Chocolate Brownies

Though a bit hectic, these last weeks have brought us many and promising changes. And to survive all this hustle I couldn’t think of anything better than to treat myself to something really good… and sweet. So I indulged myself and baked brownies, as I had been craving a really good brownie for quite a while. I know I am cheating again as brownies are not a British creation, but American. But I thought that, after all, the US are part of the anglosphere, and if the recipe is from an English chef I could allow myself to bring this recipe to you. DSC_5576 As I already did with my cheesecake, I got the recipe from Jamie Oliver as I knew it would work for me. The result was absolutely delicious: I have tried many brownies in my life as I am passionate about them and I can tell you that this is definitely one of the best. The trick is not to overcook the brownies and as all ovens are different, you’ll need to keep an eye on them. Just remember that chocolate firms up at room temperature, so it’s better to get them out of the oven when they are still a bit gooey (the cake tester or skewer shouldn’t come out clean), otherwise they would go hard and dry. DSC_5581 There are hundreds of brownie recipes and you should always choose the one you like best. There are brownies that require more yeast and they are more like a sponge cake, whereas there are others that use very little yeast so they are more similar to a fudge. The original recipe includes nuts (you can also use macadamias, pecans, walnuts or brazils), but you can also remove them. This recipe belongs to the second group, the brownies with less yeast and the fudgy texture. I also included nuts. Though I didn’t do it, I would recommend you to serve it with some ice cream, and if you like it you could also serve them warm. But the important thing is to get some good quality chocolate as it will make all the difference. DSC_5585 Ingredients:

  • 250g unsalted butter
  • 200g best-quality dark chocolate (70% cocoa solids), broken up
  • 150g chopped nuts
  • 80g cocoa powder, sifted
  • 65g plain flour, sifted
  • 1 teaspoon baking powder
  • 350g caster sugar
  • 4 large free-range or organic eggs

Method:

  1. Preheat your oven to 180ºC. Line a 30 x 20 cm (aprox.) rectangular baking tin with greaseproof paper.
  2. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
  3. Add the nuts, if you’re using them, and stir together.
  4. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well.
  5. Beat the eggs and mix in until you have a silky consistency.
  6. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes.
  7. Remember, you don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
  8. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into squares.

DSC_5590 Recipe adapted from Cook with Jamie, by Jamie Oliver

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