Failsafe Chocolate Brownies*

*with one caveat ;-)

The lovely @laythetable on twitter was asking for a chocolate brownie recipe with which she could grace some marvellous 90% cocoa solids chocolate.

Now you don’t want to waste that. And whilst I can’t profess to have such a wonderful food blog as she does, I do know a bit about baking. And these brownies, after some initial tweaking to the recipe, have never failed to impress.

Please forgive the mixture between European measurements and American measurements. I often take inspiration from US recipes (particularly for American classics such as Brownies!), and whilst my US based sister has provided me with a set of cup measures, I always have to convert things like “sticks” of butter…

So here goes:

* 75 grams butter (I normally used slightly salted, but original recipe called for unsalted)
* 200 grams plain chocolate, coarsely chopped
* 1/4 cup good cocoa powder
* 3/4 cup plain flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract (if you like vanilla. I don’t. I always leave this out, and I’ve never had any complaints).

Preheat oven to 180°.

Grease an 8″square baking tin and line with baking parchment.

In a heatproof bowl over a pan of simmering water, melt together butter, chocolate, and cocoa powder. Resist the urge to lick. It doesn’t taste too good yet.

Cream together sugar and eggs (and vanilla if you are using it) until the mixture is pale. Add melted chocolate mixture and mix until combined. Add flour, baking powder and salt, and fold in until combined. You can sieve the flour if you want. I’m a bit lazy. It doesn’t seem to matter. Don’t overmix. This will make the brownies crumbly, but not in a good way.

Pour batter (or rather push batter – it’s pretty thick!) into the tin. Spread evenly with spatula. Make patterns on the top if you like – they will stay, and you get crunchy little peaks, which I like.

Bake for maximum 35 minutes, or until a cake tester comes out with a few crumbs but is not wet. Leave to cool in the tin for about 15 minutes.

*Here’s the caveat! Check the brownies at 20 minutes. You really don’t want them to overcook. 35 minutes is really a maximum! You want them still to be squidgy.

Take brownies out of tin and cool completely on a wire rack before cutting into squares. If you can wait that long. I’m not sure I ever have…

(Makes approx 9 large or 16 small brownies)

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3 responses to “Failsafe Chocolate Brownies*

  1. Pingback: Tweets that mention Failsafe Chocolate Brownies* | BumblingAlong -- Topsy.com

  2. Oh dear. That sounds… like… well… hmmm… maybe I can start the diet on Saturday, right?

  3. They look bloody amazing!!! Will try them this weekend!!!

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