Mother's Brownies

By • January 27, 2014 0 Comments

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Author Notes: This recipe brings back lots of memories and first times. The first brownies I had, the first recipe I tried making. Like any other boy, I love eating chocolate and I would ask my mother to make these for me. Served with a huge scoop of vanilla ice cream, it was divine to a small boy. As I got older, I tried making these brownies myself. Getting my hands dirty for the first time in the kitchen, I managed to make an amazing batch of rich decadent brownies. And I am certain that each one of you will be produce it as well. This is simplicity at its best.Domenico Tan


Serves 16-20

  • 125 grams Dark Chocolate
  • 150 grams Butter
  • 1 and 1/2 cups Sugar
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 3 Eggs
  • 1 cup Flour
  1. Melt the butter and dark chocolate. You can simply use a microwave for convenience sake.
  2. Using an electric mixer, beat the eggs, sugar and vanilla extract.
  3. Add in the mixture of butter and chocolate. Mix them well.
  4. Combine the flour and cocoa powder in.
  5. Pour batter into a baking tray lined with grease paper so that you can remove the brownie easily later on.
  6. Pop it into the preheated oven at 180 degree Celsius for 35mins. Alright, the thing about brownie is that it can be quite difficult to see if it’s done. If you want a cakey brownie, it’s simple, all you need to do is to insert a toothpick into the centre. If it comes out clean, it’s done. However, here’s the difficult part, if you are looking for a fudgy brownie (which I recommend), you do not want the toothpick to come out clean. And this is where it is confusing, an under cooked brownie would also cause the batter to stick to the toothpick. So this would require a little bit of trial and error till you get it right.

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