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Tuesday, 25 June 2013

Fudge Chocolate Brownies

Chocolate, butter, eggs, flour and sugar...such a simple mix creates one of the best and easiest chocolate hits.  I have struggled to find a chocolate brownie recipe that works for me. What I mean by works is a brownie that is dense, fudgy and as far from a cake as possible.  A brownie should be dense, but not under-cooked, sweet, but not sickly and have a real chocolate hit.  Get it right and you should end up with a shiny crisp top that hides a rich dense cake.  This recipe, I believe, is the one.  Taken from Edd Kimber 'The Boy who Bakes' I have found these brownies work perfectly.  Although relatively cheap to make these brownies do contain 300g of chocolate and if your buying the good stuff (I wouldn't even bother if not) it will be the most expensive part of the recipe.  I tend to collect chocolate, adding a bar or two with the fortnightly shopping order and then stashing it away (well away) for days when I fancy something sweet.  All the other ingredients will be things you have in the store cupboard.

Brownies, a dessert developed in the United States, are flat baked squares that due to the lack of baking powder stays dense and fudge like.  There are many variations - plain, with nuts, with frosting, with extra chocolate chips, with cream, with ice cream (yum) and not forgetting no chocolate at all (the blondie)

Not overworking the flour is the key to the perfect dense brownie.  If you mix to hard during the flour stage you will develop the gluten and the result with be more of a cake instead of the dense 'almost, yet not' uncooked dessert seen above.

Quick and easy to make I think Edd's recipe is my favourite brownie so far.  Try it and see what you think.

Chocolate Fudge Brownies
By Edd Kimber (The Boy who Bakes)

180g plain flour
3 tbsp cocoa powder
1/4 tsp salt
300g dark chocolate (70% solids)
200g unsalted butter
150g caster sugar
220g light brown sugar
4 eggs
1 tsp vanilla extract

Preheat the oven to 180C (160C fan).  Grease and line a 23x33cm baking tin.

Sift the flour, cocoa and salt in to a bowl and set aside.

In a bowl set over simmering water, melt the butter and chocolate, carefully mix once or twice until completely smooth (about 5 mins)


Off the heat, whisk in the sugars. 


Then add the eggs and vanilla extract.

Carefully fold, don't whisk, in the flour.  Try not to over-mix, you should be able to do it in 10 good folds.  The odd bit of unmixed flour wont matter (note: the image below does need a bit more mixing!)


Pour in to the prepared cake tin and bake for 30 mins.  

Remove from the oven and leave to cool in the tin.  Carefully remove when cold and using a sharp knife, cut in to squares - What size? Whatever you feel like.