not-so-secret recipe for the perfect batch of brownies ever. they're
gooey, traditional brownies, moist and fudgey in the middle and crispy
around the edges; how they're supposed to be! the walnuts and chocolate
chips are optional, but use both and you'll have an award winning
You will need
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
a little drop of vanilla extract
as many walnuts as you like (i use about 60g), roughly chopped
as many white chocolate chips as you like (i use about 80g)
for ultra indulgence, put in the microwave on high for about 10 seconds to make it warm and gooey before you eat it. yum!
the oven to 170C, and line the brownie tin (i used a silicone brownie
tin which saved having to do this, though i did smooth a bit of flour
around the bottom)
- put the chocolate and butter in a heatproof
bowl (make sure its not metal though, or it might burn) over a saucepan
of simmering water on a low heat, not letting the base of the bowl
touch the water, stir until melted and smooth, but be really careful
not to burn it at this stage. add the vanilla extract.
from the heat, and add the sugar in batches and stir well. at this
stage you might find the mixture goes lumpy and the butter seperates,
but don't worry! add the flour and it will look better, just stir until
its well incorperated. finally stir in the eggs one at a time until the
mixture is thick and smooth.
- spoon the mixture into the prepared
baking tray and bake in the preheated oven for about 30-35 minutes, or
until flaky on the top but soft in the centre. you may think it is
uncooked in the middle, but its really (as long as it has been in for
the right time at the right temperature) its just thenature of the fudgey brownie.
- leave to cool on a wire rack then dust with icing sugar and enjoy!