Awesome Chocolate Brownies
There are few foods in the world as decadent as a good chocolate brownie; rich, sticky and devilishly tempting. It is immensely useful as a 'what-ever-the-occasion' treat ; perfect with the afternoon cup(s) of tea or impressive as a sumptuous after dinner dessert. Most importantly though, there doesn't even need to be an occasion to enjoy a brownie as good as this.
I urge anyone and everyone to try it. I promise it will satisfy any chocolate craving in an instant, just don't skimp on the quality of the chocolate - try not to use anything under 70% cocoa, it just won't taste as good.
There is however only one way to eat a chocolate brownie... Warm. Buzz it in the microwave for a few seconds and you have a treat fit for the gods themselves.
225g Unsalted Butter, cubed
350g Good Quality Chocolate (70% Cocoa Solids), broken into pieces
4 Medium Eggs, separated
300g Light Brown Sugar
25g Cocoa Powder
200g Plain Flour
1 Teaspoon of Instant Coffee dissolved in a couple of tablespoons of water
A Pinch of Salt
- Preheat the oven to 190C / 170C for fan ovens / Gas Mark 5.
- Line a tin (approx 24cm square) - I use tin foil.
- Sift the flour, cocoa and salt into a bowl together.
- In a heatproof bowl over a pan of gently simmering water, melt the butter and the chocolate. Try not to stir the mixture, just poke down any bits of unmelted chocolate or butter. Don't rush the melting stage by turning up the heat - you don't want the chocolate to burn.
- In another bowl use an electric whisk to whisk the separated egg whites and sugar until thick, white and glossy.
- Once the chocolate is melted take it off the heat and let it cool slightly, then add it to the egg whites. Mix well together.
- Add in half of the flour/cocoa/salt mixture and gently mix.
- Add in the rest of the flour/cocoa/salt mixture along with the egg yolks and coffee. Mix gently together making sure everything is combined.
- Pour into your lined tin and bake for 20-25 minutes. Your chocolate brownie should be firm but definitely not cooked all the way though. Best served warm.