Tuesday, 17 February 2015

A recipe: fool-proof American-style brownies.

Do you like brownies? You know, chocolatey goodness, crispy on the outside and fudgy on the inside? Well if you do, keep reading! Here's a recipe that even I managed to get right from the fist time. When my family tried these, they told me how good they were and asked for the recipe, so they are definitely delicious.

20 g brésiliennenootjes *
200 g dark chocolate
1 tsp. baking powder
60 g plain flour
250 g butter
300 g sugar
80 g cacao
4 eggs

* These are caramelised almond flakes, chopped into fine pieces. You can omit this if you prefer, or use finely chopped nuts.

How to make
Start by sifting the flour, cocoa, and baking powder. You can keep them together in a single bowl and set them aside for later.

Then break the chocolate into pieces and slice the butter into cubes and melt them in a bain marie together over medium high heat. You can go on with the next steps whilst they are melting but be sure to keep an eye on this and to stir every now and then.

Break the eggs into a mixing bowl and whisk them until they're foamy. I used an electric mixer for this: fast an easy!
Add the sugar in and mix again. It will look like this.
When the chocolate & butter are melted, combine these with the eggs & sugar and mix again.
Then add the flour, cocoa, and baking powder too. Mix these in with a spoon before you use an electric mixer so the powder won't fly up in the air. Then mix until the batter is smooth. It will be very thick and sticky!
Preheat the oven to 180°C and line a tray with baking paper. Pour the batter on there. A spatula comes in very handy with this sticky consistency!
Sprinkle some bresiliennenootjes on top and bake for 20 minutes.
Time to clean up! The batter itself tastes great too by the way! When the baking is done, the brownie will have risen quite a bit, but it will flatten again as it cools down. Now be patient: wait for it to cool down completely before slicing it!
It does stick to the baking paper a little, so I recommend you transfer the whole thing with the baking paper onto a cutting board and slide a large knife between the brownie and the paper before cutting it to pieces.
The best way the eat them is with vanilla ice cream! But I gave these to my grandma, that's why they're in a tureen.