November 12, 2010

Not Too Bitter Chewy Chocolate Brownies








We made these brownies yesterday. My kids are pretty picky with their brownies. They like them with crunchy tops and fudgy-chewy bottoms.  They like them chocolate-y but not bitter.  It is quite hard to make them JUST like that, but these brownies are JUST like that. They are not wet or cakey.  They are a bit moist and a lot chewy.

A LONG time ago... maybe eight years ago, there was a REALLY GREAT recipe in 'The Age' for Brownies. If you have that could you let me know.  I want to try it again and somehow it got thrown out... sigh.   If you have a copy neatly filed away I would KISS you.  I would.  I am a bit sad I don't have that particular recipe because it was Max's favourite.   Having said that, he thinks these Brownies are JUST as good.  Maybe you would like to make some too?  Here is the recipe, my dears!

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Not Too Bitter, Chocolate-y, Chewy Brownies
Adapted from this Cook's Illustrated Recipe

1/3 cup of good quality cocoa
150ml boiling water
60 grams dark chocolate pellets PLUS
3/4 cup of dark chocolate pellets
200g melted unsalted butter
2 eggs PLUS
2 egg yolks
2 tsp vanilla extract
2 1/2 cups of sugar
1 3/4 cups of plain flour
1/2 tsp salt
Spray on Canola Oil or extra butter and a pastry brush

Preheat the oven to 350 degrees.  You need a pan around 30cm x 9cm. I used a Pyrex one, but you could use a tin, for sure.

Prepare your pan first. Line it well with two layers of foil. The edges of the foil should rise up a bit higher than the edges of your pan so it's easy to get the Brownies out later.  Make sure the layers are nice and neat and completely covering the surface of the pan and pushed well into the corners. Now spray VERY VERY well with oil or paint VERY VERY well with melted butter and a pastry brush.  This is very important!  You do not want your sugary brownies to stick to the foil!  So go carefully and do a good job of this!

Put the boiling water in your mixing bowl and add your cocoa.  Mix quickly until smooth and then quickly add (one by one) the 60g of chocolate, melted butter, the eggs and egg yolks, the vanilla and the sugar, mixing well after each addition.  Next add the flour and the salt and then fold in the remaining 3/4 of a cup of chocolate.

Pour into your foiled and greased tin and bake for 30 to 35 minutes, or until a skewer or toothpick comes out clean when poked into the centre of said Mega Brownie.

YOU MUST allow these to cool fully before you cut them.  The longer you wait the chewier they will be, but DO NOT cut them before they have cooled.  There is cool brownie-chewy-magic going on!

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Let me know how you go... or post your favourite Brownie recipe in the comments (if you would like to!)

xx Pip

2 comments:

Sofia said...

Hi Pip, Im having a tea party for some friends of mine and i was planning on making these brownies. You've got me a little confused, though - do i have to preheat my oven so high and line my tin with foil? Or could i just use normal baking paper?
If you could reply ASAP, that'd be fantastic.
Thanks heaps, Sofia.

Sofia said...

Oh yeah...and when you're adding the chocolate pellets, are they melted or whole? And could you substitue chopped chocolate from a block for this, or chocolate bits, or must it be "Pellets"?
And what are pellets...?