Wednesday, 17 April 2013

Best Ever Chocolate Brownies

Now I know it's a pretty bold claim to make... but these really are the best brownies I've tasted. If baked just right, they're soft and slightly gooey on the inside, but firm and crumbly on the outside. They're also completely nut free, which is rare for brownies, as I'm hardly ever able to eat them out. I'm not sure where the original recipe came from, I think perhaps from delicious magazine about 6 years ago and long since lost.

Nut free chocolate brownies
200g dark chocolate (the better quality, the better the brownies will taste, although I use cheap chocolate and it does just fine!)
150g butter
175g caster sugar
1/2 tsp vanilla essence
3 large eggs
75g plain flour
1tsp baking powder
100 milk chocolate chips
100g white chocolate chips

Makes around 16 brownies.

  • Set the oven to 180C and line a brownie, or deep roasting tin with greaseproof paper. Scrunching it up first helps it to mould to the shape of the tin better. 
  • Break up the dark chocolate in to a microwaveable bowl, and add the butter. Melt in the microwave for short bursts of 20-30 secs at a time, stirring between. 
  • When the chocolate is melted, add the caster sugar and vanilla essence and mix in. Add the eggs one at a time and mix well in-between. 
  • Sift in the flour and baking powder. Mix the milk and white chocolate chips with a little flour, to stop them sinking to bottom of the brownies during cooking, add to the mixture. 
  • Pour the mixture into the prepared tin, and bake at 180C for around 40 mins, until the top is set firm but a skewer inserted still comes out with a slightly gooey mixture in the middle.
  • Wait for the brownies to cool, then cut into squares and dust with a little cocoa powder.
....and enjoy! I dare you to be able to eat just one...

Nut free chocolate brownie

Emily Kate 

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