“Not another brownie recipe” is something you will never hear me say. I think everyone I know who likes brownies is essentially on a perpetual search to find the perfect brownie. It is a matter of taste, and for me, I like them slightly fudge-y and chewy in the middle. For me, the following is the best recipe I have found so far. I found it in a book called “In the Mood for Food” by Jo Pratt. The recipe is for Chocolate, Cherry and Walnut Brownies, but I don’t like cherries in my brownies so I simply made walnut brownies and threw in a little espresso powder to accent the chocolate flavour a bit. In my opinion, the hardest part about this recipe was knowing where to find good quality chocolate. I made these brownies with Green & Black’s Organic Dark Chocolate which I bought at Alphamega supermarket in Limassol.
Level of Difficulty: 2/5
Preparation Time: 30 minutes
Cooking Time: 20 to 25 minute
Makes about 9 to 12 good-sized brownies
200g unsalted butter
200 g dark chocolate (70% cocoa solids), chopped
3 large eggs
300g granulated sugar (1 1/12 cups)
2 teaspoons vanilla extract
1/4 teaspoon dissolved instant espresso powder
125g plain flour (1 cup)
a pinch of salt
100g walnut pieces (4/5 cup)
1. Perheat the oven to 180 degrees Celsius.
2. Lightly grease and line a tin which is about 20 by 30cm, 3 to 4cm deep, with butter.
3. Melt the butter and chocolate in a bowl over a pan of simmering water like this, ensuring that that the simmering water does not touch the bowl with the ingredients:
4. With an electric hand whisk, beat together the eggs, sugar, espresso, and vanilla extract until they are thick and creamy looking. Mix in the melted chocolate and butter. Stir in the flour, salt and walnuts.
5. Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set.
6. Leave the brownies to cool in the tin for about 20 minutes before cutting them into squares.
7. Then eat them quick because they usually disappear fast!