You know those perfect brownies with a gooey inside and a crispy top? I made it my quest to make a recipe where it was so, while still being healthy enough for me to stuff myself with – slightly less – guilt. (Note: these brownies are cake-like rather than fudgey.) These brownies are not for the faint-hearted. Rich, dark, chocolately, with a deep undertone of molasses running through them and a perfect, crackly top.
TIPS AND TRICKS
Ok, now that the advertising to these brownies is done…;) Let’s talk about the tips and tricks. I researched into the (sort of) science behind having a crispy top on the brownies. It’s not actually down to luck – which I thought before.
The crispy top is created by a meringue rising to the top, which is created by creaming the butter and molasses for a long time, and mixing the eggs for a long time with the creamed molasses. Some websites say that molasses or brown sugar are too moist to create that crispy top – I disagree. If you beat it for long enough, then the crispy top will form and you also get more depth of flavour as well as slightly more healthiness. Mixing sugar is also a good idea – try demerara sugar and molasses. The molasses give a rich flavour, and the demerara sugar gives a caramel flavour.
The cake-likeness of the brownies is due to using less flour (only 60 grams). There’s also a lot of butter – because using cacao powder instead of melted chocolate means the brownie is less moist – so needs more butter. Also: TIP – bring the butter and eggs to room temperature because that makes them easier to incorporate into the mixture.
- 115 grams of butter
- 248 grams of molasses (i personally don’t like brownies really sweet, so if I were to sub normal sugar (which is sweeter) then I would decrease the amount)
- 1 teaspoon of vanilla extract
- 2 eggs (normal)
- 60 grams of spelt flour
- 6 tablespoons of cacao powder
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 60 grams chopped walnuts
- In a deep mixing bowl, cream butter and molasses for 6-10 minutes until the mixture is fluffy.
- Add eggs, vanilla extract and mix for 5 minutes.
- If using spelt, sift twice.
- Whisk flour, cacao powder, salt, baking powder and walnuts in another bowl.
- Add the dry mixture and mix until just combined. Do not overmix.
- Put in a 23cm square baking tin. Bake for 20-25 minutes, until the brownie pulls away from the tin edges.
- Either let cool and then cut (by which point the top will have hardened) or eat warm. Or both!
Note: Yes they are healthier (not much but still healthier) but I’ve tested them on many people with normal taste buds – and they adored them!