Spongy Brownies with Warm Chocolate Sauce (Bill Granger)

Are you a brownies lover?

Dense and fudgy or light and cakey kind?

Yes, we love brownies. Both fudgy and cakey and ALL kinds... LOL!

This well-publicised Bill Granger's basic brownies recipe can be found everywhere: in the book, Best of Bill and Bill's Basic, here and here. This recipe can be found everywhere? They must be good as I would imagine... All I wanted was to bake these brownies but I didn't know what I was expecting. After our first bite, we were surprise! Oh... spongy brownies!!! These moist and chocolat-y brownies are truly unique because of their spongy texture.

We can clearly differentiate that these brownies are different from others that I had previously baked at here, here, here and a lot at here. They look and taste like brownies but somehow have similar texture of a dense chocolate cake. They are neither compact nor fudgy, only SPONGY! To clarify further, what I mean about spongy is obviously not the soft and spongy sponge cakes kind of texture but spongy or springy enough to absorb any chocolate sauce, cream or melted ice cream.

And, this is why the book, Best of Bill, recommends serving these brownies with warm chocolate sauce and ice cream. I have enjoyed mine with the recommended creamy chocolate sauce and they are really good!

Bill Granger's Basic Chocolate Brownies... Surprisingly spongy!

Just melt and mix!

Can't wait to try a slice of this freshly baked brownies ...

Oh! See the spongy pores of this brownies!

Cut into small pieces and dust with cocoa powder...

We need to make a warm chocolate sauce to eat with this brownies...

More, please!

Here's the recipe from the book, Best of Bill: The Ultimate Collection of Bill Granger's Classic Recipes by Bill Granger (with my modification and notes in blue)

Chocolate Brownies
345g superfine sugar
85g cocoa powder
(I used Callebaut Dutch-processed one)
60g all-purpose flour
1 tsp baking powder
4 eggs, beaten
200g unsalted butter, melted
2 tsp vanilla extract
200g dark chocolate button
(I used Callebaut chocolate callets with 70% cocoa)

Preheat the oven to 160°C (or 150°C fan forced). Stir the sugar, cocoa powder, flour and baking powder togther in a bowl. Add the eggs, melted butter and vanilla and mix until combined. Mix in the chocolate buttons. Pour into a lined 22cm square tin and bake for 40-45mins

Allow the brownies block to slightly cool then cut into eight pieces. Place each on serving plate and dust with extra cocoa powder if you like, then serve with the chocolate sauce. 

Note: Using 3/4 of the recipe, I have baked my brownies using 15cm x 25cm loaf tin at 150°C fan forced for 40 mins

Warm Chocolate Sauce
125g dark chocolate
(I used Callebaut chocolate callets with 70% cocoa)
185ml cream

Place chocolate and cream in a heatproof bowl and place the bowl over a saucepan of just simmering water. Whisk occasionally until a thick sauce forms. Instead of using this method, I melt both chocolate with cream in a microwave-safe bowl using a microwave.

Cool sightly before serving.

Happy Baking
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