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Monday
Apr122010

Chocolate Brownies

Every time I bake these someone asks for the recipe - the measurments and cake tin size seem to  just make a wonderful batch of brownies - plus the chocolate chips add great chocolate depth to it all.

The less butter the chewier, more biscuity the brownie is - however the more butter the more dense, rich, and dessert-style is the brownie, which is this recipe here.

You must use good quality cocoa if you are looking to make this as a dessert.The addition of nuts would transform it to a more luscious chocolate goodie too.

Recipe is based on one by Bill Grainger.

"Too easy and very yummy!!!"-  Ashley Steven.

 
Pictured: Bars of chocolate brownie

250g unsalted butter*, melted
80g or 2/3 cup baking cocoa, recommend Dutch cocoa**
4 eggs, beaten
2 - 2 ½ cups caster sugar - depending how sweet you like and how dark the chocolate
2 tsp vanilla essence
60g or ½  cup plain flour
1 tsp baking powder
200g dark chocolate bits or chopped chocolate

Optional - add 120g hazelnuts, or any favourite nut, chopped

* For a less rich, crunchier brownie take away 50g butter.
** Dutching or Alkalising Cocoa - “Dutching” or alkalising cocoa is a process developed in Holland. The benefit of buying and using this cocoa is that it has a deeper chocolate flavour than other cocoa, and can dissolve in liquids more readily. An alkali is added during the process, which neutralises the astringent quality of the cocoa and giving it a darker colour and richer, smoother, more rounded flavour. The majority of Dutch-process cocoa comes from Holland. Belgium and the US are producers as well.

Preheat oven 160°C.
Line the base of a 22cm sq tin with baking paper. If you have a larger tin adjust your cooking times to a little less to keep the brownies fudgy and not overcooked.

Melt butter, allow to cool slightly to not cook the eggs.

Sift sugar, cocoa, flour and baking powder together in a large bowl.

Add the butter, eggs and vanilla to the bowl and mix until combined.

Stir through chocolate bits and add the optional nuts at this stage too.


Pour mixture into the prepared tin.


Bake approximately 40 - 50 minutes until just cooked and firm when pressed in the centre, be careful not to over cook it, especially if you like your brownies quite fudgy. I good way to tell is if is starting to crack opn the top a little and into the centre.

If your cake tin is a different size or you prefer your brownies more crunchy adjust the cooking times and check every 5 minutes or so a bit earlier.


Leave it to cool in the tin to settle and make it easy to turn out. If you are worried you have over cooked it, turn it out after 20 minutes settling in the tin onto a wire rack.


Cut into bars of 8 large or up to 20 small. Dust with cocoa or icing sugar to decorate.


To serve - you can serve warm with ice cream for a dessert.

 

Makes 20 bars or 8 large serves