It’s been a long time since I’ve had a brownie – too long infact. This weekend, I was lucky enough to be a guest at a sun-kissed wedding. The food was wonderful, a BBQ with all the trimmings. And dessert? Well, imagine how happy my dessert stomach was when I was presented with a brownie.

It was at that point I realised it’d been a while and even longer since I had baked any. So today, nursing a little bit of a hangover, I made a batch of fudgy, gooey brownies – some topped with peanuts, some just a little cocoa. The mixture of sugars allow for a slight crust on the top, while adding a deeper flavour.

Despite them being satisfying enough on their own, these brownies are a perfect template to adapt – my next attempt will be to spike with kirsch and cherries for a truly boozy chic-fest! Recipe below.

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Yield: 14

Ingredients
200g dark chocolate (75% cocoa)
100g milk chocolate
200g butter, unsalted
150g dark brown sugar
100g granulated sugar
3 eggs
65g self-raising flour
salt, pinch
vanilla extract, ½ tsp

optional:
chopped peanuts

Pre-heat the oven to 170°C. Grease a 20x20cm baking tray and line with graseproof paper.

In a heatproof bowl over a pan with an inch of boiling water, melt the butter and chocolate together, stirring often. Make sure the water isn’t touching the bottom of the bowl as this can cause the chocolate to burn.

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Once fulled melted and combined, take off the heat and pour in both sugars, stirring. The chocolate should still be warm, which will help the sugar dissolve. While stirring, add in the egg one by one. You want each egg to be fully combined before adding the next. At this point, add in the salt, the vanilla extract and the peanuts, if using. Add the flour and fold together with a spatula.

Pour the mixture into the prepared tray and bake in the oven for 35 minutes. Depending on your oven, you may want to turn the tray around half-way through.

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When the timer beeps, remove the brownies from the oven and leave them in the baking tray to cool completely. Once completely cool, remove from the tray and cut into squares or triangles. The best way I found to do this was to warm the knife slightly, to ensure a nice, clean cut.

Dust with cocoa, icing sugar or frost if you wish. Relax, and eat.

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Posted by

Callum. A 27 year-old UK-er. An amateur but keen baker & cook. A rookie at food photography looking to improve my skills, learn from others and most importantly enjoy all the food.

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