Saturday, 23 April 2016

BROWNIE POINTS



Everyone is so busy these days but my cousins made special effort to visit us this morning, definitely scoring brownie points with my parents.

When your most favourite people in the universe is coming around, serving them something home-baked seems like a hospitable thing to do. Something like this Walnut and Double Chocolate Chip Brownies. 

I baked a tin of this classic brownie last night and once it's cooled, I put it in the fridge to chill.  This morning, it's nicely firmed up and so much the easier to cut.  I placed a few slices into the oven to be warmed up just before my guests arrived. They're rich, chocolatey, and moist without being overly dense.  I wish I remembered to buy some ice-cream!

ONE-PAN WALNUT AND DOUBLE CHOCOLATE CHIP BROWNIES
Adapted from a recipe by Belinda Jeffery in the March 2007 issue of delicious magazine 

Makes one 23-cm square pan

250 grams salted butter
180 grams good-quality dark chocolate, roughly chopped
385 grams caster sugar
1.5 teaspoons pure vanilla extract
4 eggs
150 grams all-purpose flour
100 grams walnuts, roughy chopped
50 grams milk chocolate chips
50 grams dark chocolate buttons

Preheat your oven at 180 degrees C. Line a 23-cm square cake tin with foil. Butter the foil lightly. 

Put butter and chopped chocolate into a heavy-based saucepan over very low heat. Melt them, stirring from time to time. Take the pan off the heat when the butter is nearly melted and give it a good stir so the mixture is smooth and shiny. Set aside to cool for about 8 minutes. 

Add sugar and vanilla to chocolate mixture and use a balloon whisk to mix well for 20 seconds or so. 

Add the eggs, one at a time, beating well after each one is added so it is completely incorporated before you add the next. 

Tip in the flour and stir until just combined. The mixture will look lumpy. 

Don’t overdo the mixing or the brownie will toughen as it cooks. Gently fold in the nuts and chocolate chips and buttons. Scrape the batter into prepared tin. Bake for 40 to 45 minutes. 

Cool completely in the tin on a wire rack. Once it’s cool, chill the brownie in the fridge for about 30 minutes or so to firm it up so it’s easier to slice. When you’re ready to cut it, grasp the foil and carefully ease the whole brownie out of the tin. Invert onto a chopping board and gently peel away the foil.

Enjoy!




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