These brownies are adapted from the Hummingbird Bakery’s Raspberry Cheesecake Brownies.
Lovely as the recipe is, I like to bake the brownie bars on their own. They can satisfy some serious cravings for dark chocolate.
I’ve made minor modifications to the recipe but here it is, dedicated to all you dark chocolate lovers out there – especially among the A-Z community!
Makes about 18 brownie bars, perhaps more, if you’re less generous with the serving size.
200 gms dark chocolate, roughly chopped
200 gms butter
180-200 gms icing sugar
110 gms plain flour
1. Pre heat oven to Gas 3 (325 F).
2. Melt the chocolate in a bain-marie until completely melted.
3. Beat butter and sugar together until smooth.
4. Add eggs one at a time, mixing all the time so that they are well incorporated.
5. Add in the flour, a little at a time and mixing well so that you get a smooth batter.
6. Add in the chocolate and mix completely.
7. Pour into a greased baking tray and even out with a spatula.
8. Bake for about 30 minutes or until the top is firm. Let cool.
9. Refrigerate for a couple of hours and then cut into bars or squares.
10. Dust with confectioner’s sugar to prettify them or dig in if you can’t wait!
1. I used 150 gms of Willie’s Cacao Chef Drop – Rio Caribe 72%. These are my new favourites. Beware they are terribly addictive too. For the balance 50 gms, I used Lindt cooking chocolate.
2. I have reduced the sugar from the original recipe. If you are using a different variety of chocolate, you may need to adjust the sugar, as per your taste.
3. Wrap the brownies bars individually to retain their fresh taste for longer.