I started baking for 'The Little Christmas Fair' today and thought I would share my brownie recipe. I've tried quite a few and this is definitely the best one yet - it's a combination of different recipes tweaked over the years . Of course it relies on good quality dark chocolate but it also benefits from being cooked longer at a lower temperature.
250g caster sugar (the original recipe says 300g but this works well with less sugar)
4 large eggs
225g unsalted butter
225g good quality plain dark chocolate
75g cocoa powder
75g plain flour
100g blanched hazelnuts roughly chopped
75g dried sour cherries or dried cranberries
75g good quality white chocolate - roughly chopped
Pre-heat the oven to 160C/Gas mark 3.
- Start by melting the butter and the chocolate in two separate bowls. You can melt the chocolate over a pan of simmering water but if you have an aga just leave the 2 bowls at the back of the aga to melt away.
- Line an 8 inch/20cm square or a rectangular tin with baking parchment. I used a tin 8in x 12in/20 x 30cm and folded the baking parchment back to around 8inches and held the baking parchment in place with some paper clips.
- Using an electric whisk, whisk the sugar and eggs together.
- Gradually add the melted butter - whisking thoroughly.
- Fold in the melted chocolate followed by the sieved flour and cocoa powder.
- Add the chopped hazelnuts, dried cranberries and the chunks of white chocolate.
- Turn into the lined tin and bake in a 160C conventional oven (140C fan oven) for around 30 minutes. My brownies took 37 minutes to cook today so after 25 minutes keep checking.
- The mixture needs to have set, but can be slightly gooey in the middle.
- Leave to cool in the tin before you cut into fairly small squares - I cut 24 squares. These brownies are very rich and a little goes a long way.
What I love about this recipe, is that it can be adapted to the ingredients in your store cupboard. Today, I used pistachio nuts instead of hazelnuts and chunks of dark chocolate instead of white chocolate.
Do you have a favourite brownie recipe and what do you add to ring the changes?
A bientôt et bon appétit,