The Intrepid Chef – Brownie Heaven
Over the past few years my daughter and I have had many attempts at the brownie story. Needless to say we have failed far too many times and have felt rather disappointed. I have tried many recipes with the promise of that soft chocolate gooey center with a thin crusty outer layer. I had nearly given up when I was given a new recipe to try. I must admit I was skeptical given my past attempts and that this recipe seemed far too easy. I know what you are thinking, Oh no, not another claim to fame on a brownie recipe. I promise you this one is foolproof. Not only is it simple to make, it’s also utter heavenly to eat. It’s not for Mondays when starting the new diet schedule, however there is always a reason/excuse to have a brownie or two. It’s one of life’s pleasures that is so worth every bite. I am a firm believer that if I am going to have an indulgent “naughty treat” then do it without guilt and make sure you enjoy it! It’s the guilt that contains all the extra calories. Having said all that, let’s get on with the recipe and making these insanely good brownies. Going into winter this is a perfect dessert; slightly warmed with a scoop of vanilla bean ice cream. The kids will love them, not to mention the big kids 🙂
Makes about 12 large or 24 medium to small brownies.
220g unsalted butter
400g white sugar
110g plain flour
60g cocoa powder
5 large eggs
140g chocolate chips
Baking dish – I used a 28x20cm dish
Spray and cook
Preheat your oven to 180 degrees centigrade.
Melt the unsalted butter in a heavy based saucepan.
Add the sugar and mix for 2 minutes until the sugar is partially dissolved.
Add the flour and mix to combine.
Add the cocoa powder and mix in.
Take the pot of the heat add the eggs and mix vigorously until combined into a thick glossy mixture.
Wait for the mixture to cool before adding the chocolate chips, meanwhile line a oven or baking dish with foil and spray with non stick, I mean spray! (you don’t want your brownies stuck to the foil)
When the mixture is cooled mix in the chocolate chips and pour into your dish scraping the pot well.
Place into your preheated oven 180 degrees for about 40 minutes depending on the thickness of your brownies. I filled my dish about 2 and a half cm high.
The top must be slightly crusty with a soft inside.
Allow to cool, take out of the baking dish and peel the foil off.
Cut into squares using a serrated knife.
Store in an airtight container, that’s if they last that long!
These brownies can be made a week in advance. Once cooked do not cut them until needed. Store with a thick layer of glad wrap around the brownie block and in an airtight container. Ready for your dinner party- Voila!