Tuesday, 10 April 2012

Very Very Chocolaty Brownies

Is there a blog that doesn't have a brownie recipe? OK, so maybe ones that just use foods starting with Z or other specialist blogs, but most mainstream blogs will have a brownie recipe and I've yet to see any two the same. There are so many different recipes, and they are all great, I suppose the one constant that makes a good brownie is that it has to be lovely and gooey and moist in the middle.

For me, a classic plain chocolate brownie is the best type there is. Don't get me wrong, I love all the different types of brownies from the ones with nuts or marshmallows in to the ones with caramel, mint, biscuit bases, smarties, oreos, peanut butter or anything else - but why add anything else when the plain chocolate ones are so good just as they are?

Very Very Chocolaty Brownies
will make about 20 small brownies

180g unsalted butter
180g 70% dark chocolate - the better the quality of the chocolate, the better the brownies
3 large free range eggs
270g caster sugar
seeds of 1 vanilla pod
90g plain flour
25g cocoa powder
1/2 teaspoon salt

1. Pre-heat the oven to 180 degree and bring a small saucepan of water up to a gentle simmer. Place a glass bowl on top of the pan but make sure that there is at least an inch of space between the bottom of the bowl and the simmering water.

2. Roughly chop the chocolate into small pieces and melt together with the butter in the glass bowl. At the same time, whisk the eggs for a few minutes until they start to thicken. Then add the sugar and vanilla seeds and continue to whisk for a few more minutes until the mixture is light, fluffy and pale. (You're not trying to make meringues here so don't go overboard on the whisking).

3. Whilst continuously whisking, mix the melted chocolate mix into the egg mixture. Then to fold all together slowly sift in the salt, then the cocoa powder and then the salt in to the rest of the mixture.

4. Pour all the mixture in to greased baking tray. The one I used was 20x20, but the key is to make sure that the mixture is about an inch thick. Place the tray in the oven and bake for about 20 minutes.

5. After cooking give the pan a little tap on the side and if the mixture is still very wobbly cook for another 5 minutes or until there is only the slightest wobble left. Then take the tin out and leave to cool for at least 20 minutes before serving, the residual heat will finish the cooking.

6. Cut into small (or large) squares and enjoy.

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