Dear world. I am a brownieaholic. A hardcore brownieaholic. A brownie purist. And now a maker of the best brownies ever. In the world. Or so I like to believe. If you don’t believe me try em..
I used Jamie Oliver’s brownie recipe as a base and tweaked a wee bit here and there. Here is what happened
And because I am soo good to you, if not for you, here is my recipe. May I just say – If you add nuts to this, we can’t be friends. I am one of those people. This is for PURE chocolate brownies. They are bestest.200g of chocolate. THE GOOD KIND i.e. 70% cocoa solids. Yeah. Bring it on
250g butter. Ha. Bet you hate me now. You will when you see how much butter this is. 70g good cocoa powder 75g flour 1 tsp baking powder 340g caster sugar 1 tbsp of golden syrup. A meagre one. Not too much. (Use a hot spoon- will help get it out) 4 large eggs 1 tsp of vanilla extract (not essence. Essence is illegal in a good kitchen)
Ok. Here we go:
Grease and prepare a good lookin’ brownie tin. About the 25×25 ish mark. I didn’t have one this side so I used my standard one and poured a few spoonfuls excess into a 2lb loaf tin (Which you can then eat with a spoon. Or smooth some squidgey vanilla ice cream on and pop in freezer for about 20 mins and scoop out together. You may thank me later). Preheat the old oven to the 180 degree mark (or if you have my oven ’130 degrees’ which is actually 180 degrees. As many a burnt cookie will inform you)
Right. Melt the butter and chocolate together in a bowl over a pan of simmering water. Appreciate.
Sift all your dry ingredients together into another bowl – i.e. flour, cocoa powder, baking powder; and add your mountain of sugar in there too.
When your chocolate/butter goodness is melted, stir your dry ingredients in, and add your golden syrup.
Then you would like to beat in your eggs and wee tsp of vanilla extract until the whole mix looks silky smooth and beee-aaaa-you-tee-fal.
Then you would like to taste it. But you will resist. Instead you will pour it into you prepared tin(s) and place it lovingly in the oven, where you will be separated from it for about 25 minutes.
It is done when it’s still a bit squidgey but nice and springy on top and at the edges.It may have risen up a wee bit but it will fall back down and get all cracked-like and scrumptious.
Now let it cool in the tin. Let it. Put that fork down!
It will cool. It will be amazing. It will rock your world. Then cut into little portions – this stuff is heavy! – and serve slightly heated with vanilla ice-cream. When my ice-cream maker paddle arrives I will put up my recipe for gelato. Then, then you will actually love me. Trust me on that.