Brownie GoodnessJanuary 21, 2011
I have a soft spot for brownies, I don’t so much like eating them. But, I do like making them. I like soft-gooeness of it all…I don’t really know why, but I enjoy it.
I use Nigella Lawson’s Snow-Flecked Brownies as my base always from Feast. I’ve made them with adaptations many times over. Properly snow-flecked with white choc chips, sometimes with dark chocolate, sometimes with no chips and rather walnuts. They’re just a brilliant base recipe. They make such beautiful moist brownies……I love the gooey!
Make sure you don’t overcook it though, otherwise it will loose its gooey and become a cake! They still nice….but not really brownies anymore are they?
* 355g unsalted butter
* 370g chocolate
* 6 eggs
* 2 cups sugar
* 1 tablespoon vanilla extract
* 1.5 cups plus 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 255g chocolate buttons (white, milk or dark)
* About 2 teaspoons confectioners sugar, for dusting
Preheat the oven to 180 degrees. Line the sides and base of a 13 x 9 x 2 inch baking pan with aluminum foil or baking parchment. (I used used a muffin tin this time though.)
Melt the butter and dark chocolate together in a large heavy-based pan over low heat.
In a bowl, beat the eggs together with the sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the buttons. Beat to combine then scrape and pour the brownie mixture into the prepared pan.
Bake for about 25 minutes. You can see when the brownies are ready because the top dried to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.