Introduction
Brownies are one of life’s pleasures that are enjoyed by everyone. So it’s important to make the best brownies so we don’t waste our time on bad versions of these delicacies. Before we continue it is important to acknowledge that some people like their brownies more resembling little squares of chocolate cake, while others prefer theirs fudgy with a crisp top. This is a recipe for fudgy brownies so if that’s the kind of brownie you prefer then keep reading.
The Recipe:
Ingredients:
- 100g chocolate (+100g optional)
- 125g unsalted butter
- 275g light brown muscavado sugar
- 1 tsp vanilla extract
- 2 large eggs
- 100g plain flour
- 2tbsps cocoa powder
First, we need to heat the oven to 180⁰C or 160⁰C fan. Then line a 20cm baking tray with parchment paper; a good trick to get it to fit better is to cut diagonal lines into the corners of your parchment paper. Then melt 100g of chocolate over a double boiler - this is a bowl on a saucepan of boiling water (it is best to use a metal bowl). Once the chocolate is fully melted, take the bowl off the saucepan and leave it to cool.
Now, it is time to make the rest of the batter. To start, cream 125g of unsalted butter in a large bowl. Then add 275g of light brown muscovado sugar* and 1 tsp of vanilla extract. Mix that all together until light and fluffy. Next beat together two large eggs and slowly stream this into the batter while mixing on a slow speed to prevent the mixture from curdling**. Once the eggs are completely incorporated, sift in 100g of plain flour and 2 tbsp of cocoa powder. Fold in the melted chocolate. At this point you could stop, but feel free to add in 100g of chocolate chunks and any other toppings that tickle your fancy – go crazy!
Finally, pour the batter into the prepared baking tin, and bake in the oven for 25-30 minutes. Leave the brownie to cool on a wire rack until cool to the touch and then slice them up to serve.
Quick Tips:
*You must use light brown muscovado sugar because it helps get that glossy top and the right flavour.
**If your eggs do curdle add in a bit of your flour early.
Feel free to brown your butter in a saucepan and leave to harden in the fridge to enhance the chocolatey flavour of these brownies.
https://www.deliciousmagazine.co.uk/recipes/chocolate-brownies/
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