Erik and I recently went up the Fiords on Britannia and one of the things to do on the cruse is to take part in The Cookery Club, they offer several lessons and one that I chose was the Chocolate course; this is where this Chocolate Brownie Recipe comes from.
A Chocolate Brownie Recipe could hardly be thought of as a hard task, hardly challenging, but none the less it was interesting and I learned lots and lots of useful hints and tips. stick with me and you can take a good brownie up a notch or two to make it the best brownie!
- 250g Unsalted Butter
- 200g Dark chocolate
- 4 eggs
- 250g Caster Sugar
- 75g Cocoa Powder
- 75g Gluten Free Plain Flour
- 50g White Chocolate
- 50g Milk Chocolate
- 50g Dark Chocolate
- 16 Glace cherries
Line a 20cm/8 inch square tin with baking parchment. Lightly grease the tin before putting the paper into it, this will ‘glue’ the paper in place so it doesn’t slip around. Put the oven on at 180fan/200C/Gas 4
Put the butter and dark chocolate into a heat proof bowl, place it over a pan of gently simmering water (make sure the water does not touch the bottom of the bowl and only heat until the mixture is just melted). A few lumps left is fine; the residual heat will melt them. Do not get it too hot or the fat will split out of the chocolate. Put aside to cool a little.
In a separate bowl mix the sugar and eggs until combined. Do not whisk with a machine or go too far with the hand whisk. If you over mix the sugar and eggs you will end up with a fatty layer on top of the finished brownie, this will crack and flake off.
Whisk the cooled chocolate mix with the egg again whisking by hand.
Sieve in the gluten free plain flour and the cocoa. Sieving is very passé but not when you are using cocoa powder, this clumps and will result in a gritty nasty finish to the brownie.
I have little time for gluten free items for faddy diets (except for people who are celiac which must be taken very seriously), but this Chocolate Brownie Recipe benefits from being gluten free – resulting in a wonderful texture.
Once the flour and cocoa are sieved stir them into the mix so that when you whisk you’ll not end up with a huge cloud of powder. Then whisk for no more than 30 seconds, over whisking will change the texture.
Stir in two thirds of the chopped mixed chocolate, then tip the mixture into the lined baking tin. Smooth off to level it out. Sprinkle the remaining chocolate onto the top of the mix and poke it in a little. Space out the 16 cherries across the top and push them into the surface of the mix.
Bake for 30-35mins. Check the brownies at 25mins, they need to be just cooked – there should be a distinct wibble in the middle of the mixture. Those who do not know a wibble is less than a wobble – but visible none the less. There is no point using a cake tester – if they are properly cooked the tester should be wet. If it comes out clean it is too late, if it comes out clean then it is cake not brownie. Timings will alter a lot depending on size and shape of tin.
Put the tin onto a cooling rack and leave in the tin to cool completely. Chop into 16 squares and nosh away! My father has a distinct penchant for these, so if he thinks they are good then they must be!