Tuesday, 18 January 2011

Bravo Brownies

So continuing on a chocolate theme, thanks to a kind donation of a massive tub of quality chocolate nuggets, heres my next waist widener!
Everyone loves a gooey sticky Brownie. And I am no different.

There are loads of recipes around for brownie, some good, some bad, this one works for me. As with any recipe that includes chocolate, the better the chocolate, the better the taste, same goes for cocoa powder, buy the best that you can afford, your taste-buds will thank you for it!


  • 250g unsalted butter (yes, that is a whole pack!!)
  • 200g Dark chocolate (at least 70% cocoa solids) bashed up.
  • optional: 100g chopped nuts (I prefer brazils or almonds)
  • 60g cocoa powder, sifted
  • 65g plain flour, sifted
  • 1 teaspoon baking powder
  • 350g caster sugar
  • 4 large eggs

1. Preheat oven to 180c, get a baking tin (around 25cm in length) and line it with greaseproof paper.
2. In a largish bowl or dish, melt the chocolate and butter over some simmering water, stirring until smooth. (be careful that the bowl does not touch the water, as this will ruin the chocolate.)
3. In a separate bowl sift the flour, sugar and cocoa powder, then add the melted chocolate and nuts. Mix well, until all the ingredients are combined.
4. Beat the eggs, then add to the other ingredients, stir until silky and shiny, and when you can see no egg, pour the mixture into the lined tray.
5. Place in the oven for around 20-25 minutes, the outside wants to be bouncy and cracking in places and a knife or skewer should still come out sticky, when inserted into the brownie. The trick is to get the timing spot on. So check a couple of times if needed.
6. Allow the brownie to cool, for a couple of hours, then remove from tin and chop to desired sizes.

This is great from the fridge, or warmed with vanilla ice-cream or clotted cream. It'll keep for around 4-5 days in a sealed container.

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