Monday, May 3, 2010

Searching for the perfect Brownie...

Over the years I have attempted Brownies but never been happy with the results, I have even resorted (shock horror!) to packet mixes with no success. So this week I have decided to start trying new recipes in order to find the "perfect brownie".

370 g (2 & 1/2 cups) caster sugar
80 g (2/3 cup) cocoa powder
60 g (1/2 cup) plain flour
1 teaspoon baking powder
4 eggs, beaten
250 g unsalted butter, melted
2 teaspoons vanilla essence
200 g dark chocolate buttons

Preheat the oven to 160 degrees
Stir sugar, cocoa powder, flour and baking powder together in a bowl.
Add the eggs, melted butter and vanilla extract and mix until combined.
Mix in chocolate buttons.
Pour into a lined 22cm (9 inch) square tin and bake for 40-45 minutes.

I have made this recipe in the past and didn't like that the chocolate buttons sink to the bottom of the tray and form a thick crust so this time I actually melted 100 g chocolate buttons and added to mixture then mixed in a handful of buttons and was happier with the end result.

Result - Yummy! (does any brownie ever taste bad?) The outside is slightly crunchy and very chewy and the inside is moist. I pulled them out of the oven at 40 minutes so perhaps with another 5 minutes, the inside might feel a bit more "cooked". Disappointed with the overall look, not sure if I did something wrong but the edge of the brownie is raised and the middle of the brownie is completely flat. Not something I could cut up and present to anybody other than my husband - not that he's complaining!

Source: Bills Food by Bill Granger, page 180

1 comment:

  1. Hey Amy..if you sprinkle some flour on your chocbits and give them a shake, they won't sink to the bottom. This also works for fruit in muffins, etc. Hope this helps :)