I posted this photo of my Bittersweet Brownies on instagram and a few people requested the recipe so I thought I would post it here on my blog! I love this recipe because it's very simple, uses cacao powder and it's not sickly sweet. The are lovely and rich with dense middles. I also like to make small portions, as who really needs 16 brownies ... unless they are having a party ... or a really bad week!
Prep time: 10 mins
Cook time: 30 mins
Total: 40 mins
70g unsalted, melted butter
125g raw sugar
30g cacao powder
Pinch of salt
1 large cold egg
1/2 teaspoon vanilla extract
1/4 cup (35g) all-purpose flour
40g chopped walnuts (optional)
1. Heat oven to 165 degrees Celsius. Line the bottom and sides of a 15cm square baking pan with baking paper (leave enough on two opposite sides so you can remove brownies later).
2. Combine butter, sugar, cacao powder and salt in a medium bowl. Heat the mixture slightly (till warm - in microwave or in a heat-safe bowl over a saucepan of water ) in order to create a smoother mixture.
3. Use a wooden spoon to stir in vanilla. Add egg and stir vigorously until batter looks thick and well blended. Next, stir in flour and beat with a spoon for 50 strokes. Lastly, stir in nuts (optional).
4. Spread evenly in the lined pans and bake in oven for 20-25 minutes until a toothpick can be inserted into center and come out almost clean (a slightly moist mixture is key!) - if not then bake for a further 5-10 minutes.
5. Cool completely then remove from the pan. Place into freezer for 20-30 minutes to create nice clean lines when cutting. Cut into 9 small squares. Store in fridge or enjoy straight away!
Originally adapted from a recipe by inspired taste.