Saturday, August 09, 2014

Weekend Cooking: Chocolate Brownies

Do you have a recipe that you know as soon as you try it will always be your go to recipe. The one that everyone loves? And that you are asked for the recipe for all the time? For me, this is one of those recipes, along with the Lemon Syrup Cakes recipe I have posted previously. A couple of months ago I made a batch of these to take to work and my son was very disappointed that he didn't get to have more than a couple so then I had to make more!

Last year, I posted a couple of brownie recipes, one of which was a Triple Choc Brownie. That recipe was a perfectly serviceable recipe, and I made it several times and each time it was well received. One day I thought I would try this recipe instead, and I basically have never even thought about going back to the other recipe. It is just that good.

Part of what I like about this recipe is that it is very moist but it has a really crusty top which is just delicious although to get that effect I need to cook it for much longer than the 40 minutes mentione but I think that is because of my oven more than anything. I should also mention that I have never actually made the chocolate sauce that is recommended to go with these brownies. I also don't use the dark chocolate buttons. The first time I made this I didn't have any of those so I used milk chocolate melts that I had broken up into pieces and because it was so good I have just made it the same way ever since.

Chocolate Brownies

345g (1 1/2 cups) caster (superfine) sugar
85g (2/3 cup) cocoa powder
60g (1/2 cup) plain (all-purpose) flour
1 tsp baking powder
4 eggs, beaten
200g (7 oz) unsalted butter, melted
2 tsp vanilla extract
200g (7 oz) dark chocolate button

Preheat the oven to 160°C (315F/Gas 2-3). Stir the sugar, cocoa powder, flour and baking powder together in a bowl. Add the eggs, melted butter and vanilla and mix until combined. Mix in the chocolate buttons. Pour into a lined 22cm (9 inch) square tin and bake for 40-45mins

Allow the brownie block to slightly cool then cut into eight pieces. Place on serving plates with a scoop of vanilla ice cream. Dust with extra cocoa powder if you like, then serve with the chocolate sauce.  Serves 8


Warm Chocolate Sauce

125g (4 1/2 oz) dark chocolate
185ml (3/4 cup) cream

Place chocolate and cream in a heatproof bowl and place the bowl over a saucepan of just simmering water. Whisk occasionally until a thick sauce forms. Cool sightly before serving. 

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8 comments:

  1. There is nothing like a warm brownie but adding chocolate sauce, divine. Will have to check out your lemon syrup cakes too.

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  2. Oh my these sound good. And I know what you mean about having a recipe that is perfect as is -- no need to look for another. It's those chocolate buttons that make the difference here. Yum.

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  3. I much prefer milk to dark chocolate. I'll have to try this recipe :)

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  4. Awwww, brownies. A favorite of mine. I wouldn't use the chocolate sauce either and the crisp top sounds wonderful. As soon as the weather cools I'll be back to baking in the oven.

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  5. Yum, these look good and much better than the previous brownie recipes I was looking at - 400g chocolate and 450g sugar!). Will have to try next weekend!

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  6. These look really good, Marg. I'll be trying them tomorrow night with the kids as the test subjects :-) Thanks so much for the recipe. I'm always on the look-out for the best brownies.

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