Brownie Post #10.
So I made this last week, following the miserable series of South Africa in England. The only consolation was that the one English brownie on the side got lots of extra medals. Still. England…you know? Happy baking was called for.
Standard brownies didn’t seem dramatic enough, and also we had some white chocolate chips sitting in the fridge. So, light bulb moment.
I completely improvised this, and the proportions I ended up with garnered a great deal of disapproval from my dear oldest sister in her war against Evil Sugar. But she’s very far away so such chastisement is easy to ignore, which worked out great for brother and I because these brownies really were very good. Next to perfect. (But that’s partially because I think I finally understand our oven.)
Here are ingredients (which you should know what to do with) and random but specific measurements which should only ever be taken as suggestions:
2/3 cup Sugar | 130 g Butter | 3 Eggs | ½ cup Flour | ½ cup Cocoa Powder | 1/2 tsp Baking Powder | 1 tsp Vanilla | White Chocolate Chips
My sneaky trick to avoid both super undercooked brownies and disappointing over-baked brownies was to put the oven at 150-160 C (instead of my default 175 C) for 30 mins. If this is a normal thing other people do then don’t tell me. I would like to think of it as a sneaky trick. Leave me be.
Also this is the most perfect brownie texture I have ever achieved. Just so you know.