Brownies were a huge draw at Cafe Compassion… not that ours were particularly good, rather nobody at the time made brownies right in Chiang Mai. They made them like light, spongey chocolate cake. Our brownie was more like heavy chocolate fudge pretending to be cake.

I (Paul) took inspiration from the brownie and ice cream dessert that I first had at the Hard Rock Cafe in Singapore in 1993…constantly trying to recreate that experience.

These sold well, so even if I couldn’t recreate the experience, I think it turned out pretty well. Here it is for all to share.

The chocolate chips we used were from one of the bakery supply shops and was Tulip brand, but I don’t think it really matters.

We also did a gluten free version of this which just replaced the all purpose flour with rice flour.

Makes 1 13” x 11” tray

Ingredients

Preparation

On a steam bath, melt chocolate with butter.

When melted, add both sugars and whisk until smooth.

Allow to cool slightly, then add eggs, stir until just combined.

Sift flour, cocoa and salt. Add to it the chocolate mix and stir until homogeneous.

Line the tray with baking paper, pour the batter in and bake for 30 minutes at 170 degrees celcius. The toothpick should come out with a few bits stuck to it.