Sep 22nd, 2010 by Gemma

The brownies were calling my name, I tried to resist, really, I did! But I failed, they called too strongly. I am weak to their siren song.

It all started after the brownie mention in the weekly roundup a couple Fridays ago. I had intended to bake that afternoon, and after re-reviewing the article I had to make the brownies from the bottom of the article, the “perfect” brownies.

I like centre brownies, rather than the edge that many people seem to prefer. I like them moist, but not too fudgey, cakey, but not dry at all. I’m picky, I know!

I had a recipe that was… alright. It took way too long to bake and it was hard work to get it to bake even remotely evenly.

For this recipe the butter and sugar are creamed together, then the eggs (and yolks) are added and it is beaten for a good long time. If you leave it going til it’s shiny and has increased in volume then the brownies will get a nice crust on top.. if that’s what you like.

While it’s beating you can melt the chocolate, all but 50g of it, save that for chips! Fold it into the butter along with the chocolate chips.

Next weigh out everything else, all of it, chop the nuts up small if you’re using them. I like the nuts for texture, I’m fairly traditional though, I stick to walnuts or pecans. Now fold all of it into the batter. It’s a relatively stiff batter, stiffer than I’m used to (hur hur) for brownies. Spread it out so it’s even.

Bake, for 30 minutes at 350F. A skewer into the centre should come out with some crumbs, but not wet. If it’s not quite done put it back in for another 3-5 minutes.

If you like your brownies fudgy prepare an ice bath and put the pan in it as soon as it comes out of the oven, it’ll stop any carry-over in it’s tracks. You’ll also want to take it out the oven a touch sooner.

I like leaving my brownies to cool completely before I cut, it makes it easier. And if you have the patience or willpower, they really do taste better after a few days! Though if you’re anything like me you’ll find them disappearing before you’ve finished taking pictures of your masterpieces!

250g bitter(or semi)-sweet chocolate
250g unsalted butter
300g sugar
3 large eggs
1 egg yolk
60g all-purpose flour
½ tsp baking powder
Pinch of salt
60g good quality cocoa powder, dutched is best
100g walnuts or pecans (optional)


Comments are closed.