Chocolate Brownies

This entry is filed under Baking Recipes.

Rich chocolatey brownies, soft, dense and fudgy

Rich chocolatey brownies, soft, dense and fudgy

At Raymond Blanc’s Cheltenham brasserie, there’s a quote on the menu that reads “Everything I desire is either illegal, immoral or it makes you fat”. Ain’t that the truth!  Especially if you indulge in too many of these brownies..!

J.D Gross produce top quality chocolate bars but without a heavy price tag and are available from most branches of Lidl. For this recipe, I used one bar 81% dark chocolate and one bar 70% dark chocolate. Whatever chocolate you choose to use, make sure it contains a minimum of 70% cocoa.

Makes:12 generous squares
Preparation & cooking time: 1 hour
Effort level: some effort
Shelf life: 3 days. 3 months in freezer

125g  J.D Gross Arriba Superieur premium cocoa 81% 
125g  J.D Gross Ecuador premium cocoa 70%
200g light brown sugar
200g butter
100g flour + 1 tsp baking powder
3 medium eggs

20 cm square cake tin
heatproof bowl
food mixer (optional)
airtight container

Here’s What You Do:
Heat the oven to 1700°C/325F/Gas 3.

Line the tin with greaseproof paper, leaving enough overhang so you can easily lift out the brownies when they’re cooked.

Break the chocolate into small pieces and tip into the bowl. Roughly slice the butter and add to the chocolate then set the bowl over a pan of simmering water until melted.

Meanwhile, whisk the eggs and sugar together for several minutes until white and fluffy. A mixer is best for this, but you can do it by hand if needs be.

Fold the chocolate mixture into the egg mixture.

Sieve the flour and baking powder into the mixture and stir well, it will be quite thick, then pour/scrape the mixture into the tin.

Place on the middle shelf of the oven and bake for 40-50 minutes until the surface is set. The top will have risen slightly, be softer in the middle and just starting to crack on the top. Pierce the centre with a fork, it should be slightly sticky but definitely not wet.
N.B Don’t worry if it appears squidgy, it will continue to solidify as it cools.

When cooked, cool down in the oven with the door open. Once cold, carefully lift out the brownies out the tin using the paper to help you, before slicing into squares. Store in an airtight container.


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3 Responses to “Chocolate Brownies”

  1. Tina says:

    Made your brownies at the weekend – they were sublime, so good infact that I have to make them again!!!

  2. Ellena says:

    In a word they are YUMMY

  3. Free Stuff says:

    Cheers for the informative post. I always love reading your blogs. 🙂

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