August Brownies

On the search for the never-fail and always awesome brownie recipe (I know I have documented this twice already) I’m back with a third shot. This recipe is originally from a post on Inside Cuisine, where Rebecca was lucky enough to scribble this one down from Soren Lascelles (the 2010 Australian Appetite for Excellence, Young Chef of the Year).

I made some slight adjustments to the recipe and if you follow the link above you’ll see he had macadamias – I’m not the biggest fan of nuts in brownies (also because of allergy concerns with some people) but chuck a handful or two in at the end and mix them through if desired.

Recipe: Chocolate Brownies (no nuts)

Ingredients:

• 250g Dark Chocolate
• 250g Unsalted Butter
• 205g Caster Sugar
• 175g Eggs (3 or 4 eggs depending on egg size. Advisable to measure)
• 110g Plain Flour

Method:

1. Get all your ingredients ready first. Your eggs should be as close as possible to room temperature – if you use them straight out of the fridge, it will react with the warm chocolate mixture.
2. Preheat oven to 160C and grease and line a square tray. Roughly 25-30cm square is ideal.
3. Measure out the chocolate and butter into a saucepan and set aside.
4. Whisk together the eggs and sugar in a seperate bowl, and sift out the flour in a third bowl.
5. Melt the chocolate and butter on a low heat and allow to cool slightly.
6. Pour a little amount of the chocolate mixture into the eggs and sugar and mix to combine. This will temper the mixture if the chocolate is still a bit warm. We don’t want to cook the eggs! Add the rest and whisk.
7. Add the sifted flour in stages and whisk until combined.
8. Pour into prepared pan and place straight into the oven. Here I sprinkled a handful of chocolate chips along the top for effect.
9. After about 25 minutes, have a look to see if the top is still ultra spongy – if it is, leave it another 5 minutes
10. You can test to see if it’s done with a skewer, but we still want some crumbs to cling to it, dry brownies are no fun!
11. Remove tray from oven and remove brownie slice from the tray onto a cooling tray. Let it cool completely before slicing!
12. Dust the top with icing sugar and trim all four sides, then cut into equal rectangles. Enjoy with a hot drink

You should have a very evil, chocolate and delicious brownie, that’s not too chocolatey, not too dry or moist, and melts away in your mouth.