truffle brownies
Get your eggs and butter out of the fridge and go and do something else for a bit.
Preheat the oven to 150C (300F, gas 2). Line an 18x18cm square pan with greaseproof or a re-usable baking liner.
Melt 240g dark chcolate (I used Lindt 70% cocoa) with 100g butter in a bowl over a saucepan of simmering water. Take this bit slowly – avoid keeping the heat on the saucepan all the time. You can do it in the microwave too. Stir until melted, and leave to cool down a bit.
Crack 3 eggs into a mixing bowl, and whisk in 135g caster sugar with an electric whisk until pale and creamy. Or use a hand whisk and firm muscles. [if you like vanilla add a good dose of quality extract here]
Fold in 55g plain flour, if you like coffee: 1 and a half teaspoons of espresso coffee powder, otherwise the same of flour or cocoa. I use Dove’s gluten free flour.
Fold in the choc/butter mixture carefully.
Pour it into the tin. Lick the bowl and spoon.
Into the oven for 20 minutes. Yes they seem wobbly, but avoid over-cooking. Nobody likes an overcooked brownie.
Leave to cool completely in the tin. I left mine in the fridge once they’d cooled to room temperature before slicing them up. You could dust them with cocoa powder before slicing, for an extra choc hit.
Makes 1 enormous greedy slab, 9 coronary-inducing size, 16 or 25 bite-sized.
more recipes for brownies at this blog put brownies into search....
truffle brownies
Get your eggs and butter out of the fridge and go and do something else for a bit.
Preheat the oven to 150C (300F, gas 2). Line an 18x18cm square pan with greaseproof or a re-usable baking liner.
Melt 240g dark chcolate (I used Lindt 70% cocoa) with 100g butter in a bowl over a saucepan of simmering water. Take this bit slowly – avoid keeping the heat on the saucepan all the time. You can do it in the microwave too. Stir until melted, and leave to cool down a bit.
Crack 3 eggs into a mixing bowl, and whisk in 135g caster sugar with an electric whisk until pale and creamy. Or use a hand whisk and firm muscles. [if you like vanilla add a good dose of quality extract here]
Fold in 55g plain flour, if you like coffee: 1 and a half teaspoons of espresso coffee powder, otherwise the same of flour or cocoa. I use Dove’s gluten free flour.
Fold in the choc/butter mixture carefully.
Pour it into the tin. Lick the bowl and spoon.
Into the oven for 20 minutes. Yes they seem wobbly, but avoid over-cooking. Nobody likes an overcooked brownie.
Leave to cool completely in the tin. I left mine in the fridge once they’d cooled to room temperature before slicing them up. You could dust them with cocoa powder before slicing, for an extra choc hit.
Makes 1 enormous greedy slab, 9 coronary-inducing size, 16 or 25 bite-sized.
more recipes for brownies at this blog put brownies into search....