On Friday I shared a photograph of my brownies on Facebook and I promised that I would share the recipe, so here it is:
To me a brownie is like a cross between a cake and a cookie – perfect and soooo yummy! I love that moist squidgy dense texture that just melts in the mouth. The great thing about brownies is that you can add so many different ingredients to them! Marshmallows, flavoured extracts, nuts, white chocolate chunks, cherries. In fact, one of my customers, the lovely Sheryl, was baking brownies at the weekend too and she was adding Amaretto soaked cherries to hers – this is so something I am definitely going to try next time!
As with any recipe where chocolate is the predominant flavour, you should use the best quality chocolate and cocoa you can afford. I often use chocolate with 70% cocoa solids in my baking – my preference of brand is Green and Blacks Cooking chocolate and Cocoa Powder.
So here it is:
- 250 g unsalted butter
- 250 g good-quality dark chocolate (70% cocoa solids)
- 340 g soft brown sugar
- 80 g cocoa powder, sifted
- 80 g plain flour, sifted
- 1 teaspoon baking powder
- 4 large free-range eggs
- 100g chopped nuts, (optional)
- 1 tsp. pure vanilla extract
- handful of milk chocolate chunks/chips
- Position your baking rack in the middle of the oven and preheat to 170°C. Line a 20/25cm square baking tin or tray with some greaseproof paper.
- Melt the butter and the chocolate in a large bowl over some hot water (this is called a Bain-Marie if you want to use the correct terminology) and mix until smooth.
- Leave the butter and chocolate mixture to cool for around 10 minutes.
- In a separate large bowl, mix together the sugar, cocoa powder, flour, baking powder and then add this to the chocolate mixture, Stir together well. Beat the eggs slowly and mix in until you have a smooth consistency. Add your vanilla extract and chocolate chips and nuts if you are using them. The mixture will be runny, but don’t worry, this is how its supposed to be J
- Pour your brownie mix into the baking tray, and place in the oven for around 35/40 minutes. If you insert a skewer in the mixture you don’t want it to be clean – it’s the exact opposite of cakes! Mind, you don’t want it wet, but some of the brownie should cling to the skewer. The brownies should be slightly firm/spring to touch on the outside but still gooey in the middle. You should also be able to see that lovely flaky effect on top that brownies should have.
- Allow to cool in the tray for around 10 minutes, then remove and cut into yummy chunky squares. Sprinkle with cocoa powder or icing sugar. My favourite way to eat them is with hot custard – enjoy.