In case you didn’t know I’m on an ongoing baking mission to find what I consider the ‘best of’ in a range of baked treats. Baked treats that I particularly like.
I have found the best white chocolate cookie with cranberries and a variation of this recipe with macadamia nuts and dried strawberries (better). I think I have found the best chocolate chip cookie, and I am pretty certain this is one of the best chocolate cakes. The River Cafe Chocolate Nemesis has to be the best chocolate mousse cake I have eaten, so now I turn my attention to the brownie.
I found and baked what claims to be the easiest chocolate brownie, and it is pretty good and certainly very easy, but I’m not ready to stick my spatula in the ground over this one. A few brownie recipes still need to get overturned.
This is Nigella’s chocolate brownie recipe given to me by my fab foodie friend Lori so I am not too sure which book it comes from. It is simple to make and yields a big batch.
This is what you need and how to make:
Preheat the oven to 170 degrees c
- 375gm chocolate (70% couverture is best)
- 375gm butter
Melt these together in a double boiler
- 500gms castor sugar
- 6 eggs (free range large will do)
- 1 tsp vanilla extract
Whisk these all together and then add the slightly cooled chocolate mixture to this
- 225gm flour
- 200gm nuts (optional – I used roasted hazelnuts)
Fold the flour and nuts into the liquid mixture
Pour into a large lined baking tray or suitable dish (I used a 30cm x 23cm roasting dish)
Bake for 45 mins until firm to the touch
Before I can discuss the verdict, the criteria that make a perfect brownie need to be established. Of course this is completely a matter of opinion.
- TASTE – needs to taste fantastic in both chocolate and degree of sweetness
- TEXTURE – needs to have some density to it, some moisture but at the same time it must melt in the mouth
- APPEARANCE- a brownie needs to have that quintessential flaky ‘skin’
These bownies taste lovely with a perfect balance of chocolate to sugar. The texture however seemed slightly too dry for me but the mouthfeel wasnt. They melted in the mouth.
I give these the thumbs up apart from the density issue, but perhpas next time I would bake them for a slightly shorter period to deliver a chewier centre. I also think that adding extra chocolate chips and leaving out the nuts could produce a more decadent product.
The search continues.
I look forward to connecting with you again in the future.
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