the 'perfect' brownies

i found this recipe 4-5years ago on the net and scribbled it down on a piece of paper that is now filled with butter and cocoa powder stains which smells like..brownies =x the recipes measurement is by cup which according to my mom and her 'agaration' (aka estimation) it refers to the volume of a tea cup we have at home. and ever since i have been using that as my gauge. This recipe was my very 1st baking experiment and my 1st step into the baking world.

my mom has always been my teaching chef at home and thanks to her, my very 1st baking experiment worked and got me to where i am today. :) not forgetting my dearest sis who is always supportive whenever i got frustrated with my many brownie baking experiments and my darling nephew who loves eating cakes.

i always have the pleasure of baking brownies for everyone as many just love it..

before i was in LCB, i do not have any digital scale. all baking experiments is in accordance to my feeling for the day and measuring cups. especially baking of Brownies..as the measurement for brownie is in 'Cup' hence when people ask me for recipe i cant really tell them the exact measurement. i will give them measurement in cups telling them that it's the size of a teacup (showing them with my hand how tall and wide the cup is) also telling them i go by feeling if i want the brownies to be sweet or rich or chewy etc..hence, those who tried making, usually didnt get it right (sorry about that) =x 

today i am gonna post the recipe of the brownies which i made this morning using my DIGITAL SCALE (without my brownie-smelling notes). not to worry, the chances of failing this recipe will be 0.000000001% if you still do then i guess you should just order the brownies from me..keke

BROWNIE

Serves 16 (8"X8")

Ingredients

125g Butter, melted (5g more to butter cake tin)

185g Caster Sugar (can do with lesser, ~170g)

30g Cocoa Powder (can add more, ~45g)

2-3 drops of Vanilla Extract

100g Eggs (~ 2 eggs)

65g Plain Flour

Methods

1. In a big bowl, melt butter using a microwave (or place the bowl of measured butter in a pot of boiling water, ensure that water level is below the bowl, and cover the pot for 5-10 mins)

2. Use some of the melted butter to greased the cake tin and sprinkle it with flour (knock out flour really well as you do not want to see specks of uncooked flour at the base of your brownie after baking) 

NB: this step is done for easy removal of brownie from cake tin after baking. (you can also place baking sheet / grease proof paper on cake tin instead)

3. Preheat oven at 180 degree celsius and place greased cake tin into preheated oven. 

4. Mix caster sugar into melted butter. (Note: some sugar will dissolve but not entirely, gritty texture is normal)

5. Combine cocoa powder into butter and sugar mixture and add vanilla extract.(At this point, the mixture is still gritty and grainy)

6. Break eggs and stir into cocoa mixture in 2 inclusions. (Note: stir vigorously and ensure that all eggs had been combined into the cocoa mixture. the mixture is now shiny and smoother)

7. Stir in plain flour in 3 inclusions. (Note: Batter is slightly tight)

8. Remove cake tin from oven and pour batter into cake tin and bake for 20-25 mins.

(NB: use a knife or a toothpick to test if the brownie is cooked by piercing through the centre of the brownie. If toothpick come out clean, it is cooked.)

9. Let it cool completely before cutting. (it is best to remove brownie from cake tin immediately after taking it out of the oven as the heat of cake tin will continue cooking the sides of the brownie making it crispy. I like mine with both crispy and soft centre texture hence i often left it in the cake tin to cool) 

it has been a long while since i had made brownies. so glad that i had not forgotten the recipe and also it turns out perfect :)

xx