BROWNIES
A good brownie is truly unbeatable. I have been making brownies for many years now, and I am very proud of developing this particular recipe - THE only brownie recipe one needs. It has a distinctly fudgy, creamy interior and tons of gorgeous flavour packed into it. Always the receipt of rave reviews, I implore you to try these for yourself.
INGREDIENTS
Makes 12
110g butter
110g dark chocolate, finely chopped
2 eggs
130g light brown sugar
1tsp instant coffee, dissolved in 3tbsp warm water
1tsp vanilla extract
50g plain flour
15g cocoa powder
1/4tsp salt
1/4tsp baking powder
75g milk chocolate chips/chunks
METHOD
1
Place the butter into a medium-sized saucepan over low heat. Allow to melt, then turn the heat up to medium-high. Stirring frequently, allow to bubble away until browned and toasted. Set aside for 5 minutes to cool.
2
Preheat the oven to 170°C. Grease and line a 7x7-inch square baking tin with baking parchment and set aside.
3
Now tend to your eggs; whip them up with the brown sugar, until light, pale and mousse-like. You want a consistency in which the batter briefly sits atop itself before sinking - it may take a couple of minutes of whisking to reach this stage!
4
To the browned butter, add your chocolate. Leave to sit for a moment; the residual heat from the butter should melt the chocolate nicely. Give it a stir to help it melt, then stir in the coffee and vanilla.
5
Pour the chocolate mix into the egg mix, and stir well until incorporated. Finally, sift in the flour, cocoa powder and salt, and fold to a smooth brownie batter. Be sure to scrape to the bottom of your bowl to ensure no bits of dry flour are left. Just before all your flour is mixed in, fold in the chocolate chips.
6
Allow to cool to room temperature for around two hours. Then, refrigerate for another hour - these steps are essential to ensure your blondies set, otherwise you will have a mess on your hands! After this period, cut into 12 bars or squares of your desired size, and enjoy! These will last in the fridge for 3-4 days.
7
Allow to cool to room temperature for around two hours. Then, refrigerate for another hour - these steps are essential to ensure your brownies set and have the best texture and flavour. Failing to follow these steps will leave you with a mess on your hands! After this period, cut into 12 bars or squares of your desired size, and enjoy! These will last in the fridge for 3-4 days.
icheffedit Tip #1
It is imperative you use dark chocolate here; you need that chocolate intensity otherwise it won't come through in your brownie.
icheffedit Tip #2