I came across this chocolate brownies recipe in one of many supermarket magazines diligently collected during my supermarket shopping trips. I’ve never baked chocolate brownies before so I was really looking forward to results anticipating nothing but pure success. After all the recipe promises a lot. I followed instructions to the dot but the result was far from what I expected. The brownies where too “wet”, they were not even baked properly in the middle despite the fact that I extend the baking time for another few minutes (you know… just in case). Yep, that’s not what I wanted to say the least!
I decided to make some changes. I swapped vegetable oil for butter, reduced the amount of cocoa and plain yogurt, added raspberries and vanilla to improve the taste. I modified baking time a little and after a few attempts I am really happy with the result but all this just shows how careful you have to be with recipes you get from books and magazines.
These yummy chocolate brownies have dry crust, they are not too sweet, have a moist texture, rich cocoa taste and wonderfully refreshing taste of raspberries. Of course, we tested them with coffee too but there is no ultimate winner I guess. Cappuccino and espresso pair chocolate brownies really well but they would never be my “first” choice. Turkish coffee and cafe latte are much better if you ask me. Turkish coffee just brilliantly teams with chocolate while cafe latte brings out milkshake like flavor from raspberries. Fantastic, I’m telling you!