I have been baking for many years and brownies are a firm favourite. I can honestly say this is my favourite recipe ever. I can't call it my own but it does that own twist on it...
The trick to a good recipe is to make it your own, have fun with it...
Get your shopping list ready... You will need
280g of unsalted butter, plus more for greasing
230g of good-quality chocolate, (60-70% cacao), roughly chopped
50g of chocolate chips ( you can make these by chopping chocolate)
95g of unsweetened dutch process cocoa powder
390g of caster sugar
120g dark brown sugar
2 teaspoons vanilla extract
a pinch of salt
6 large eggs
125g of plain flour
(optional, you can add a handful of nuts of chocolate chips)
You will equally need:
23X33 cm baking tin
parchment paper
a spatula
a wooden spoon
hand whisk or stand mixer
a cooling wrack
Bake time: 45 minutes
Grease a 9x13-inch (23x33-cm) baking tin with soft butter, line with parchment paper, leaving the paper overhang on all sides. This will help you lift it out of the tin.
Preheat the oven to 180*C.
Combine the chopped chocolate and 40 g of cocoa powder in a heatproof bowl and set aside.
Add the butter to a small saucepan and melt over a medium heat until the butter starts to simmer, this should take about 5 minutes. Do so while swirling the pan occasionally.
Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside to cool down.
Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer or stand mixer on high speed until light and fluffy, about 10 minutes.
With the mixer on, pour in the chocolate and butter mixture and blend until smooth.
Sift in the flour, remaining cocoa powder and (optional nuts or chocolate chips) use a rubber spatula to gently fold until just combined.
Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake for 25 minutes until lightly puffed on top.
Remove the baking tin from the oven using oven mitts or a kitchen towel
Slam the tin on a flat surface 1-2 times until the brownie top breaks slightly.
Return the brownie to the oven and bake for 15 minutes. To check insert a wooden skewer inserted into the center of the brownies comes out fudgy .
Put the brownies on a cooling rack and leave to cool in the tin
Using the parchment paper lift the brownies out of the tin and cut into 24 pieces
I hope you guys enjoy
Becca XXX