Rich Dark Bitter Brownies

Hello, 2021! I’m starting this year’s recipe with a sweet treat.

Are you a brownie lover? I sure am. Frankly speaking, I’ve never heard of anyone disliking brownies. But, what about dark bitter brownies? Between the dark, regular and milk chocolate of any kind, I always go for dark. The darker the chocolate, the bitter it is and the more cells in my body light up. Haha Personally, I can go up to +80% cacao. Anything above 90% is just TOO BITTER!

For this recipe, I used Lindt Excellence 85% cacao. Please use good quality dark chocolate of the same percentage. That way the brownies will turn out like how it’s made in this recipe. By the way if you’re looking for gluten-free and dairy-free brownies, checkout my adaptation of Rachel Allen brownies.

Rich Dark Bitter Brownies
Rich dark bitter brownies… Mmmmmmm! ❤️😍

Let’s start!

Preheat the oven to 160oC and line a 8″ x 8″ square tin.

Rich Dark Bitter Brownies Making
Place chocolate and butter in a heatproof bowl. Melt the content over a pot of simmering water. Stir frequently until the chocolate is just melted. Remove bowl from heat and stir to combine them. Tsk, the natural light makes the chocolate look light brown in color instead of dark.

Rich Dark Bitter Brownies Making
Next, whisk in organic unrefined raw cane sugar. No worry if the batter became grainy. If you use regular white sugar, you need to reduce the amount as raw cane sugar is less sweet than white sugar. How much? I don’t know as I stop using white sugar in my house. If you use the exact weight for the white sugar, the brownies will turn out less bitter and sweeter.

Then, whisk in egg one by one. Stir in the salt and flour, combine until just incorporated.

Rich Dark Bitter Brownies Ready For Baking
Fold in the walnuts and finally scrape the batter into the square tin evenly. Bake on the middle rack for about 25-30 minutes, or until a skewer/knife inserted into the centre comes out with just a little chocolate clinging to it.

Rich Dark Bitter Brownies
This is like artwork. What do you think? 😛

When it’s thoroughly cooled in the tin, cut the brownie into 16 pieces squares (2″ x 2″). Enjoy however and whichever ways you like them! I gave some suggestions in the recipe below.

Rich Dark Bitter Brownies
I always store the majority of the brownies in the freezer and only leave a few pieces in room temperature and fridge. That way I don’t finish it quickly. LOL Besides, I love freezer brownies. I’ll let it defrost a little in room temperature before enjoying it.

Rich Dark Bitter Brownies
Brownies tower! This brownie is rich, dark, bitter and can be a little cakey or very fudgy depending on how you store it. Because it’s so rich, I can only eat one a day. Not a bad thing because I can enjoy the brownies longer. 🥰

This brownie is awesome on its own but there’s a way to elevate it to the next awesome level. Sprinkle some coarse sea salt on the brownie before serving. Dark chocolate + sea salt = Flavors bomb. 💣💣💣

Rich Dark Bitter Brownies
It’s a little cake-like fresh from the tin but became fudgy when cooled in the fridge/freezer which I like the best. Ohh, and walnuts in brownies are really a must!

Rich Dark Bitter Brownies
Makes 16 brownies

170g 85% dark chocolate, chopped if the size is large
70g unsalted butter, cut into small pieces
120g organic unrefined raw cane sugar (if using white sugar, reduce the amount)
2 large eggs
1/2 teaspoon fine sea salt
40g organic unbleached all-purpose flour
100g walnuts, chopped

1 x 20cm x 20cm (8″ x 8″) square cake tin

1. Preheat oven to 160oC. Line the base and sides of tin with baking paper.

2. Add dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until dark chocolate is just melted. Stir to combine, away from heat.

3. Stir in the raw cane sugar with a whisk. Then, whisk the eggs one by one.

4. Add salt and flour, stirring until just incorporated. If the batter is rigid, use a spatula.

5. Use a spatula to fold in the chopped walnuts. Scrape the batter into the cake tin and spread it evenly.

6. Bake for around 25-30 minutes on the middle rack, or until a skewer/knife inserted into the centre comes out with just a little chocolate clinging to it.

7. Cool completely in the tin. Cut into 2″ x 2″ squares (about 16 pieces). Fabulous on its own, either room temperature or chilled with a cup of coffee or milk, or eat with ice-cream or whipped cream on top. Keep in room temperature for 2-4 days, refrigerate for longer lasting or freeze it for even long lasting.

Happy baking!

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