World's Greatest Brownies
There are few greater pleasures in this world than sinking your teeth into a warm, gooey brownie. The crispy upper crust breaks into ooey gooey loveliness and you enter into a version of heaven on earth. The ultimate luxury, these brownies are totally chocolatey and wonderfully decadent and can be altered to your hearts content.
One of my very first posts on this little blog of mine was a recipe for my famous Oreo Brownies and indeed you can certainly add Oreos to this recipe too. But why not be a bit more adventurous? You can add chunks of honeycomb, Maltesers, any variety of nuts, granola, white chocolate chips, marshmallows or quite frankly anything sweet that takes your fancy!
World's Greatest Brownies
Makes 24
375g soft unsalted butter
375g best-quality dark chocolate
6 large eggs (preferably organic)
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt
300g of your chosen additional ingredient (optional)
Preheat the oven to 180C/Gas 4 and line a tin measuring approximately 33 x 23 x 5.5cm with foil - the sides as well as the base.
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate has melted, let it cool a bit before beating in the eggs and sugar, and then the *mystery additional ingredient* (if you're using one!) and the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined tin.
Bake for about 30 minutes. Check after 25 minutes. You are looking for a crust to have formed on top and when the tin is wobbled it should move but not be liquid. Be aware that the brownies will continue to cook in the tin out of the oven.
Leave the brownies to cool in the tin on a wire rack for 15 minutes. Transfer out of the tin and carefully cut into 24 pieces or whatever size you fancy! Serve hot with ice cream or cool with a mug of coffee.
One of my very first posts on this little blog of mine was a recipe for my famous Oreo Brownies and indeed you can certainly add Oreos to this recipe too. But why not be a bit more adventurous? You can add chunks of honeycomb, Maltesers, any variety of nuts, granola, white chocolate chips, marshmallows or quite frankly anything sweet that takes your fancy!
World's Greatest Brownies
Makes 24
375g soft unsalted butter
375g best-quality dark chocolate
6 large eggs (preferably organic)
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt
300g of your chosen additional ingredient (optional)
Preheat the oven to 180C/Gas 4 and line a tin measuring approximately 33 x 23 x 5.5cm with foil - the sides as well as the base.
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate has melted, let it cool a bit before beating in the eggs and sugar, and then the *mystery additional ingredient* (if you're using one!) and the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined tin.
Bake for about 30 minutes. Check after 25 minutes. You are looking for a crust to have formed on top and when the tin is wobbled it should move but not be liquid. Be aware that the brownies will continue to cook in the tin out of the oven.
Leave the brownies to cool in the tin on a wire rack for 15 minutes. Transfer out of the tin and carefully cut into 24 pieces or whatever size you fancy! Serve hot with ice cream or cool with a mug of coffee.
Comments
Post a Comment