Runehack123
2012-12-14 10:14:19
This is a very easy, but VERY delicious brownie recipe I use. Some of it I got off the internet, but a large chunk is based on my own trial and error to the road to perfection so don't expect to find this unique recipe anywhere else! :norris:
Ingredients:
- 185g Butter *unsalted*
- 185g Dark Chocolate (the better the chocolate, the better the brownies!)
- 85g Flour
- 40g Cocoa Powder
- 100g Milk Chocolate
- 3 Large Eggs
- 275 Golden Caster Sugar
- Pinch of salt
- 1 Tsp. Rum
- 1 Tsp. Coffee Powder
- 1-2 drops Vanilla Extract
- 70g Walnuts
Step_By_Step:
1. Cut 185g Dark Choc + 185g Butter into smaller cubes so they melt a lot easier. Put it all in a bowl and cover it with a plate then leave it in the microwave for 2 minutes on max. (This is what I do, but there's other ways to get it melted e.g. using water bath which is very time consuming and difficult)
TIPS: You want to melt not burn the chocolate/butter mix. Use a sharp/strong blade for cutting and drive down the tip instead of slicing since chocolate is very hard to slice.
2. Take out the butterchoc mixture, add 1Tsp. Rum and a pinch of salt and 2 drops of vanilla extract. Mix it all well with a spoon so you end up with a chocolaty liquid…Yummm…Now just leave it to cool for now.
3. Next you want your 3 eggs + 275g golden caster sugar being mixed in a mixer in a big silver bowl. It will increase in volume and become paler. Leave it on maximum speed (3-8mins) while you do the next simple steps.
===right about now it would be a good idea to pre-heat the oven for 160C conventional/ 180C gas===
4. Measure 85g flour and put it in a bowl. Add 40g cocoa powder and 1Tsp. of coffee powder through a sieve.
5. Cut 100g milk chocolate into small cubes. Crush 70g of walnuts into small bits (the idea is to get small bits and not walnut dust).
6. By now your sweet sugar-egg mix should be looking promising! Turn off the mixer and start adding your -now cooled down- chocobutter liquid. Next you want to gently -GENTLY otherwise you'll kick the air out of your sugareggmix- go under the whole thing with a wooden spoon and then over again etc…Repeat and mix until you think its just about ready.
7. Add the flour/cocoa/coffee and mix again and stop just before you think its ready. It won't look like much at the start, but it will start to turn into a nice thick chocolate mix.
8. Finally, add the chocolate chunks + walnut bits.
9. Place it all in a 20x20 - 20x30cm tin (anything around that size is OK) on top of anti-stick baking paper.
10. Put in oven for at least 25mins.
You know it's ready when the top has a nice papery crust and when you wobble it the middle part doesn't wobble. If you have little experience with baking then 30mins is safe ;) .
11. Remove from oven. Leave to cool then cut to pieces carefully (it crumbles easily so use a sharp blade). Leave the brownies for 6h+. They taste a lot better when left alone for a while.
Special Notes..
I've tried a lot of different browny recipes and this is hands-down my personal project of perfection. It took me a while to get to this level of excellence, but these are likely the best brownies you'll ever taste. If you don't like walnuts then leave them out.
End result: Delicious soft brownies with chocolate bits/nutty bits inside and intense flavor. The walnuts contrast the sweetness and lets not forget the crispy surface created by the sugar. Simply YUM!
Ingredients:
- 185g Butter *unsalted*
- 185g Dark Chocolate (the better the chocolate, the better the brownies!)
- 85g Flour
- 40g Cocoa Powder
- 100g Milk Chocolate
- 3 Large Eggs
- 275 Golden Caster Sugar
- Pinch of salt
- 1 Tsp. Rum
- 1 Tsp. Coffee Powder
- 1-2 drops Vanilla Extract
- 70g Walnuts
Step_By_Step:
1. Cut 185g Dark Choc + 185g Butter into smaller cubes so they melt a lot easier. Put it all in a bowl and cover it with a plate then leave it in the microwave for 2 minutes on max. (This is what I do, but there's other ways to get it melted e.g. using water bath which is very time consuming and difficult)
TIPS: You want to melt not burn the chocolate/butter mix. Use a sharp/strong blade for cutting and drive down the tip instead of slicing since chocolate is very hard to slice.
2. Take out the butterchoc mixture, add 1Tsp. Rum and a pinch of salt and 2 drops of vanilla extract. Mix it all well with a spoon so you end up with a chocolaty liquid…Yummm…Now just leave it to cool for now.
3. Next you want your 3 eggs + 275g golden caster sugar being mixed in a mixer in a big silver bowl. It will increase in volume and become paler. Leave it on maximum speed (3-8mins) while you do the next simple steps.
===right about now it would be a good idea to pre-heat the oven for 160C conventional/ 180C gas===
4. Measure 85g flour and put it in a bowl. Add 40g cocoa powder and 1Tsp. of coffee powder through a sieve.
5. Cut 100g milk chocolate into small cubes. Crush 70g of walnuts into small bits (the idea is to get small bits and not walnut dust).
6. By now your sweet sugar-egg mix should be looking promising! Turn off the mixer and start adding your -now cooled down- chocobutter liquid. Next you want to gently -GENTLY otherwise you'll kick the air out of your sugareggmix- go under the whole thing with a wooden spoon and then over again etc…Repeat and mix until you think its just about ready.
7. Add the flour/cocoa/coffee and mix again and stop just before you think its ready. It won't look like much at the start, but it will start to turn into a nice thick chocolate mix.
8. Finally, add the chocolate chunks + walnut bits.
9. Place it all in a 20x20 - 20x30cm tin (anything around that size is OK) on top of anti-stick baking paper.
10. Put in oven for at least 25mins.
You know it's ready when the top has a nice papery crust and when you wobble it the middle part doesn't wobble. If you have little experience with baking then 30mins is safe ;) .
11. Remove from oven. Leave to cool then cut to pieces carefully (it crumbles easily so use a sharp blade). Leave the brownies for 6h+. They taste a lot better when left alone for a while.
Special Notes..
I've tried a lot of different browny recipes and this is hands-down my personal project of perfection. It took me a while to get to this level of excellence, but these are likely the best brownies you'll ever taste. If you don't like walnuts then leave them out.
End result: Delicious soft brownies with chocolate bits/nutty bits inside and intense flavor. The walnuts contrast the sweetness and lets not forget the crispy surface created by the sugar. Simply YUM!