I lost count of the number of times I’ve baked this brownie. It’s always been everyone’s favourite; my husband’s, my colleagues’, my friends’, and even my husband’s colleagues’. And over the years, the number of modifications I’ve made to the original recipe kept growing. That’s why I thought it’s probably a good idea to put it down in writing. Well, the latest version, at least.
- 170 gr semi-sweet chocolate, roughly chopped
- 170 gr unsweetened chocolate, roughly chopped
- 1 stick (113 gr) unsalted butter
- 3 large eggs
- 1 cup granulated white sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon rum (can be substituted with vanilla extract)
- 1 teaspoon instant coffee powder
- A pinch of sea salt flakes (optional)
To make the batter:
- Preheat oven to 350F (177C) and prepare a square 8-inch pan.
- Melt all chocolate and butter in a heatproof bowl over a pot of gently simmering water. Stir in coffee powder just until it dissolves. Set aside to cool.
- In a large bowl, beat eggs and sugar with a wire whisk until fluffy. In another bowl, sift and mix flour and baking powder together.
- Pour a little bit of the chocolate butter mixture into the egg mixture to temper it, then pour the rest in and stir to combine. Fold in flour and stir until mixture is well combined. Pour rum and mix it into the batter.
- Pour batter into the pan and sprinkle with sea salt flakes (if using). Bake for 25 minutes or until toothpick inserted into the center comes out with chocolate crumbs. Let it cool completely before cutting into squares.
I chose to add rum instead of the traditional vanilla extract because rum gives off a nice, sweet, smoky, and alcoholic aroma to the brownie. Adding coffee to chocolate-based batter is Baking 101. Coffee basically enhances the flavour of chocolate. And the sea salt was my latest addition, inspired by a friend who just loves to add sea salt to everything chocolatey.
There have also been other additions that I experimented with over the years, such as mini chocolate chips, chopped pecans, and chopped almonds. But the purist in me kept going back to the basic. Besides, I personally don’t fancy nuts inside chocolate and the final result is already chocolatey enough without the need to overdo it by adding chocolate chips.
You can serve the brownie with anything really; caramel sauce, butterscotch sauce, raspberry sauce, etc. But my all-time favorite way of serving it is to warm it slightly in the microwave and pair it with a scoop of vanilla ice cream. Nothing beats the classic combination of warm chocolate and cold vanilla 🙂