a medium bowl, beat the eggs and incorporate it into the chocolate mixture. Whisk to mix well.
4. Add the cocoa powder to the mixture. Using a spatula fold everything together.
4. Grease a 8 inch square baking pan (tin or Pyrex) with butter. Pour in the mixture and bake for 25-30 minutes or until the top has set but still give a little jiggle in the middle when you shake it. It is best not to over bake the brownies so when it has cool down you will have a moist and gooey result.
5. Allow the brownies to cool in the pan before cutting into squares.
Enjoy this luxurious brownies with cup of hot coffee, glass of cold milk, a dollop of whipped cream, a scoop of ice cream, or whatever your palate desires.