After a lot of searching and failed attempts, I finally found the perfect brownie recipe. The key is simple: loads of butter, sugar and cocoa and not much else. It's easy, pretty much fool-proof, and best off all it's just made out of 7 basic cupboard ingredients, so you can make it any time (dangerous, I know). I don't actually make this too often, because it's so rich that you need a break in between brownie sessions. Also, terrible blogger that I am, I have forgotten where I got this recipe from! If anyone knows, please let me know and I will give credit where credit's due. Here we go, a delicious brownie coming up!
Method:
Pre-heat your oven to 160 degrees C, and line a 24 x 24 cm baking tin with foil. Make sure there is enough foil overlap so that you can lift the brownie out when it is baked.
Place a heatproof bowl over a pot of boiling water. Melt the butter in the bowl, and add the sugar, cocoa and salt and gently heat and stir until the sugar has dissolved. Remove from heat and let it cool until it is just warm, not hot.
Add the eggs one at a time, mixing well. Add the vanilla and mix. Then add the flour and mix until all the white has disappeared. Give the mixture a strong beat for a couple of minutes until it becomes silky, glossy and very thick.
Put the mixture into your baking tin and put it in the oven for about 20 minutes. A skewer or sharp knife should come out with a little mixture on it to ensure a moist bake.
Let it cool in the tin for an hour, then put the whole thing in the freezer for another hour to get a nice clean cut. Lift the brownie out of the tin and slice into squares - 12 or 24.
Ingredients:
140 grams butter
1 1/4 cups caster sugar
3/4 cup plus 2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
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| I challenge you to spot the unneeded ingredient... |
Pre-heat your oven to 160 degrees C, and line a 24 x 24 cm baking tin with foil. Make sure there is enough foil overlap so that you can lift the brownie out when it is baked.
Place a heatproof bowl over a pot of boiling water. Melt the butter in the bowl, and add the sugar, cocoa and salt and gently heat and stir until the sugar has dissolved. Remove from heat and let it cool until it is just warm, not hot.
Add the eggs one at a time, mixing well. Add the vanilla and mix. Then add the flour and mix until all the white has disappeared. Give the mixture a strong beat for a couple of minutes until it becomes silky, glossy and very thick.
Put the mixture into your baking tin and put it in the oven for about 20 minutes. A skewer or sharp knife should come out with a little mixture on it to ensure a moist bake.
Let it cool in the tin for an hour, then put the whole thing in the freezer for another hour to get a nice clean cut. Lift the brownie out of the tin and slice into squares - 12 or 24.
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| I don't think even Man Vs Food could eat this all in one go... |
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| Ready for the lunch box - mmmmm.... |
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