As a self-confessed chocoholic I love nothing more than a
good chocolate filled dessert and brownies certainly fulfil that criteria for
me.
After years of trying to create the ultimate brownie mixture
I have finally achieved my perfect foolproof brownie. These brownies are just
simply delicious and the best thing about this recipe is that it is so easy!
Cooking Equipment:
·
2 large mixing bowls
·
Small pan
·
Whisk (an electric whisk will definitely speed things up)
·
Spatula
·
Baking tray roughly 9.5 by 9.5 inches and at
least 2 inches deep
·
Grease proof paper
Ingredients:
·
125g of white castor sugar
·
125g of light brown soft sugar
·
4 eggs
·
75g of dark coco power (I used Cadbury’s Bourneville
cocoa)
·
100g of dark chocolate
·
180g of unsalted butter
·
60g of pain flour
·
200g of your favourite chocolate. I have used
100g of white and 100g of milk. Galaxy caramel works amazingly and gives you a
delicious caramel brownie.
·
Teaspoon Vanilla extract
Method:
1. Grease
and line your tin with grease proof paper and preheat your oven to 175°c or gas
mark 4.
2. Separate
the egg yolks and egg whites into two separate mixing bowls.
3. Whisk
the egg whites and white castor sugar together until the mixture forms stiff
peaks like when making meringue.
 |
| The egg whites and sugar should combine to create a firm glossy finish, if yours don't just keep whisking and it will eventually! |
4. In
a separate bowl whisk egg yolks and light brown soft sugar together until
completely combined.
5. Melt
the butter, 100g of dark chocolate and coco power together over a low heat
ensuring the mixture doesn’t boil. Leave to cool for 5 minutes.
6. Using
the spatula thoroughly fold in the butter mixture, flour, the egg yolk mixture and the vanilla extract into
the mixing bowl with the egg whites. Make sure to not whisk at this point or valuable
air will be lost.
7. Break up your chosen 200g of chocolate and place on the baking tray.
 |
| Readers tip -- Placing your chocolate pieces on the tray rather than mixing through the batter gives a very even distribution of chocolate chunks and you are guaranteed each brownie piece will have some. |
8. Pour
the brownie batter into the tray and bake for 25 - 30 mins (remember fan
assisted ovens may cook slightly faster).
 |
| Readers tip -- when pouring the batter in the tray make a small dip in the middle of the mixture. As it cooks the batter will flatten out giving a perfectly flat topped finish. |
Be careful about over cooking or you
will lose the rich gooeyness brownies need. They will continue to cook slightly
when you take them out of the oven as they are a dense mixture. If they are not
baked thoroughly you can always pop them back in the oven but you can’t change
a burnt brownie.
9. Leave
to cool thoroughly then slice up and enjoy!
Some fantastic partners for these brownies are salted
caramel or peanut butter ice cream, clotted cream, mascarpone or simply as
pictured below a dusting of icing sugar and strawberries.
Happy baking!
Ariel
