I love a fudgy chocolate brownie, but I am not keen on white sugar as it can be so sweet and it has been refined. This recipe was perfect and makes a perfectly sweet, gooey, yummy brownie. It completely hits the spot for a sweet fix but keeps your conscience completely clean as there is nothing refined in it which keeps it nice and healthy. As they are better for you it means that you can have them more often!
- 145g unsalted butter
- 250g unrefined light muscavado sugar
- 65g unsweeted cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla bean paste
- 2 eggs, cold (I popped mine in freezer)
- 70g whole wheat plain flour
- Position an oven rack in the lower third of the oven and heat to 170 degrees (fan). Grease the bottom and sides of an 20cm square baking pan.
- Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
- Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
- Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
- Stir in the vanilla with a wooden spoon or spatula. Then, transfer to your mixer bowl with beater attached. Add the eggs, one at a time, beating on speed 3 (or vigoriuosly beat by hand).
- When the batter looks thick, shiny and well blended, add the flour and beat until fully incorporated and leave the mixer on for a couple of minutes, (if by hand, then beat with the wooden spoon or spatula for 40 to 50 strokes). Spread evenly in the greased pan.
- Bake for 25 to 35 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).
- Cool completely then remove from pan, sprinkle with icing sugar. Cut into 12- 16 squares.