Makes 15 brownie slices| Total Time: 80 minutes | Difficulty: Medium
Introducing my nutty, chocolately and gooey brownies! Brownies for me are such a comfort food, served with fruit, ice cream or just on their own. This recipe is sure to curb any of your chocolate cravings and is fairly easy to make. I use mostly dark chocolate to add a rich flavour and then a small addition of white and milk chocolate and nuts for even more chocolate, texture and flavour. If you have any allergies or simply don't like nuts you can substitute this with dried fruit or more chocolate instead! Happy baking everyone!
Ingredients:
175g unsalted butter
60g dark chocolate, roughly copped
200g caster sugar
200g granulated sugar
3 large eggs, at room temperature
2tsp pure vanilla extract
1/2tsp cinnamon
87g cocoa powder
128g all-purpose flour
1 teaspoon salt
75g dark chocolate, roughly chopped
75g milk or white chocolate chips
100g nuts (optional, can replace with a further 100g of chocolate chips)
Method:
Preheat oven to 180°C fan
Line a large baking dish (approximately 9x10 inches) with grease proof parchment paper, leaving some of the paper over the edge of the dish.
Fill a pot one third of the way full with water and bring to the boil. In a small glass or ceramic bowl, measure out the butter and 60g of dark chocolate. When the water is boiling, place the bowl over the top of the water and reduce the heat so the water is simmering.
The heat and steam from the water below will begin to melt the butter and chocolate together in your bowl on top. Stir until completely smooth and combined.
Next, whisk in the sugar, vanilla essence and cinnamon.
Add the eggs one at a time and beat. The batter should have no clumps and be slightly grainy due to the sugar. (See video 1 below)
Into a large bowl, sift the cocoa powder, flour and salt. Fold in the chocolate mixture.
Add dark and milk/white chocolate and nuts. Fold into the mixture. The batter should be thick and dark. (See video 2 below)
Pour the batter into your pre-prepared baking dish and spread it evenly across the dish.
Bake for 29-31 minutes.
When the time has finished, place a toothpick or small, sharp knife into the centre of the brownie dish. If the toothpick comes out very wet continue to bake for 2-3 minutes at a time. If a few moist crumbs remain on the tooth pick, the brownies are finished. You do not want the toothpick to come out fully clean or with dry crumbs as this means the brownies are overcooked.
When baked, remove the dish from the over. Using the parchment that was hanging over the dish, carefully remove the brownies and place on a wire rack to fully cool.
When cooled completely, cut the brownies into large squares and lift them off of the parchment.
Serve with fruits and ice cream or on their own and enjoy!
Brownie batter after butter, chocolate, sugar, eggs, vanilla and cinnamon:
Brownie batter after all ingredients added:
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