Home Cooking
We were planning to make a lemon meringue pie for Australia Day but... I forgot. I literally forgot that it was already decided upon and spent hours trawling through online recipe sites trying to find a good dessert.
What I ended up with was a recipe from Vogue Forums. The original thread was actually about Jamie Oliver's brownies (which I've made before) but someone posted up what they thought was the best they've tried. I read it and thought it sounded promising.
This is the recipe I followed. The photos on that site are irresistible. I was so keen on reproducing their success that I followed the recipe to a T without ANY alterations (though it did involve converting US units to metric).
Rich Chocolate Brownies
Makes ~ 12 large or 24 small ones
Ingredients:
- 1 and 1/4 cups plain flour
- 1 tsp salt
- 2 tbsp dark unsweetened cocoa powder
- 330g dark chocolate, coarsely chopped
- 1 cup (225g) unsalted butter, cut into 2cm pieces (room temperature)
- 1 tsp instant espresso powder
- 1 and 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 eggs, at room temperature
- 2 tsp vanilla extract
1. Preheat the oven to 180 degrees Celsius. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
5. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
7. Pour the batter into the prepared pan and smooth the top.
Note: Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
I've followed many, many brownie recipes before and I have to say, these were by far the best.
Texture shot
I know people are divided in what they like in a brownie but for someone like me who likes a dense, moist and rich interior with a slightly meringue-like, cripsy exterior, these completely fit the bill.
These brownies are the extremely decadent - they simply cannot be eaten on their own. Cream, ice-cream or creme fraiche are necessary accompaniments. I liked them slightly warm out of the oven or even chilled and firm from the fridge.
Wow! They look so moist and delicious. I've definitely been brownie inspired, I'm going to make some!
ReplyDeleteHi Mmmm!
ReplyDeleteThey are great... in moderation hahaha. I've never made anything so sinful, though the Chocolate Nemesis cake would be a good rival.
Looks absolutely delicious! I would love to chow down on a big plate of them!
ReplyDeleteHi Spencer...
ReplyDeleteYou'd think that and after 2 you'd regret that decision :)
Looks decadently sinful! What do you think is the difference between this recipe and Jamie Oliver's? I've done Jamie's recipe before and I thought it was already so good!
ReplyDeletei loved the gooeyness in the middle so thick and rich!
ReplyDeletelooks amazing, im so tempted to eat straight from the computer screen
ReplyDelete