Brownies are a North American classic, created when a housewife made a mistake with a recipe she had received from a friend. Happy Accident? We like to think so. This brownie version is rich and decadent, and requires a little bit of resting time before cutting. We think you’ll agree the wait is worth it.
225 gm / 1 cup Mirage Margarine, room temperature
130 gm / ½ cup Dark brown sugar
320 gm / 1½ cups Granulated sugar
5 Eggs, large
10 ml / 2 tsp Vanilla extract
175 gm / 1¼ cups All-purpose ﬂour
15 gm / 2 tbsp Cocoa, sifted
3 gm / 1 tsp Instant coffee
15 gm / 2 tsp Cornstarch
320 gm / 1½ cups Dark chocolate, cut into pieces
5 gm / 1 tsp Salt
- Pre-heat the oven to 325°F(160°C).
- Coat the inside of an 8 inch square pan with Mirage Margarine. Line the bottom and sides of the pan with parchment.
- In a large heat-proof bowl, combine the chocolate, Mirage Margarine and instant coffee.
- Place the bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Stir this bowl occasionally while you prepare the other half to the recipe. Once the chocolate and Mirage Margarine are completely melted, keep this mixture warm.
- In a separate bowl with an electric mixer on high, combine the eggs, both sugars, vanilla extract and salt. Mix for about 6 minutes, scraping down the sides occasionally with a rubber spatula.
- In a smaller bowl, sift together the ﬂour and cocoa. Set this aside for now.
- Turn off the mixer and add the chocolate mixture to the egg mixture. Turn the mixer on low, just until the chocolate and egg are completely combined.
- Pour the ﬂour mixture into the chocolate and mix on low just until combined. You should no longer see any chunks of ﬂour.
- Pour the dough into the prepared pan and place in the oven.
- Bake for 30-35 minutes until there is a ﬁrm, slight jiggle in the centre and the edges are just starting to crack.
- Remove from the oven and allow the brownie to cool in the pan for at least 2 hours. This allows the chocolate time to re-set.
- Slice and enjoy.
- To serve as a dessert, reheat brownies in the microwave and top with sweetened whipped cream and a side of fresh berries.