Lately, I’ve been really noticing the various plants and trees in my neighborhood that have chocolate colored leaves. I don’t know why, but it really fascinates me! One such plant/shrub that is quite common in the Pacific Northwest, is called Japanese barberry. This is just a small snip of a branch from a fairly large shrub about a mile from where I live. Most of these shrubs are scattered across my hood, with some used as hedges in public parks. Anyway, this small obsession made me want to make something with a deep chocolate flavor. And this brownie recipe I found on Taste.com.au really fits the bill!
Not only are they called chocolate brownies, but they are specifically called Australia’s “most-loved” chocolate brownies. So of course I had to try it. I wanted something with cocoa and chocolate. This calls for about 7 ounces of chocolate that you melt with 7 ounces butter, and 2 Tablespoons of cocoa. Normally, I always try to put my own spin or twist into recipes, but for recipes like this, I want to follow the recipe to the T. After all, why mess with a simple brownie recipe, right?
In my haste to experience what all the fuss was about with these brownies, though, I neglected to heed the part where it says to let stand for a day before cutting it. As a result, the edges are not as sharp and clean as I would’ve liked. My bad…oh well, they were still very tasty and I fully understand why they are called “most-loved”. When I tried to cut one brownie in half later in the day, it was a lot easier to get a sharp edge.
Australia’s most-loved chocolate brownies (recipe from Taste.com.au)
200 grams unsalted butter
200 grams dark chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
¾ cup gluten-free all-purpose flour
2 Tablespoons cocoa powder, unsweetened
Preheat oven to 375 degrees. Line an 8” x 8” squar pan with parchment paper. Set aside.
In a saucepan, melt the butter, chocolate, and sugar on low heat, stirring constantly just until all the chocolate is melted. Remove from heat and transfer to a heat-proff bowl. Set aside to cool slightly.
Add the eggs and vanilla to the chocolate mixture and stir to combine ingredients together. No need to beat the mixture. Sift the cocoa powder and flour over the chocolate mixture and stir in again until all the flour and cocoa are moistened.
Pour into prepared pan and bake for 20 minutes. Remove and set aside to cool. Cover and let stand for a day before cutting, in order to get clean sharp edges.