Fudgy. Chewy. Square. Round. How do you like your brownie?
There are three things I love in a brownie - chocolate, chocolate and, um... CHO-KO-LATE. As for texture, I vacillate between chewy and fudgy - I am more concerned with flavour. For me, whether chewy or fudgy, the finished product needs to be littered with enough chocolate pieces to provide a crunch with each bite.
Oh, and one other thing... if 'The Flower Duet' from the Opera Lakme doesn't play on repeat in my head with each bite, then the brownie is dead to me. DEAD!
I also like to enjoy my brownie warm, especially when ice-cream is involved. I first made this recipe back at the end of 2011 for my Guilt-Free Brownies & Fudge Sauce post. My photography wasn't so hot back then, but the recipe remains just as good.
For this batch, I thought I'd lighten and pretty things up with a little whipped topping in pink. I love most of the flavours in the line of Bakery Emulsions from LorAnn Oils. I used a small drop of the Red Velvet Bakery Emulsion to achieve the pink, but especially for the taste. Add a little crushed vanilla beans and this treat is complete.
To create the brownie bowls, I used this Wilton Dessert Shell Pan - the same pan I used two years ago. One bowl is the perfect portion for sharing with that special someone - even if that someone is you! ;).
These happen to be of a fudgy persuasion, are lower in fat, but still moist thanks to the prune puree.
So, you still haven't answered me - How do you like your brownie?
Have Some More Chocolate:
Servings: 6
Ingredients
Brownies
- 140 g bittersweet dark chocolate broken into pieces
- 30 g unsalted butter
- 190 g granulated sugar
- 1 large egg plus 1 large egg white
- 55 g prune puree
- 10 g pure vanilla extract
- 2.5 g table salt
- 75 g all-purpose flour
- 37 g unsweetened cocoa powder
- 90 g semi-sweet chocolate chips or chopped chocolate chunks (
Whipped Topping
- 500 ml 35% whipping cream
- 20 g Whip It stabilizer 2 packets
- A drop of LorAnn Red Velvet Emulsion just enough to achieve the pink colour
- A pinch of crushed vanilla beans
Instructions
- Preheat oven to 350ºF degrees. Grease the cavities of the dessert shell pan. Set aside.
- In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
- In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
- Spoon batter in prepared pan. Bake until top is firm, about 30 minutes. Let cool completely in pan. If having trouble removing from pan, use toothpicks or a silicone spatula to loosen and remove from pan.
To make the whipped topping:
- Chill a metal bowl and whisk in the freezer for a few minutes. Pour the chilled whipping cream into the chilled bowl and sprinkle the stabilizer onto the cream. Whip until soft peaks begin to form, add crushed vanilla and emulsion and whip to stiff peaks.
- Pipe the whipped cream onto the brownies using a Wilton 8b piping tube.
- Garnish to your liking and ENJOY!!
Notes
[brownie recipe adapted from Martha Stewart]
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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Radhika says
That combination of warm brown and palest pink is just so beautiful! R
G Pavao says
I really have to rethink the time I take a look at your blog. When I am having a cup of my morning coffee is probably not the best time. Now I am craving something chocolaty to go with my coffee. Can you send some over?
I Sugar Coat It! says
Yep, I like that combination, as well.
I Sugar Coat It! says
LOL! These are long gone - made them a few weeks ago. 🙁
I Sugar Coat It! says
It most certainly did! 😉 Piled high on a small plate sounds YUM!!