Thursday, 4 February 2010
Everyone should have a signature recipe. A recipe that they make that everyone loves to eat and that their guests look forward to eating every time they come to visit.
Mine is my Brownie recipe. I'm going to go out on a limb here and say . . . my brownies are pretty good. (I would have said the best, but that would have been bragging and I am not a braggart!)
What is the perfect brownie? Some people might prefer a slightly cakey consistency, while still other's want them to be so fudgy as to verge on the edge of almost, but not quite raw. I like mine to fall somewhere in between.
A brownie might not even be brown at all, but a blondie! (stogged full of chocolate chips would be my choice) Nuts, or no nuts. White chocolate or dark chocolate. Cranberries, peanutbutter, marshmallows, mint .... brownies come in many shapes, sizes, colours and flavours. I am not prejudiced. If it says brownie in the title I am right there with my fork and tingling tastebuds, ready to dig in and enjoy!
These Brownies are the best, in my opinion. Slightly fudgy without going over the top into sludgy, still holding their shape, filled with a rich chocolate flavour. A brownie you can pick up in your hands and eat . . . sinking your teeth into it's rich fudgy centre . . . m . m . m . moreish.
Baked with nuts, or not, these are my nemisis . . . these are the ones I find myself waking up and thinking about at two o'clock in the morning, and, being the weak person that I am, down in the kitchen digging into the tin for just one more ...
These are the ones that are requested time and time again, by family, by friends, by my boss . . .
I'm not greedy. I don't mind sharing. I hope you'll give these a try and then let me know what you think! If you follow my directions to the letter you shall be rewarded with the perfect brownie . . .
Or, I'll eat my hat.
*Fudge Walnut Brownies*
I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I’d be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish, or you can add chocolate chips instead. They then become double chocolate fudge brownies!
8 ounces (1 cup) butter
140g (1 cup) plain flour
4 ounces good quality bitter chocolate
4 large free range eggs
400g (2 cups) sugar
1 TBS vanilla essence (YES 1TBS)
60g (1/2 cup) cup walnut halves, broken into pieces
Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 8 inch square glass baking dish. Tap out any extra flour.
Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones. Let cool a bit before cutting into squares.