Recipe – Chocolate Brownies

(This recipe originally comes from the book “The Best Ever Chocolate”, by Judy Williams.)

Last weekend was Eurovision and as part of my annual celebrations, I made these gorgeous brownies which were very popular.
I have made this recipe several times and think I have finally got making brownies down to a tee! In theory, Brownies should be quick and simple to make, but the skill comes in ensuring that they are neither undercooked nor overcooked.

Ingredients
Unsalted Butter – 115g
Plain Chocolate – 115g
Caster Sugar – 300g
Plain Flour – 115g
White or Milk Chocolate Chips – 100g
Cocoa Powder – 2 tbsp
Vanilla Essence – 1tsp
Eggs – 2
Pinch of Salt

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Method
Place a heatproof bowl over a pan of simmering water, ensuring that the bowl is sitting just above the water. Break up the plain chocolate and place it in the bowl with the butter.

Stir until the butter is all melted and the mixture is smooth, then remove from the heat.

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While this is cooling, preheat the oven to 180c and grease your cake tin of choice.

Once you have done this, stir the sugar, salt and vanilla essence into the butter and chocolate mixture.

Add in the eggs individually, beating well after each one.

Combine the flour and cocoa powder then sift into the chocolate mixture.

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Beat this well until all of the flour is mixed in, then stir in the chocolate chips.

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Pour this into the cake tin and bake for 35 minutes.
You don’t need to worry too much about smoothing the mixture neatly in the tin, as it will spread out in the oven.

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Now comes the tricky bit – ensuring that the brownies are not under or over cooked.
I tend to trust in the timings of the recipe, but there are a few things you should check for.

Firstly, an skewer inserted into the brownies should not come out clean as with a cake, but should still have some gooey chocolate mixture on it.
The cooked brownies should also be soft and pliable to the touch, with a a thin, smooth, and slightly ‘shiny’ skin on them.

Leave the brownie slab in the tin until it has cooled and solidified a little more, then remove carefully and cut into individual brownies using a clean knife in a single cutting action.

And there you go, hopefully you will have some perfect chocolate brownies now!

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