Monday, August 9, 2010
The Best Chocolate Brownie
If you have been reading my blog for a while, you will know that I like to try all sorts of new recipes. But, I do have a brownie recipe that I usually use when I am making a bulk amount of brownie that I want to turn out in a particular way. It is a variation of a recipe found the in the first Zarbo cook book. I think I have found an even better brownie recipe now and it comes from the second Ladies, A Plate book.
A good friend’s younger sister died last week - an incredibly sad time for my friend and her family. I wanted to bake something for my friend that was a yummy treat, but one that she could put in the freezer and bring out at a later stage when she wanted to. Brownie definitely fits the bill for this kind of thing – it is quick and easy to prepare, makes a very tasty treat and can be easily frozen as it has no icing to worry about and wont go soft or change texture upon being defrosted. The recipe uses only chocolate – my previous “go to” recipe used cocoa as well and I used to think that is what made it so delicious. I used 70% chocolate for the recipe. It does have a lot of chocolate in it, but the result is a deliciously fudgey brownie and that is the way I like my brownie.
I added chopped walnuts as recommended and also more chopped chocolate as recommended, but I did use 55% cocoa chocolate for the chocolate add ins. This is my new go to recipe and while I share the recipe here, I do encourage you to buy the book, as it is fabulous.
Chocolate Brownie (from Ladies, A Plate, a second helping)
225g dark chocolate
1 tsp vanilla
55-115g walnuts, chopped
55g dark chocolate chopped (extra)
• Melt together the chocolate and butter
• Whisk in the sugar (the mixture will go grainy) and the eggs, one at a time, then lastly the vanilla
• Stir in the flour, then nuts and extra chocolate
• Bake in a lined 20cm square tin at 170c for 30-35 minutes