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Chocolate Brownies

ingredients

550 g (1 1/4 lb) plain chocolate
1 cup (225 g) butter
3 eggs
2 tbsp (30 ml) freshly made strong black coffee
1 cup + 2 tbsp (225 g) caster sugar (superfine granulated)
2/3 cup (75 g) (3 oz) self raising (self rising)white flour
1.25 ml (1/4 tsp) salt
175 g (6 oz) walnut halves, chopped
1 tsp (5 ml) vanilla essence

method

1. Grease and line a baking tin measuring 19 x 27 cm (7 1/2 x 10 1/2 inches) across the base (or use a tin with similar dimensions).

2. Using a sharp knife, roughly chop 225 g (8 oz) of the chocolate and set aside.

3. Melt the remaining chocolate and butter in a heatproof bowl over a pan of simmering water.

4. Allow the chocolate mixture to cool slightly.

5. Mix the eggs, coffee and sugar together in a large bowl until smooth, then gradually beat in the melted chocolate mixture.

6. Fold in the flour, salt, walnuts, vanilla essence and chopped chocolate.

7. Pour into the prepared tin and bake the brownie mixture at 190°C (375f/gas 5) for 40-45 minutes or until just firm to the touch in the centre.

8. Leave to cool in the tin, then turn out.

9. Trim off the crusty edges and cut into squares. Store in an airtight container for up to 1 week.

10. If freezing, open freeze then pack in freezer containers, label and freeze.

Thaw for 4-6 hours.

What did you think?

11 people have helped to review this recipe. Thankyou!

Chocolate Brownies
posted by Mary Kelso @ 06:09AM, 6/28/09
It seems like a very useful recipe although i didn't realise how long it would take to thaw.
Some notes
posted by Adam, UK @ 05:56PM, 8/08/09
This is a very nice recipe with a bit of tweaking. Firstly, you might want to use 50% milk chocolate and 50% dark chocolate, and the better quality chocolate you use, the tastier the brownies will be. Try not to use sweetened chocolate anywhere.

Secondly, the walnuts make very little difference and can be taken out if desired, glace cherries make a nice substitute or addition.

Thirdly, you can test when they are cooked by placing a tester or knife into the mixture; there should be no runny chocolate on it but it also should not be clean -- that would mean they are overcooked. You want it somewhere inbetween, a bit of crumby chocolate or something like that.

Lastly, make sure you let them cool properly before you remove them from the tin (2 hrs minimum) as otherwise they will crack and crumble. At this point you might want to dust with some icing sugar through a sieve.

Cut into pieces and get them in some covered tupperware or equivalent and keep them covered at room temperature. DO NOT refrigerate them as they will dry around the sides and outside, as they will if left uncovered.

Very tasty if you get them right!
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