Blue Ribbon Tablea Brownies

These rich and fudgy tablea brownies taste like a warm cup of tsokolate, and are simple enough to make when the chocolate craving strikes.
Difficulty
Easy
Servings
12–16 pieces
Wait Time
40 Mins
Active Time
10 Mins

We adapted this brownie recipe from Linda Skeens, the woman-slash-blue ribbon machine who went viral for sweeping awards at a county fair in Kentucky, Virginia. She bulldozed the competition and bagged first, second, and third place for best cookies, candy, and savory bread. That’s on top of her medals for best cake, pie, brownies, jelly, jam, and spaghetti sauce.

With a track record like that, we had to give Lola Linda's Blue Ribbon Brownies a shot.

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What is Tablea?
Filipino tablea or tableya, meaning "tablet", are pucks of pure chocolate. They are made with local cacao beans that have been fermented, dried, roasted, ground, and shaped into coins or balls. Tablea serves as the main ingredient for sikwate/tsokolate (Filipino-style hot chocolate) and champorado (chocolate rice porridge).

Using unsweetened tablea yields fudgy, chocolatey brownies that taste just like a hot cup of tsokolate. This recipe delivers maximum results with minimal effort: it’s super easy to make, uses ingredients you already have, and will always turn out delicious. Don't be surprised if you polish half the pan yourself.

  • 1 cup (115g) unsweetened tablea
  • ½ cup (113g or half a block) unsalted butter
  • 1 cup white sugar
  • ½ cup firmly packed brown sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
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