Friday, 13 March 2015

Dark Chocolate Brownies


I know I don't usually do my recipes with the measurements in grams, but after trying an awful lot of different brownie recipes, it just works out better with everything measured this way.


185 g Dark Chocolate, broken into small pieces
185 g Butter
85 g Flour
40 g Unsweetened Coco Powder
100 g Chocolate Chips (Optional)
100 g Walnuts/mixed nuts (Optional, I never use nuts)
3 Eggs
275 g Brown Sugar
3-4 g Baking Powder
2 g Salt

Cooking Spray


Preheat oven to 350°F.

Lightly butter or grease a 8-9 inch square baking dish and set aside.

Set a small pan of water on the stove to boil. In a medium to large stainless steel or glass bowl, add the broken chocolate and butter.  Place the bowl with the chocolate and butter over the pot of simmering water and gently melt the chocolate and butter together until smooth.

Allow to cool for about 5 minutes.

In a medium bowl sift together the flour, coco power, salt, and baking powder. Add the chocolate chips and shake to blend in.

After 5 minutes, beat in the sugar until smooth and even.

Beat in the eggs one at a time until the mixture is glossy.

Fold the sifted flour mixture into the chocolate, stirring until everything just comes together and there is no dry flour pockets left in the batter.

Pour the batter into the prepared baking dish, and gently smooth into an even layer in the dish.

Bake in heated oven for 35-45 minutes, until the edges just begin to pull away from the sides of the baking dish and the middle doesn't jiggle or feel squishy when VERY GENTLY touched. Should feel like a spongey cake with a nice crisp crust over top.

Allow to cool in baking dish for about 10 minutes before trying to cut.

Serve as is, or with chocolate sauce, or frosting.


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