Chocolate Brownies Recipe


To cut these moist and squidgy brownies into neat squares, keep dipping the knife in boiling water and wiping it dry between cuts.

Time: 40 Mins
Serving: 20

100g (31∕2 oz) hazelnuts 175g (6oz) unsalted butter,
300g (10oz) dark chocolate, broken into pieces
300g (10oz) caster sugar 4 large eggs, beaten 200g (7oz) plain flour
25g (scant 1oz) cocoa powder, plus extra for dusting

1. Pre-heat the oven to 200degC (400degF/gas 6.). Sprinkle the hazelnuts on the baking pan, and then toast them in the oven for five minutes, or till the nuts are browned. Place them in a tea towel clean and rub the skins. Chop the nuts in a rough manner with some large chunks and a few smaller. Set aside.

2. Cover the sides and bottom of a 23x30cm (9 12 inches) brownie tin, or a similar one with baking parchment, leaving extra parchment to hang over the edge. Place the chocolate and butter in an oven-proof, heatproof bowl placed in a pan with simmering water. Gently melt the two together, stirring until they are the mixture is smooth. Remove the bowl and allow to cool.

3. Add the sugar into the chocolate mixture and mix well. Add the eggs a bit at one time, mixing thoroughly between each addition. Mix the cocoa and flour powder in the bowl. Then blend until the mixture is smooth and not any patches of flour appear. Add the chopped nuts, distributing the nuts equally.

4. Pour the batter into the prepared tin, and then distribute evenly to the corners. Bake for 12 to 15 minutes (see the method below). Remove from oven and place the pan on an uncooked wire rack.

5. After the brownie cake has become cool, take it off of the tin using your parchment's edges to ensure the cake in a secure grip. Cut it into equal pieces using an incredibly sharp, long knife. Sprinkle cocoa powder on the brownies prior to serving.

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