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Tag: chocolate

More chocolaty than chocolate

chocolate brownie

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.

chocolate crumbs

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.

Chocolatiness

I like brownies. I like them a lot. So do you. Especially with walnuts and big chunks of dark chocolate. Or blonde with toasted macadamia nuts and raspberries. Yum right? I like them dense and chewy, especially out of the freezer. Sounds weird? Have you ever had a frozen mars bar? I needn’t say more. The thing with these brownies here is that they’re a winner in the fancy dress department. All dark and mysterious with a lacy ribbon of creamy white goodness, flirtaciously inviting you to take a naughty bite.

Cheesecake Brownies

200g unsalted butter, diced
100g good quality 70% dark chocolate, chopped
200g dark chocolate melts, chopped, half set aside
3 eggs
250g caster sugar
½ tsp salt
1 tsp vanilla essence
115g plain flour

250g cream cheese, softened
80g caster sugar
2 tsp vanilla essence
1 egg

Preheat oven to 180°C. Line a 24 x 24cm tin with baking parchment.

Melt the butter and the two types of chocolate in a saucepan over low heat. Set aside.

In a bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar and the vanilla and beat until the sugar has dissolved. Add the egg and beat until thoroughly combined. Set aside.

In a jug, whisk the eggs, the sugar and the salt until the mixture lightens to a creamy custard colour. Pour into the slightly cooled chocolate mixture and stir until combined. Add the flour, then the chocolate. Once it looks all delicious and glossy, pour half into the prepared tin. Make sure you scoop out some of the chocolate bits from the pan, as they tend to sink to the bottom. Now dollop the cheesecake mixture over the top, as regularly or irregularly as you like. Cover with the rest of the brownie batter. Send the tin off to oven land for about 40-55 minutes, checking after 30 mins to see where the giant brownie is up to. A skewer inserted should not come out clean, rather stickily covered in crumbs. Then, remove from the oven and cool. It will continue to bake once out of the oven, so don’t be afraid of taking it out too early.

Don’t eat this still warm. It’s best cold, or frozen. With a cup of tea. Or ice cream. Or for breakfast. Or instead of dinner.

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