Food from the Hart

Posts Tagged ‘brownies’

Chocolate Brownies

In Recipes on May 18, 2011 at 11:43 am

Yield: 16 brownies

Cooking Time: 45 minutes

This is a wonderful brownie recipe! I promise you have never eat something so chocolatey and delicious.  While I wish I could take credit for this culinary masterpiece, I cannot.  I adapted this creation from Nigella Lawson.  Enjoy!

3 sticks plus 2 tablespoons unsalted butter

12 ounces best-quality bittersweet chocolate

6 eggs

1 3/4 cups superfine sugar

1 tablespoon pure vanilla extract

1 1/2 cups plus 2 tablespoons all-purpose flour

1 teaspoon salt

1 cup semisweet chocolate buttons, chips or morsels

Approximately 2 teaspoons confectioners’ sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

preparation

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.

Advertisements
%d bloggers like this: