Recipes
Chocolate brownies
| Serves |
|---|
| Makes 24 |
Ingredients
- 200g good quality dark chocolate, chopped (like Plaistowe and club)
- 200g butter, chopped
- 1/3 cup cocoa powder
- 1 1/3 cups caster sugar
- 3 eggs, lightly beaten
- 1/2 cup plain flour
- 1/4 cup self-raising flour
- 200g good quality white or milk chocolate, chopped
- 1 cup walnuts, chopped
Method
- Preheat oven 180C no fan (see cooks tip). Grease and line 3cm deep, 2cm deep, 16.5cmx26cm (base) slab pan, allowing a 2cm overhang at both long ends (you can then lift the brownie out of the pan when cooled).
- Combine chocolate and butter in a heatproof, microwave safe bowl. Microwave, uncovered, for 2 minutes on High/100%, stirring every minute with a metal spoon until smooth.
- Stir cocoa powder into the warm chocolate mixture until cocoa dissolves. Stir in sugar and eggs. Mix well.
- Sift the flours together over the chocolate mixture, stir to combine. Stir in the white or milk chocolate and walnuts. Spread into prepared pan. Bake 35-40 minutes or until a skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares to serve.
- Helpful Tips
- These brownies just wont work with the oven fan on, the top will set and form a crust while the inside stays raw.
- There are so many different chocolates in supermarket if I can give you 1 tip the more you spend the better it is, however middle of the road chocolate is perfect, the flavour of the dish will be determined by the flavour of the chocolate you start with.
- When melting choc and butter in the microwave or on the stove top always put butter in bottom, this way heat melts the butter and warmth from the butter will melt the chocolate, less likely to burn/scorch. Stir every minute as chocolate holds its shape - if you don't stir it will burn.
- Always stir with a metal spoon, wooden and plastic spoons absorb moisture which leach out into the chocolate as you stir & cause it to cease up. A heatproof bowl like pyrex is also essential - not chipped or really badly scratched - these can crack when heated.
- Adding the cocoa to the warm chocolate dissolves the cocoa but also intensifies the flavour - like you need it but that's 1 reason why this brownie is oh so good.
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