3 October, 2015
I like chocolate brownies a lot. Especially the dense cake like type. But I find most recipes make ones that are too sweet or too gooey. So I did some tweaking to a basic brownie recipe to get the texture to my liking.
I’m using just the egg whites, not the whole eggs. This helps reduce the richness slightly. Also I’m adding chopped dates, cashews and candied winter melon in the batter. Dates and melon helps create a lightness without affecting the dense texture.
When brownies cook, a crusty skin id formed and that makes the inside cook slowly without drying out. But I wanted to change this, so I cracked the skin halfway through to baking and mixed it with the rest of the batter and continued to bake.
I ended up with a rustic looking brownie but the texture was exactly what I wanted. To decorate the top, I thinly drizzled some melted chocolate, once completely cooled. It wasn’t overly sweet, and the dates and winter melon really made a huge difference to the mouth feel.
I had the brownies in the fridge in an airtight container. They lasted for a good few days and retained the softness. I could eat them straight out of the fridge without reheat which is a bonus. I am totally in love with this recipe and hope you’ll like it too.
- 200g butter
- 200g dark chocolate
- 1 cup brown sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup plain flour
- 1/2 cup chopped dates
- 1/2 cup chopped winter melon preserves
- 1/3 cups chopped cashews
- 50g milk chocolate for decorating
- Preheat oven to 170 °C.
- Line a brownie tin with baking paper.
- In a double boiler, melt 200g chocolate and butter.
- Cool down to about 35 C.
- In a bowl of a stand mixer, beat egg whites and sugar on law speed.
- Pour the chocolate mixture and continue to beat until combined.
- Fold in the flour on law speed or using a spatula.
- Add nuts, chopped dates and melon straight in the batter fold through to combine.
- Pour the batter in to the tin, spread equally to all corners and flatten.
- Bake in the oven for about 30-40 minutes.
- Halfway through to baking, break the crust that forms on top and mix it with batter.
- Once done, cool on wire rack.
- Melt the milk chocolate in a microwave.
- Fill a small piping bag and drizzle over top to create a chocolate mesh.
- Cut in to squares and store in an airtight container.
- Leave the crust if you like it that way. Also, this is just as tasty without the chocolate on top.