Sunday, 19 July 2009

The Ultimate Chocolate Brownies

No frills, spills, faff or frosting just deep, dark, fudgy, chocolate goodness.

Now, I'm not actually allowed to make brownies any more unless I make enough to go around so this recipe makes a lot of brownies but its pretty easy to cut the recipe down if you're trying to be good. Honestly though, I would and probably could eat this entire batch myself. I'm not saying I'm going, just that I could. Besides if you're going to fall off the wagon anyway, sure you might as well jump.

Start off by preheating your oven to 180C (350F) or 160C if your oven is fan assisted, then gather together your ingredients.

375g dark chocolate
375g butter (unsalted if you have it but if you don't just omit the salt in this recipe)
500g caster sugar
6 large eggs
1 tablespoon vanilla extract
225g plain flour
1 teaspoon of salt (only if using unsalted butter)

Start by putting the butter and chocolate into a heavy based pan and put over a low heat to start melting.

Like so...

While that gets going put the sugar, eggs and vanilla into a large bowl (bigger than the one I started with).

Beat the sugar, eggs and vanilla until combined but you don't need to go light and fluffy with brownies just make sure its all mixed together.

Your chocolate and butter should be pretty much melted by now. I tend to turn off the heat when there are still a few lumps and just swirl it in the pan until they melt. Allow the chocolate and butter to cool slightly, it doesn't exactly need to be cold or even room temperature, just bear in mind that if its too hot you will cook the eggs and you don't want to do that.

Once the chocolate has cooled a little start by drizzling the melted chocolate mixture into the egg mixture whilst whisking the eggs, once you've added about half the chocolate this way you can start to just glug it in there, but still keep whisking.

Next add your flour and salt (if using) and use the whisk again to get it mixed in. Brownies aren't like muffins you do need to make sure the mixture is smooth.

Now for the pan. We like our brownies tall around here so I use a 10 x10 inch pan for them, although for regular depth brownies stick to the 13 x 9 inch pan. Line the pan first with foil or parchment paper and then pour the brownie batter into the pan.

brownies and 40 minutes for If you use the 10 x 13 inch pan bake the brownies for 25 - 40 minutes. I know that sounds like a huge gap in times but 25 minutes will give you gooey brownies, 30-35 minutes for fudgycakey brownies, to each there own and all that.

Because I used the 10 x 10 my brownies took 1 hr 10 mins for fudgy, shave about 10-15 off this for gooey and add the same amount of time for cakey ones. See, simple as!

Let the brownies cool in the pan (I know) for about half an hour before turning them out. If you went for gooey brownies I would suggest leaving them to cool completely in the pan as there's a certain amount of "setting" involved in the really gooey ones and you don't want to risk them falling apart, or worse still a steam burn while trying to get them out of the pan.

Once the brownies have cooled, cut them into as many pieces as you like, bite sized pieces, big flat slabs whatever takes your fancy.

Dust them with a little icing sugar to get across the idea of the craggy surface on top in the photographs although the icing sugar is completely unnecessary:)

Open mouth, cram in entire brownie, lather, rinse, repeat.


1 comment:

  1. I'm going to have to use my last 6 eggs making these! Good job I just bought two large bars of dark chocolate on Saturday. Must have had a premonition lol


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