One particular thing that I never get tired of baking is brownie. Last month when I was in Jakarta I was the official food taster for mom’s brownie experiment. Uhm, actually more like her baking experiment, all kinds of cookies and cakes. I know, I know, it’s not fair. Mom has a diabetes for quite a while and her tastebuds for sweets has decreased significantly since then. Everything is too sweet for her. So she thought she’d pick me to be her bunny lab. Not that I mind All she asked for is to take photos of her baking in return. A fair deal, one photo in exchange of a plateful of warm brownie with melted chocolate and peanut butter oozing out…. Whoa, I’d die happy!
For this brownie I use my favorite recipe from Dessert Cookbook by Daniel Tay. I’m just hooked on his recipes, most of them work great. Not sure I’d like to try something else for now. Sure there’re hundreds of other brownie recipe out there which created by brownie experts with tips and tricks from their secret recipe. Which may work for them but not necessarily for me. With this recipe, I know every turns and curves, tricks and tips, so I won’t change. Perfect moisture (at least for me, don’t like it too wet) perfect sweetness, nice texture with a hint of creaminess from cream cheese. As for the presentation, thanks to Riana from Pennylane Kitchen. Makasih ya Ri! You’re such an inspiration…
Am not too sure about donut shaping manually, I got a weird oven in the kitchen that has a mind of its own. So spreading the batter flat on bakin pan may not be a good idea. I used donut pan instead. They seem to work fine, unless you prefer a flatter donut, just slice off the bottom a bit more.
Let me link you to my previous posting on Brownie Recipe here.