Pure Black Brownies!

I'm here at the office now on a Sunday. It sucks. At least I'm not that depressed because I was able to make a batch of brownies yesterday! I bought stuff on the same day from Chocolate Lover, a well known supplier of baking supplies in the Philippines.

I got the recipe from the book my girlfriend gave me which contains lots of techniques and recipes. I had to scale the ingredients to fit the cake pan. Also, I need to perfect the dough before I put in modifications. Also, I decided to spike the batch a little, so I added my favorite alcohol, Rum!

The brownies came out well after baking, though I'm looking for that fudgy consistency. I think I need to make use of cake flour instead of just plain all-purpose flour. And I wanted to have that crusty top, I wonder how will I achieve that, well back to Google for more research!

Basic All-Black Brownies (with a hint of rum) - Makes 35 2 x 2 inch squares

Brownie Batter

• 1 bar (225 g) butter 
• 400 g flour (I used Magnolia All-Purpose Flour)
• 1 1/2 Cup White Sugar
• 1 1/2 Cup Brown Sugar
• 6 medium Eggs
• 500 g Dark Chocolate 90 % Cacao content
• 1 Jigger Rum (I used Captain Morgan Spiced Rum)
• 1 tablet of Tablea OR Cocoa Powder

Equipment

• 10 x 14 x 2 cake pan
• Spatula
• Double Broiler
• Motar and Pestle (if you're using tablea)
• 3 Large Bowls
• Oven

Notes:

Tablea is dried cocoa nibs packed into a tablet. It's mostly used for making hot chocolate drinks.

1. Mix all dry ingredients together in one bowl
   
   
   
   
   
2. Put all eggs in another bowl.
   
   
   
   
   
3. Melt butter and let it cool. Once cool, mix with eggs. Add in Rhum in the Mixture
4. Melt chocolate in a bain marie (double broiler). Once cooled, fold and mix the butter/egg/rhum mixture over the chocolate. MAKE SURE THAT THE CHOCOLATE SHOULD BE COOL BEFORE MIXING AS THE CHOCOLATE WILL FORM LUMPS. Once the lumps forms, you're brownie mixture is useless.
   
   
   
   
   
5. Mix the dry ingredients one cup at a time into the wet ingredients. Fold it several times before adding another cup.
6. Spread the batter into the cake pan.
   
   
   


7. Crush the tablea into the motar and pestle. Sprinkle over the laid out batter.
8. Preheat the oven at 160 degrees Celsius.
   
   
   
   
   
9. Cook batter for 10 minutes.
10. Once the 10 minutes are done, just turn the pan around then put it in again for another 10 minutes, at this point, you can place any toppings you want, as the batter is still moist enough to hold the toppings but not stiff enough to be cut and prepared.
11. Pull mixture out of oven. Let it cool for 15 minutes.
12. Cut brownie cake into 2 x 2 inch squares.
    
    
    
13. Eat!