chocolate
BROWNIES
CHOCOLATE BROWNIES
A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cokie in texture.
HOW TO MAKE CHOCOLATE BROWNIES
YOU WILL NEED
-
200g dark chocolate
-
170g salted butter (or add a pinch of salt if using unsalted)
-
3 free range eggs (room temperature is always better)
-
200g soft brown sugar (caster is fine if you don’t have any)
- 110g plain flour.
Step one:
Melt the butter and chocolate in a bain-marie (basically, a heatproof bowl (so not a plastic one) over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water). Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined. Take it off the heat and allow to cool to room temperature (if you pour very hot chocolate into the eggy mixture, you risk getting blobs of scrambled egg in your brownies. ).
Step two:
Meanwhile, whisk the eggs and sugar together until pale, light and frothy. There is no raising agent in brownies, so the air whisked in at this stage will stop them being a big chocolate brick.
STEP THREE:
Pour in the cooled chocolate/butter mixture and stir well.
STEP FOUR:
Lastly, add in the flour and any extras you’re adding (nuts… raisins… smarties… whatever, see below). Still briefly until the flour disappears.
BAKING:
I use a square silicone cake ‘tin’, given a little spritz of cake release spray, but any square or rectangular tin will do. Make sure you line it very well as the brownies will stick.
step five:
Bake for about 30 minutes or until the top is cracked and shiny. The centre should still be slightly soft and squidgy.
BROWNIES
By vegag_
