Sunday, September 14, 2008
The Best Chocolate Brownies
This recipe, which is taken and adapted from Nigella’s fab book “Domestic Goddess” is absolutely brilliant. This is my lovely wife’s staple, standard and fool-proof offering and having conducted in-depth and painstaking research she can confirm that this is indeed the very best brownie recipe out there.
This makes about 24 pieces.
You will need:
200g unsalted butter
200g Lindt dark chocolate (70% cocoa solids)
100g Lindt white chocolate, chopped into smallish pieces
3 large eggs
½tbsp vanilla extract
250g caster sugar
114g plain flour
And then you need to:
Heat the oven to 180C. Line a large baking tin (30cm x 20cm and 5cm deep) with greaseproof paper, sides and all.
Melt the butter and dark chocolate together in a large heavy saucepan. In a glass bowl beat the eggs with the sugar and the vanilla.
When the chocolate has melted, let it cool for about 2 minutes and then beat in the eggs and the sugar.
Add the flour, mix well and then stir in the white chocolate pieces.
Scrape out of the saucepan and into the lined tray.
Bake for about 25-30minutes. You want them to still be gooey in the middle so don’t overcook them. Remove and leave to cool.
Place a large wooden board on top of the tray and with one clever deft flick turn the whole lot over. The brownies will be lying face down on the wooden board. Remove the paper, and cut into big bite sized pieces.