Regina's Brownie Pudding version 1

Description:
I made this brownie by modifying Pennylane Brownies. I change the mixing sequence and use chocolate to substitute the oil. The end result is like chocolate pudding with meringuey crust. I guess it's from too much sugar. I find the crust is a little bit too thick and crumbling apart. I think this recipe still needs some work for improving the crust.

I like the strong chocolatey flavour with this version and the texture is pudding like. This brownie is perfect with raspberry coulie to balance the sweetness of the brownie.

Overall, I give this brownie 7 out of 10 since the crust is crumbly and separating from the fudge.



Ingredients:
4 eggs, extra large 59 g min mass
400 g caster sugar
1.5 tsp vanilla concentrated extract, Queen's

150 g melted dark chocolate, You'll Love Coles Belgian chocolate
50 g melted unsalted butter
100 g peanut oil
2 Tbsp creme de cacao, Baitz

35 g cocoa powder, Home Brand 16% fat
200 g all purpose flour
0.5 tsp salt



Directions:
Place a layer of baking paper on the tin. Preheat the oven to 170 deg C.

Sieve and mix dry ingredients well.

Beat eggs, sugar and vanilla until the mixture is pale and fluffy. Add oil, butter, chocolate and liquor, beat at low speed with the mixer until combined. Add dry ingredients, mix well. .

Pour the batter to the tin. Bake for about 20 minutes. When the surface start cracking/drying, stop the baking process. Then, leave the brownie in the oven for another 10 minutes.