Yes ok, thats a little bit of a boastful title, but I take no credit for the creation of this beautiful batch of brownies, apart from the fact that I made them… I discovered the recipe originally on http://www.browneyedbaker.com, who in turn got it from ‘Baked: New Frontiers in Baking’ by Renato Poliafito and Matt Lewis.
Now, I’ve been having a bit of an issue in my search for the perfect brownie, in that I just couldn’t get any right. Pretty much every single one I tried, ended up being a bit of a nightmare. I knew what I was looking for; in Swansea theres a place called the One Shoe Cafe, and the brownies they sell there are spectacular. As I no longer live in Swansea I knew I had to find something that could match the greatness of those brownies. And so, when I saw this particular recipe, I knew it had to go on the list to try. I bookmarked it and then forgot about it. For months. Then, last Wednesday I stumbled upon it again and knew I couldn’t forget about it again. As soon as I had obtained the 310g (!) of chocolate needed to go into it, they were being made.
I think its fair to say that these are some pretty sexy brownies – extremely rich, moist, crackly on top, chocolatey squares of yumminess, ideal when eaten warm out of the oven, but just as perfect when cold. Yes, yes, they aren’t on the list of my healthiest baking options, so you may want to have somewhere convenient to send them straight away; I packed them off to work with David and apparently I’m quite popular in his office now. My search for the perfect brownie is finally over!
The Baked Brownie
My recipe is pretty faithful to the original, with only one or two changes – the original calls for a teaspoon of instant espresso powder to go in with the melted chocolate, but I didn’t have any so left it out.
You will need:
- 1¼ cups plain flour
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 11 ounces dark chocolate, coarsely chopped (I had to use some milk chocolate, about a 5th, as I ran out of dark!)
- 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
1. Preheat the oven to 180°C, and prepare your pan. Grease a 9×13 dish/baking pan and line the bottom with baking paper.
2. Whisk the flour, salt and cocoa powder together and put to one side.
3. Put the chocolate and butter into a large bowl and set it over a pan of simmering water until it has melted and combined together. Take off the heat, but keep over the water and add the sugars. Whisk together and leave until room temperature.
4. Add 3 eggs to the chocolate mix and whisk until combined. Add the other 2 eggs and whisk together. Add the vanilla and stir in. Be careful not to whisk too much at this stage or it may become a bit cakey.
5. Fold in the flour mixture using a spatula, until all but a small amount of flour has been mixed in.
6. Pour the batter into your prepared dish and smooth the top. Place in the oven and bake for around 30 mins. I was really nervous that I would overdo the brownies so from 25 mins I was checking them every few mins, but I found they weren’t done until about 35 mins. The brownies should be ready when the mix no longer wobbles and a toothpick inserted comes out with moist crumbs still sticking to it.
7. Let cool completely and cut into squares and serve. Or if you’re like me, let cool for 10 minutes and then dive right in and eat a large, still very warm piece with a great big dollop of ice cream. Nom.