Brownies Kedut - Totally Destroyed My Diet

Since the cats out of the bag and I've officially disclosed that I'm trying for another baby, I might as well disclose that I've officially abandoned my diet and decided to embrace dessert with open arms. (Baby post has since been taken down, at least until we have a confirmed pregnancy; Hubby doesn't want to jinx it!)

Anyway, since we're on the subject of desserts, I made this mean brownies kedut over the weekend. Paired it with a scoop of vanilla ice-cream.... Heaven in a bowl I tell you!

I thought I should share the recipe with you... A calorie's only good when it is shared with many. No one has fun eating dessert alone. *chuckles*

Brownies Kedut
(Adapted from Azlita Masam Manis)

400 gm Beryl's dark chocolate compound
150 gm unsalted butter
100 gm brown sugar
100 gm castor sugar
4 eggs
1 tspn vanilla essence
100 gm self raising flour (I used normal flour and added 1tspn of baking powder)
30 gm cocoa powder

• Preheat oven to 160degC. Grease and flour a 10x10 baking pan. If you are not using a removable bottom pan, line your baking pan with parchment paper or aluminium foil, leaving an overhand on two opposite sides. This will help when removing the baked brownies from the pan, once cooled. 
• Cut the unsalted butter and dark chocolate into small pieces and tip into a heat-safe bowl. Fill a small saucepan with water and heat until barely simmering. Rest the bowl on the rim of the saucepan, ensuring that it doesn't touch the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the saucepan. 

• In a separate bowl, combine the brown sugar, castor sugar, eggs and vanilla essence. Mix together with a whisk. Add to the melted butter-chocolate mixture. 
• Tip the flour (plus baking powder if used) and cocoa powder into a sieve held over a bowl. Tap and shake the sieve so they run through together free of lumps. Add this gradually into the earlier mixture.

• Pour the mixture into the prepared tin, scraping every bit out of the bowl with a spatula. Gently ease the mixture into the corners of the tin. Put in the oven.
• Bake for 30 minutes or until a skewer inserted in the center comes out clean. Do not over bake!
• Crack the oven slightly open and let it cool completely in the oven ~15 minutes. The top should have a shiny, papery crust - hence the name, kedut!

Check out that alluring kedut.

No anti-aging creams for this beauty. Kedut is the way to go! *giggles*

In this shot, I drizzled the top with some homemade salted caramel sauce - using just four ingredients i.e. sugar, butter, salt and heavy cream. Recipe here. But trust me, it is equally good with vanilla ice-cream!

Have fun embracing the kedut! Good luck :)