:p I regret most of the content/jokes here. 40% of which are cringe-worthy. This is not a blog that I'd want my nephews/nieces ...or anyone to read, actually. but it's still up here because of sentimental reasons. The blog took a lot of time to build & I just don't have the heart to delete it. If you do find the jokes funny - I'm happy to know that they're entertaining. Otherwise, here's a more "proper" one http://coffee-choc.blogspot.com ...prob not as funny, mainly about chocolates and coffee and food & music

Tuesday, March 9, 2010

15-minute Dark Choc Brownie recipe :) (Low-fat, reduced sugar)

Dark (60% cocoa) chocs are lower in fat + good for your sex life ;p
I love dessert, but I don't like anything that's tooooo sweet
unfortunately, that's what most ready-made cakes are like
- they contain too much sugar
So, start making your own dessert:)
it's easy
What I have here is a fool-proof dark choc brownie recipe:)
- yes, it CAN'T go wrong AT ALL if you use the 3 key ingredients listed below
& you only need 15 minutes to mix it up & pop it into the oven:)
- and then you can go have a quickie with your partner & practise the Lusty Leapfrog position while waiting for the choc brownie to cook
There are 3 main secrets to making good low-fat choc brownies :)
1) use good dark chocs (Lindt)
- and they'll turn out nice, no matter
(well, it doesn't have to be Lindt, but if you can get some good 50% & above choc bars.. that would do :) )
but of course..if it's for a big party, you may wish to substitute Lindt chocs with dark cooking chocs - eg Cadbury or Nestle
But cooking chocs suck - they render this "waxy" aftertaste in ur mouth
...my advise is - splurge on the dark choc, skimp on the flour/butter
You don't have to buy expensive butter/self-raising flour
they're all the same
- just get the Home Brand items
more people buy them & they're always fresher
2) fresh self-raising flour
- check the expiry date before purchasing.
The fresher the flour is, the more active the raising agents are
- and hence, the cake would rise more beautifully

3) use "salted" butter. real butter. no margarines
- do you know that real butter is actually healtier?
yes, the cholesterol content may be higher compared to margarines, but the calorie amount is about the same + 'pure' butter contains far less chemicals

Salted butter brings out the sweetness of the brownies - and you won't have to use quite as much sugar

The Recipe:)
a) The bottom layer
2 cups plain flour
1 1/2 cup melted butter
Mix well & line the bottom of the cake tin with the pastry
Prick the pastry with a fork

b) The middle layer
1 1/2 cup pure butter
1 1/2 cup icing sugar
5 large eggs
1 cup high-quality cocoa powder (Hershey's)
1 teaspoon 'real' vanilla essence ( not the fake vanilla flavourings, please. it's gonna spoil the brownies)
Mix the above ingredients. Then add
2 cups self-raising flour

Pour into the cake tin. bake at 180 degree Celsius for 40 minutes

Melt 300g dark choc (Lindt) with 1/2 cup skim milk and pour over the brownies
Put the tray in the freezer for 5 minutes.
Then add chopped almond, pecans, hazelnuts or any other kinds of nuts that you prefer


  1. Hi. Just a short note to say your blog is a great read. Great post - going to take my cooking utensils out now!

  2. Hi Charmaine,

    Regina here, for ExpatWomen.com.

    I would like to personally invite you to list your blog on our Expat Women Blog Directory (www.expatwomen.com/expatblog/) so that other women can read about and learn from your expat experiences.

    Many thanks in advance for your contribution and keep up your great blog!