As you may have seen from my Twitter/Instagram yesterday, I treated myself to a little bit of Sunday afternoon baking. It’s rare that I have time to bake but I find it so relaxing and rewarding when I do. I decided to make some brownies using the following recipe:-
Best Ever Brownies
by Orlando Murrin
1. Melt the butter and dark chocolate in a medium sized bowl over a saucepan of hot water. Stir occasionally until melted and then take off the heat and leave to cool to room temperature.
2. Heat the oven to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
3. Sieve the flour and cocoa powder together into a bowl.
4. Cut up the white and milk chocolate into small chunks.
5. Break the eggs into a bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
6. Pour the cooled chocolate mixture over the egg/sugar mixture, then gently fold together with a rubber spatula. Continue until the two mixtures are one and the colour is a mottled dark brown. Be as gentle and slow as you like and be careful not to knock the air out of the whisked egg mixture.
7. Sieve the flour/cocoa mixture over the egg/chocolate mixture and gently fold together. The mixture will look dry and dusty at first, but will mix together. Stop mixing just before you feel you should, as you don’t want to overdo this mixing.
8. Stir in the white and milk chocolate chunks until they’re evenly mixed throughout.
9. Pour the mixture into the tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. P
10. Cook for 25 minutes. When the timer goes, open the oven and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
11. Leave to cool in the tin until completely cold.
Apparently the brownies will keep in an airtight container for a good two weeks and in the freezer for up to a month, which is always good to know as the recipe makes a lot of brownies!
The recipe was taken from the BBC Good Food website.
I have to admit that I am not a huge fan of brownies, they are usually a bit too dense chocolate-y for me (**gasp, shock horror!**). This means that I have not had much practice making them and my track record is not great. However, I this recipe was so easy to follow and, whilst I’m not being very modest here, the end result was AMAZING!
I also used my special brownie tin from a US company called Baker’s Edge. They used to sell them at Firebox and Amazon, however I’m not sure of current UK stockists. The tin is fantastic! The idea is to circulate heat evenly which helps to ensure that the brownies are moist in the middle and avoids the problem of uncooked centres and dry edges.
These really were the perfect brownies!