'I am Cakey' Brownies
Cakey brownies are the real winners in this competition. Lighter, fluffier and airier texture, yet still retains the rich taste of chocolate in a brownie. This recipe is super simple, only minor adjustments to the fudgy brownies recipe.
Servings 12 rectangles
Calories 289kcal
Ingredients
- 150 g Unsalted butter
- 50 g Dark chocolate
- 3 Eggs
- 210 g Caster sugar
- 110 g All purpose flour
- 35 g Cocoa powder
- 1/2 tsp Salt
- 50 g Milk chocolate, chopped (optional, but recommended)
- 50 g Pecans or walnuts, chopped (optional)
- Sea salt for sprinkles (optional, but recommended)
Instructions
- Cut the butter and break the chocolate into a heatproof bowl. Heat the bowl using a double boiler method, stirring occasionally. Once the butter and chocolate mixture has melted, remove the bowl from heat and leave aside to cool to room temperature.
- Preheat the oven to 175 degrees Celsius. Grease and line / flour a square baking tin – I used a 9×9 inch tin.
- In another mixing bowl, whisk the eggs and sugar together. Add the chocolate mixture and fold with a spatula. Add the flour, cocoa and salt into the mixing bowl and fold gently. Add the remaining toppings and fold (just to combine).
- Pour the mixture into the lined baking tin. Bake in the preheated oven for 30 minutes, max. Remove the tin from the oven and sprinkle some sea salt. Leave to cool before cutting.
Notes
Volume to metrics Conversions can be found here.