30 January 2013

Choco Brownies

I baked brownies. Delicious gooey brownies. With white chocolate chunks in them. They were the perfect antidote to this January blues everyone is going on and on about. So I got to cheer everyone as I shared my brownies with lots of lovely peeps. Double karma points!

Brownies are so simple to make. BUT you have to respect two golden rules. 1. Use only the best quality chocolate. This is what will make the brownie not too sweet, but rich and sooo chocolatey. Stay away from cocoa powder! And 2. Don't over bake them! I prefer by far an undercook brownie (a couple of hours in the fridge will do them good) to a dry, crumbly, overcooked one.

What you'll need:

190g dark chocolate
190g butter
250g sugar
3 eggs
2 teaspoons vanilla extract
110g flour
pinch of salt
100g white chocolate, in small to medium chunks

Preheat the oven to 180°C / 350°F. Grease a 9 inch square tin.

Melt the butter in a pan on medium heat. Once melted, take off the heat, add the chopped dark chocolate and leave for 2-3 minutes.

Meanwhile, whisk the eggs and sugar until the batter becomes pale yellow. 

Go back to your butter and dark chocolate and stir until the chocolate has all melted and you have a smooth chocolatey mixture. Add to the eggs and sugar and whisk. Add the vanilla, salt and flour and mix until just combined, no need to overmix.

Transfer in the greased tin. Arrange the white choco chunks on top to make sure every brownie gets a piece or two on top (it's only fair!).

Bake in the oven for approx 20 minutes, but I like to check after 15 minutes and sit, cross-legged, in front of the oven door until they are to my liking. They should have become a paler brown on top, with crackly edges, but the inside will be firm yet squidgy and gooey. Remember that they will continue to cook as they cool down!

If you can wait a bit before digging in (not!), they will hold their shape better once you cut into them. But they are sooo much better warm... Don't forget to share (and to lick the bowl!)

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