Sunday, August 12, 2007

The Real Brownie

This is the star of the day. Very very very nice! Haha. Almost everyone is asking for a second piece. And quite a few people is asking for the recipe for this. Its below k. I shall call this the Real Brownie. Compared to the Hersheys brownie, this is very very moist in the center which is how a real brownie should taste. It is very rich in the chocolate taste.

Bloomin’ Brilliant Brownies
Jamie Oliver recipes

• 250g unsalted butter
• 200g dark chocolate blocks, broken up
• 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 280g caster sugar (This is reduced from the original recipe)
• 4 large eggs

Preheat your oven to 180°C.
Line a 25cm square baking tin with greaseproof paper. (I used a slightly bigger tray, as I don't want my brownie to be so thick)
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add nuts and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well.
Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 15-20 minutes.
You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.
The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

No comments: