The world’s best brownies December 30, 2009Posted by Helen in cakes, chocolate, cookies, dessert.
Brownie recipes are like men. You go through a lot of them in a lifetime, searching for that perfect one. Along the way, you find some that are quite good and some that are so dreadful you never want to see them again. Most fall somewhere in between – they’re pleasant enough, but you probably wouldn’t bring them home to your mother. No matter how many disasters you come across, you’re still willing to put yourself out there and search for the elusive “one.” You read coookbooks and surf the web in desperation – the cook’s equivalent of online dating. But then … then … all of a sudden one comes along that completely changes your life. That’s how it was for me when I encountered Nigel Slater’s Very Very Good Brownie recipe a few years ago. It was lust at first sight. How could I possibly resist a recipe which fed me such smoothly seductive lines as, “This isn’t just gastroporn, this is positively pay-per-view,” and “What I want is the mother of all brownies – pure, dense and unapologetically raunchy.” Swoon. I know now that I’ll never ever look at another brownie recipe again. I’m a changed woman. A one-recipe woman.
300g golden caster sugar
250g chocolate (70% cocoa solids)
3 large eggs + 1 extra egg yolk
60g finest quality cocoa powder
½ tsp baking powder
You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.
Set the oven at 180°C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy.
Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork – it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don’t worry.
I’m in love.