Tuesday, 26 February 2013

Best-ever brownies (from the Peyton and Byrne "British Baking" cookbook)

A quick disclaimer before I start this post: while these were the best-ever brownies when my friend made them, my attempt was somewhat less successful: even a minute or two of over-cooking will eliminate the incredible gooey-fudginess this recipe is capable of producing, so MAKE SURE YOU DON'T OVERCOOK THEM! However, as long as you check on them regularly (and err on the side of taking them out of the oven too early rather than too late), then they should turn out every bit as delicious as hers were!


300g good quality dark chocolate, broken into pieces
100g butter (plus extra for greasing)
1/2 teaspoon salt
150g caster sugar
50g light brown sugar
3 eggs
1 teaspoon vanilla extract
100g plain white flour
100g chopped walnuts (I missed these out because I hate walnuts - pecans or chunks of chocolate would be a great alternative)

Pre-heat your oven to 180C.

Melt the butter and chocolate pieces in a heatproof bowl balanced over a saucepan of simmering water. Add the salt and stir until smooth, glossy, and fully combined. (Have a little taste if you must!). Remove from the heat and allow to cool for a minute or so.

Meanwhile, in a seperate bowl,beat your eggs together with the sugar (both types). When the chocolate has cooled slightly, stir the egg and sugar mixture into the melted chocolate, bit by bit.

Finally, fold in your flour.

Grease a 20cm square baking tin and line with greaseproof paper (the trick to lining a baking dish is to snip darts into the corners to allow the paper to fold around with the contour of the tin more easily). Pour the brownie batter into the tin, and cook on the middle shelf for about 25 minutes, or until a skewer inserted into the brownies emerges almost clean (you still want some gooeyness!)

To avoid over-cooking, it's probably best to check your brownies around the 20 minute mark - and if you don't mind them being a bit under-cooked, you could even remove them early for an extra-fudgy texture.

Leave the brownies to cool completely in the tin, then cut into squares and serve! They should keep (ha!) for a couple of days in an airtight container.

I forgot to take a picture of the finished product...but here's some Oliver Peyton made earlier