Buy far the naughtest of all my creations. At work I make around 6 batches of these brownies a day and still can't keep up with the demand. These brownies have officially been named the best in London.
300g Dark Belgium chocolate drops (53% cocoa solids)
100g Cocoa (24% cocoa fat)
4 Eggs
150ml Cream
250g unsalted butter
100g plain flour
500g sugar
1 teaspoon vanilla
1 teaspoon baking powder
Third fill a small pot with water and place on high heat element, dice the butter in to small cubes and place in a medium sized stainless steel mixing bowl with chocolate. Once the water has come to a simmer place the bowl on the pot (make sure the bottom of the bowl isn’t touching the water as this sometimes splits the chocolate) and stir occasionally till the butter and chocolate are melted and well combined then remove from heat. Add the cream, eggs and vanilla to the mixture and beat till well combined. In a large mixing bowl place in the sugar, flour, cocoa, and baking powder and mix together with a spatchular or wooden spoon then pour in the wet mixture and mix the wet and dry together till smooth.
Line a 12x9 inch (1 inch deep) baking tray with parchment paper and pour the brownie batter into the tray, even out with the back of a spoon and bake at 180oC for 30-35minutes.
The brownie should still be a bit soft and wobbly when removed from the oven. Leave the brownie too cool for 8 hours before cutting, makes 16.
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