Diary, day thirty-six – perfectly chewy dark chocolate brownies


I haven’t been able to shut up about brownies for days. The reason being… of course I made a giant batch for this weeks video.

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I’m so full. I’ve eaten a brownie (or two) every single day since I made them on Monday. It’s shameful I know. A good person (a better person than I), might have shared them. I mean, I did give away four out of the 9 pieces… but that means I still ate 5 all by myself. Actually, I’m eating one right now. I can’t decide if I’m more in love with the edges, or the toasted walnuts, or how dark & chocolatey they are.

I don’t have much to say about today’s video. I’m done making excuses. You all know I’m amateur, you all know I’m trying. I’ve been listening to the feedback being given & I’m trying to incorporate it. Hopefully you can see the improvements. Just, enjoy it!

– 180g unsalted butter
– 300g castor sugar
– 100g light brown sugar
– 150g dark cacao
– 1 tsp vanilla
– 1/2 tsp salt
– 4 large eggs
– 1 tsp xanthan gum
– 150g quinoa flour
– 60g walnuts

1. preheat the oven to 170C. Grease & line a 20cm x 20cm baking tin with parchment paper & set aside.
2. place the butter in a pot & cook over medium heat. You’re trying to brown the butter, so when it starts forming chestnut coloured lumps in the bottom of the pot, it’s ready. Remove it immediately because it will burn quickly at this point.
3. add the sugars, cacao, vanilla & salt to the butter & cook over low heat until most of the sugar has dissolved. Make sure to stir continuously.
4. transfer the batter to the bowl of your stand mixer & mix on low speed until the batter has cooled to room temperature. Once cooled, add the eggs one at a time & beat on high until each egg has been thoroughly incorporated.
5. remove the bowl from your stand mixer & add in the flour & xanthin gum. Using a spatula, fold in the flour until it is just combined. Do not over mix. Over mixed brownie batter is a death sentence for them.
6. transfer the batter into your prepared baking tin & sprinkle your walnuts on top. Bake in the oven for 25 to 35 minutes. The brownies are done when the batter is set & a knife can be inserted into the middle & only a few moist crumbs stick. Remove from the oven & allow to cool before cutting.


2 thoughts on “Diary, day thirty-six – perfectly chewy dark chocolate brownies

  1. I’ve never seen castor sugar. Is there a reason why this recipe can’t be made with what is available to consumers?

    • Good morning Fritz. Caster sugar is just your regular, run-of-the-mill every day white sugar. I only specified since I had two types of sugar in the recipe. I know I tend to use some hard to find ingredients in recipes every now & then, but generally I don’t want to make peoples lives too difficult. Hope this clears things up, happy to answer any additional questions :)

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