Chocolate brownies are an all time favourite of mine. The biggest trick to brownies is knowing how long to cook them for as well as using good quality dark chocolate. Unlike cake, they should still be gooey on the inside while being cooked on the outside. I must admit my timings failed a little bit with these brownies, they were a little too gooey in the middle but nevertheless they taste absolutely delicious.
The cue to make brownies for me was being given a bar of Morrisons value chocolate at a graduate recruitment fair (thank you Morrisons!) In order to make these brownies I did a 50/50 split of the value chocolate to 85% dark chocolate in order to even out the sugar a little bit. Of course I would recommend using 100% good quality chocolate but if your budget does not allow that then this ratio, for me, works just fine.
A nice way to finish these brownies is by dusting using sugar over the top or they make a great desert slightly warmed through and served with natural yoghurt and fresh fruit.
Credit for this recipe goes to Jamie Oliver.
250g unsalted butter
200g good quality dark chocolate (anything with at least 70% cocoa solids)
80g cocoa powder
65g plain flour
1 teaspoon baking powder
360g caster sugar
4 large free range eggs
1) Preheat your over to 180oC/ gas mark 4. And line a 24cm square baking tin with greaseproof paper.
2) Melt the butter and dark chocolate together by placing the bowl over a pan of simmering water. Be careful not to let the water touch the bowl.
3) In another bowl mix the cocoa powder, flour, baking powder and sugar.
4) Mix the chopped walnuts into the melted chocolate mixture and add the mixed dry ingredients.
5) Lightly beat the eggs then, beat these into the mixture until you have a silky mixture.
6) Pour the mixture into the baking tin.
7) Heat for about 25 minutes until the brownies are baked on the outside but still soft in the middle.
8) Allow the brownies to cool in the tray before transferring them to a chopping board and chopping into squares.