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Dark Chocolate Brownies

April 14, 2020

 

There are quite a lot of chocolate brownie recipes around and over the years I have baked a few.  Nothing comes close to this recipe; perfect gooey and a little bit chewy at the edges.  

 

I can't believe I am actually sharing this recipe, I normally keep it under local and key, but we are living in unprecedented times and doing things we don't normally do! In the midst of all the gloom it is important to keep busy and do things you love...and that would include baking my favourite brownies!

 

This brownie recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size – just keep an eye on the brownies, you may need slightly less or more time than the recipe states.

I have provided some great ideas to make variations on the classic chocolate brownie, too, so you can get creative with your baking.

 

 

Makes 10-12

 

250g unsalted butter

100g plain flour, sieved

350g dark chocolate

3 medium eggs

250g dark muscovado sugar

1tsp baking powder

1/2 teaspoon vanilla extract

pinch salt

 

Pre-heat the oven to 170C.

Grease and flour a 23cm / 9” square cake tin, i always line the bottom with greaseproof paper

 

Melt the butter and chocolate together.  I either do this over a pan of simmering water or the microwave, neither is better, it all depends what I can be bothered to do!

 

Whisk the eggs together and add the sugar.  If I am honest, I put both eggs and sugar together and beat really well until they start to get a little fluffy.  Mix in the chocolate mixture and vanilla, then gently fold in the flour, baking powder and pinch of salt.

 

Pour the mixture into the tin.  Bake in the oven for 40-45 minutes until the surface is set. It is cooked when a skewer placed in the middle comes out with a little of the mixture sticking to it.  I always cook on the shorter side than the longer, because I like them squishy and gooey.  My sister on the other hands prefers crispy edges and cooked for longer!  

 

Notes:

  • I have found that chocolate such a Bournville works the best, rather than an expense high percentage dark chocolate.  I find using something like a 70% dark chocolate makes them a little drier in texture and you don’t get such a gooey middle.  40p dark chocolate bars from Lidl work a treat too!  This recipe doesn’t work for milk or white chocolate, although you could add chips of them in to the mixture.

 

To eat:

  • Best eaten as you cut them when they are still slightly warm because the knife doesn't come out clean so it requires cleaning between each cut, and those are the bakers treat!

  • Perfect on their own with a cup of tea, glass of red wine or port!

  • Warm with vanilla icecream or perhaps a thick greek yoghurt 

  • Any left over (got to be kidding), you could mix in to a vanilla ice cream mixture before you freeze.

 

Variations:

  • Add nuts in to the mixture for a bit of crunch, pecans or hazelnuts perhaps

  • Mashmallows?  

  • At Christmas, I have added almonds and cherries soaked in Amaretto in to the mixture and then dusted with edible gold (you can buy a gold dust spray from good supermarkets!) You could add some of those lovely Italian almond biscuits, but I love those so that would be sacrilege!  

  • I have never done it, but you could place Oreo biscuits on top of the mixture for pure indulgent. Perhaps Terry's chocolate orange sections or Cadbury’s creme eggs (may be a bit sickly!)

 

 

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