I haven't had a lot of luck on good outcomes with desserts this month. Appetizers and desserts are clearly my weakest areas. Last week I made an apple-pear crisp with all of the wonderful autumn fruit around at the local markets, but unfortunately, used a Cooking Light recipe (some things you just shouldn't skimp on). This got really good reviews online but I thought it was way too "molasses-y". We tried to redeem ourselves by making full fat brownies from scratch this weekend and had another less than stellar result. I think our poor result was the fact that we used too small of a baking pan so I'm posting this recipe in hopes that someone will try it and report wonderful results.
This recipe is from Jamie Oliver's Cooking with Jamie. He says these brownies are on the menu at his restaurant, Fifteen, in London.
250 g/9 oz. unsalted butter
200 g/7 oz. best-quality dark chocolate (70% cocoa),
broken up
150 g/ 5.5 oz. chopped nuts
80 g/2 3/4 oz. cocoa powder, sifted
65 g/2 1/4 oz. plain flour, sifted
1 t. baking powder
350 g/12.5 oz. superfine sugar
4 large eggs
Preheat oven to 180C/350F. Line a 12" rectangular
baking tin with greaseproof paper. In a large bowl
over some simmering water, melt the butter and the
chocolate and mix until smooth. Add nuts, if you're
using them, and stir together. In a seperate bowl,
mix together the cocoa powder, flour, baking powder
and sugar, then add this to the chocolate mixture.
Stir together well. Beat the eggs and mix in until
you have a silky consistency.
Pour your brownie mix into the baking tray, and place
in the oven for around 25 minutes. you don't want to
overcook them so, unlike cakes, you don't want a
skewer to come out all clean. The brownies should be
slightly springy on the outside but still gooey in the
middle. Allow to cool in the tray, then carefully
transfer to a large chopping board and cut into chunky
squares.
3 comments:
Hey Robin...is that a metal pan? I have found that glass pans make better brownies. I do agree that cooking light baking just doesn't work. They often up the sugar in their recipes to up the calorie count and reduce the percentage of fat.
Yes, I did use a metal pan because the recipe said to put it in a baking tin and I wasn't sure if it would make a difference. I may try with a glass pan. I think the main problem was the thickness of the brownies. We used an 8x8 metal pan, thinking that a 9x13 would be too large for the amount of dough, but it ended up the middle wasn't even set ... the outer pieces were ok, while the middle just fell apart. Also, the amount of butter seemed like a lot ... we both thought they ended up too greasy ... but maybe that is related to how undercooked they were.
I love these brownies; I have made it twice, and both times they came out great.
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