More chocolaty than chocolate
Ever since I can remember, I have been a worshipper of the brownie. The reason for this, as it is for many things when you are small, was because it was a special occasion thing. So from an early age, I knew. I knew what a good brownie was. It was heaven it was. It was chocolaty and delicious. This object of desire should be chewy and dense. If it needed icing someone was obviously trying to hide its lack of character. A perfect brownie must contain walnuts, as they offset its fudgy texture and cuts through the richness. Those children’s birthday buffet-style lumps of sugary brown foam, now they didn’t deserve to be called brownies.
I took it upon me to make an end to the disappointment, and succeeded. Or at least I thought so, until I stumbled upon something so very much better.
A brownie more chocolatey than chocolate. The perfect balance of fudge, chocolate chip and walnut crunch. It is beautiful. It is intense. It is the missing part of the puzzle. You will want to take it out to dinner, introduce it to your parents, and have its babies.
Eat responsibly.
Best Brownies, Ever
This recipe is adapted from this lovely place. Check it out sometime.
250g dark chocolate
250g unsalted butter
300g caster sugar
3 eggs
60g plain flour
60g good quality cocoa powder
½ tsp salt
2 tsp vanilla essence
100g walnuts, chopped
Preheat oven to 180°C. Line a 24cm x 24cm baking tin with baking paper.
Now to end up with the perfect fudgy consistency, here a little trick. Or rather a big square ice-filled trick. Get a baking tray bigger than the one you’re using, and fill it with 2cm of cold water, and as many ice cubes as you can find. This will stop the brownies cooking any further.
Melt the butter and 200g of the chocolate in a large saucepan (this is my way of using as few dishes as possible. You’ll see how soon). Remove from heat. Stir in sugar. In a jug, whisk eggs with a fork, then slowly incorporate into the chocolate mixture. Stir in the flour, cocoa powder, salt and vanilla, then add the remaining 50g of chocolate, which you have finely chopped, and the walnuts. Give it a nice good stir and then pour into the prepared tin. Bake for 35 minutes, but start checking at 30, because the last thing you want is a cakey brownie. When tested with a toothpick, it should come out sticky, but not coated with raw mixture. Take the tin out and place it into the prepared water bath. Leave them to cool for about an hour before cutting them into squares. Little sqares. That way you can have two.
burnt toast 