Monday, 4 February 2013
The most scrumptious Chocolate Brownies ever!
Without any shadow of doubt, these are quite literally truly scrumptious! They are incredibly rich though, so try not to have more than 1 piece a day! They are lovely on their own, but makes a fantastic dessert served with a quenelle of ice-cream. They keep very well for up to a week in an airtight container, but I doubt they will last that long :) *use only the best chocolate though, cooking chocolate will not cut the mustard with these Brownies!
185g unsalted butter - cut into small pieces
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate*
50g milk chocolate*
3 medium eggs
275g golden caster sugar
1. Break dark chocolate into pieces and put into a medium glass bowl over a pan of simmering water, making sure the water is not touching the bottom of the bowl. Put the butter into the bowl, and gently and occasionally stir, until all melted and smooth. Remove from heat, and allow to cool slightly.
2. Position shelf in oven to the middle and heat to 160 C Fan (Gas 4). Grease and line the bottom of a loose bottomed 20cm shallow square tin
3. Mix flour and cocoa together by sieving into a small bowl, set aside as this is the last ingredient to be added prior to baking
4. Chop the white and milk chocolate into small chunks using a sharp knife.
5. Break the eggs into a large mixing bowl and add the caster sugar. Using an electric mixer, whisk until eggs and sugar are thick and creamy. When the mixture runs off the whisks and leaves a ribbon like trail on surface of mixture it is done
6. Pour the cooled chocolate mixture over the eggs and sugar mixture. Fold gently together with a spatula, in figure of 8 movements, continue until the mixture is combined, but being careful not to knock out the air.
7. Holding the sieve over the bowl add the flour/cocoa, shaking the sieve from side to side to cover the top of the mixture. Very gently folding this into the mixture using the same figure of 8 movements as before. be patient at this stage, it will eventually blend in, but you need to stop just before you feel it is fully blended. Add the chocolate chunks and gently stir these in.
8. Pour the mixture into the prepared tin, and shake gently the tin from side to side to even the mixture into the tin.
9. Put into oven (maybe best to sit the tin onto a baking sheet) for 25 minutes. If the Brownie wobbles in the middle it's not yet done, so put back in oven for a further 5 mins. The top should be shiny with a papery crust. Take out of oven.
10. The Brownie must be totally cooled before removing from tin. Cut into quarters, then cut each quarter into 4 squares, and finally into triangles.
11. To serve warm as a dessert with ice-cream, microwave a triangle for no more than 15 seconds. They are fudgy and gooey in the middle, with a papery top, they are quite simply gorgeous! Enjoy!