|The Best Brownies|
I have heard it so many times about the recipe I am about to share.
Do you suffer from brownies that don't quite look like the pictures? A bit gooey with a crispy top? That's not why you baked! You wanted fudgy, beautifully presented, gorgeous little squares of calorie laden goodness, right? ('Right!')
I've got a secret and one word for you....
Get those damn brownies out of the oven, don't even think about touching them. Let them cool for an hour and bung them in the fridge for at least 4 hours.
Yep. That's it. The secret is out.
Leave those babies to cool overnight and the next morning they will slice beautifully into neat squares and taste....sing it with me.....d i v i n e !!! ('la la laaaaa!')
You also need a decent recipe. There's no point putting all that effort and time into it if they aren't going to taste sensashe, right? ('Right!')
I've been making this recipe and variations for well over a year and having tried many - yes, including Nigella's - this one is the best. I originally got the recipe from a lovely lady I met through Twitter who is a truly amazing cook, Jacqui. Her website is www.everydaycook.com.au. I switch it up every now and again with different flavours which I've also suggested below. Just make it and please tell me what you think.
I know you've heard it all before, but these are only going to turn out as good as the butter and chocolate you buy, so splash out and get the gear you'd happily eat, not 'cooking chocolate'.
THE BEST BROWNIES
250 grams Milk Chocolate
250 grams Dark Chocolate
250 grams of unsalted butter
1 ½ cups of caster sugar
2 teaspoons of vanilla essence
1 cup of plain flour (or almond meal if you're gluten free)
Preheat the oven to 180 degrees (fan forced).
Prepare a slice tin with baking paper.
Melt chocolate and butter in the microwave or over double boiler until runny. Stir in vanilla essence and set aside to cool a little.
Beat eggs and sugar until thick and stir in the chocolate mixture. Add the flour and stir to combine well.
Spread the batter into the baking tin and bake for 35 mins.
When ready, the surface should look flakey. Remove from oven and cool to room temperature for an hour or so. Place in fridge to cool completely - at least 4 hours or overnight.
Cut and serve when cooled.
Keep refrigerated. They freeze really well for when guests drop in. 20 mins out of the freezer and they thaw easily.
Some nice variations to try:
- Add a cup of lightly toasted nuts at the same stage you add the flour - chopped walnuts or macadamias are beautiful.
- Add orange zest when you add the vanilla - just a hint of jaffa in the end product.
- Add raisins at the flour stage - just adds nice, sweet texture.
Truly, the options are endless once you have this base recipe.
Knock yourself out.