Following my recent update on my purchase of tablea during my last visit in the Philippines, I have decided the very next day (well, weekend actually) to make a quick and easy chewy tablea brownie.
I have been debating within myself which brownie type I really want – the fudgy, the chewy or the cakey. To be honest, I much prefer the crispy on top and chewy in the middle. So after a couple of minutes on Google university and referencing a couple of articles – I came up with what I hope is a perfect recipe for that chewy tablea brownie.
1/2 cup butter
1/2 cup tablea, chopped
1 1/2 cup sugar (I used 1 cup brown sugar + 1/2 cup honey)
1/4 tsp salt
2 tsp vanilla extract
2 whole eggs
1 cup wholemeal flour (you can use all purpose flour)
- Preheat oven to 175 degrees Celsius.
Melt butter in a double broiler. As I don’t have a double broiler at home, I boil a water in a saucepan and place my silver/stainless steel bowl on top. Much like this process.
- Once melted, mix chopped tablea into the melted butter. Mix until tablea and butter are well integrated. Set aside to cool.
Stir in sugar (in my case, it’s sugar and honey), salt and vanilla.
Mix in eggs one at a time.
Fold in flour and mix well for about 1 minute. Careful not to overdo the mixing.
Grease a 9″ x 9″ pan and pour in the brownie mixture. Sprinkle chopped nuts on top.
Place in oven and cook for 35 to 45 minutes until toothpick inserted comes out clean.
Let is sit in the oven rack for 10 mins. Take out and let cool for 30 minutes or more. I think the cooling part is the most important bit of this.
Serve as is or with vanilla ice cream on top! Yum
I have made a second batch of this and used rolled oats, processed to make it into ‘flour-like’. From my experiment, both oat flour and wholemeal oats give out same results.
If you’re trying out the same recipe, let me know what you think and your recommendations. Happy to hear from you!