Tuesday, 14 February 2012

Simply the fudgiest brownies you have ever, ever eaten. OH YEAH.

I like my brownies very, very fudgy and these are basically the best I've ever made. The following recipe will make about 24 very decent sized brownies (or there abouts....)

1 cup butter
225g quality, bitter chocolate
4 large eggs
1 cup granulated sugar
1/2 cup light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup plain flour
200g quality milk chocolate, chopped into sizable chunks which won't melt during baking

1. Preheat the oven to 350f and grease a 9-by-13-inch baking tin.
2. Melt the butter and all the bitter chocolate (only) together on the stove or in the mircowave, then put aside to cool.
3. Beat the eggs and both sugars together and add the salt,  vanilla and cooled chocolate/butter mixture (it must be cool enough not to start cooking the eggs).  
4. Beat in the flour (the batter will be nice and thick). Stir in the chopped, chunky chocolate.
5. Scrape the batter into the prepared pan and smooth the top. Bake for 23 - 25 minutes, until the top is set (but still soft) and the edges are just beginning to be a bit puffy and pull away from the sides of the pan. A toothpick inserted in the center will come out still gooey (take them out of the oven despite this....underbaking these brownies is one of the secrets to their amazing fudgy texture). 
6. Transfer the pan to a wire rack to cool completely.
7. These brownies will keep really nice and fresh for a good few days and should also be freezable once cooked (reheat in the microwave!) Happy munching!!!

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