Earlier in the week I had a my first bash at baking some brownies, and to be honest they were a bit of a disaster. I’m not sure what went wrong as I followed the method with the only change in the type of chocolate and the omission of walnuts.
The recipe was from my Great British Bake Off Everyday book (page 98-99) and was overall an easy recipe to follow and make. Having not made brownies from scratch before I was surprised to find that flour wasn’t in the ingredients.
Here’s what you’ll need:
For the brownies
225g dark chocolate (about 70% cocoa solids) chopped or broken up
110g unsalted butter, diced
35g cocoa powder
Good pinch of salt
3 medium free-range eggs, at room temperature
150g light brown muscavado sugar
100g walnut pieces
Icing sugar, for dusting, OR Quick Fudge Icing
For the Quick Fudge Icing
125g dark brown muscavado sugar
75g unsalted butter
3 tablespoons single or double cream
125g icing sugar, sifted
50g walnut halves (optional)
What you need to do:
Heat your oven to 180°c and prepare a brownie or shallow cake tin.
Put the chocolate and butter into a heatproof dish and place over a pan of hot water and melt gently. Remove from the pan and sift in the cocoa powder (I used drinking chocolate, pretty sure it’s the same thing?!)
Stir in until smooth and leave to cool – adding the cocoa powder really thickened the mixture up, I was surprised at the consistency it became.
Whilst cooling, mix the eggs until light and frothy and then add the sugar and continue to whisk until thick and mousse-like.
Pour in the chocolate mixture and fold in with a metal spoon (always a metal spoon??), add the nuts – if used. I didn’t add walnuts as my daughter doesn’t like them. Transfer into your prepared tin and bake for approx 30 minutes.
Now, the recipe said the centre will be slightly soft but will continue to cook for a few minutes after coming out of the oven – yeah right! I cooked my brownies for approx 45 minutes and they still could have done with more as they were very gooey in the middle! Anyway leave them to cool and prepare your fudge icing if required or sprinkle with icing sugar as an alternative.
To make the icing, put the butter and the sugar in a pan and heat over a low heat, stir until melted and smooth, bring to the boil and then simmer for 1 minute. Stir in the cream and simmer for 1 more minute. Remove from the heat and add the icing sugar and beat well with a wooden spoon until the mix is smooth and thick.
Now the recipe does state that “as with most chocolate bakes, the chocolate flavour will develop and mature. The cake will slice better too.” This is true, as the day after the brownies were a lot firmer and actually tasted like brownies – they just looked a goddamn mess!
Onwards and upwards I say 😉