My first blog post … whoop whoop!!! So as I don’t really have a clue what I’m doing I’m gonna make it a nice and simple one.
I adore chocolate, plain chocolate, milk chocolate, chocolate cake, chocolate ice cream – anything chocolate! I especially love chocolate brownies, nice and warm and gooey with some melty ice cream…. drooooool!!
I got this recipe from a forum that I’m on. Apparently it’s the recipe from the famous Hummingbird bakery in the States. The one thing that I can say for sure is that they are Ah-Mazing! I tend to bake at home, eat a bit and then bring the rest in to work for them to devour. I bought in a batch of these last week and a colleague who has a bit of a thing for chocolate brownies claimied he had a near out of body experience after throwing a big chunk into the microwave for 25 seconds and polishing it off in about half that time. Reviews like that plus the fact they are so simple to make means they’re one of my top recommended recipes.
First off – the ingredients. This is a simple recipe (like most of mine are) – nothing you won’t have at home or pick up in the local shop.
200g dark chocolate, broken up (even if you don’t like dark choc please use it in the recipe, it just isn’t the same with milk!)
175g unsalted butter (like I’ve said I’m a novice baker and often just use normal butter and it works just as well… just DON’T use margarine!)
325 caster sugar
130g plain flour
icing sugar to decorate
You will also need a baking tray. You can get Brownie baking trays in most homestore&more stores etc… the one I use is slightly smaller and square instead of rectangle so I just adjust the cooking time slightly to allow it more time to cook through.
1) Preheat the oven to 170°C/325°F/gas mark 3. I’ve got a fan oven and stick it on about 160°…. I’m not meticulous with oven temperatures in general to be honest, in and around the general range usually works for me! Get your baking tray and grease and line it with baking paper / parchment.
2) So now you need to melt the chocolate and butter together. There is a “proper” way to do this…. or else you can do as I do and bang it in the microwave! I’ll give you the official line in a minute but what I do is just get a large microwavable bowl, break all the choc in and microwave for about 90 seconds. Take out and mix it around then put it back in for about 25 seconds at a time. Once it has started to properly melt, throw in the butter and mix it all well each time you take it out of the microwave.
Be very careful not to get impatient and just put it back in for another 90 seconds, chocolate burns easily in the microwave and once that happens there’s no going back and it’s only fit for the bin!
Now – this is the “proper” way to do this step:
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth….. I’m too impatient for that!
3) In a large mixing bowl, mix the chocolate mixture and sugar together. Stir it all together quite well.
Sieve in the flour and fold together with a spoon until well incorporating in the mix.
4) Finally add your eggs one at a time and mix it all together until thick and smooth.
I should mention that I am a NIGHTMARE for tasting everything as I go – I defy you to have got this far without licking the spoon at least once! And if you have then you’ve a lot more willpower than me 🙂
5) Pour the mixture in and put into the pre heated oven for about 30 – 35 mins.
It will look cracked and flaky on the top and will harden around the edges but should still be gooey in the centre. Bear in mind that the texture should NEVER be firm like a sponge… if it is then it’s overcooked and you won’t get the nice soft gooey middle that brownies should have.
Once cooked, take from the oven and leave to set on the counter in the tin for about an hour…. resist ALL TEMPTATION to start cutting into it (as I have done many times). Just leave it to cool and set for a while otherwise you’ll have gooey chocolate spilling out and it’ll also break up a lot when you cut into it.
After it’s had some time to harden up a bit, cut into 12 pieces and then dust with icing sugar. As I was using a smaller tray and was making for a friend’s lunch party I wanted biggish (ok, massive!) chunks so I only got 6 but could have easily got 9.
The middle pieces will always be a bit more mushy and yummy so try nab that piece for yourself 🙂 These are nicest served warm so if you are having them later that day or the next day, heat each piece in the microwave for about 25 / 30 seconds and serve with some vanilla or honeycomb ice cream…. and get ready for the sugar rush!!
You can also follow me on Facebook here: https://www.facebook.com/KatesKabin
Or Twitter here: https://twitter.com/kateskabin