Chocolate Fudge Brownies
So this week I was invited to a friends house, she was hosting a Candle Party. A good excuse to have a few friends around for a nice afternoon, you can sit and enjoy the show, do a little bit of shopping and of course for the host she can earn some money.
I thought ok, it could be a nice afternoon, but I did have a couple of reservations about the event....... I suffer from migraines and they can be triggered by smells, so that was number 1 reservation, number 2 was that my friend and most of her other friends are all French and so I would need to concentrate very hard as my french is not as good as it should be for the length of time I have been living in France.
Albeit I have tried a number of different ways to learn, including CD's, watching french TV, an intensive week long course, working in Paris for 3 months and 3 different french teachers, you cant say I don't try..... Anyway I thought I will try, it was very nice to receive the invite, the least I could do was go and appear to understand the proceedings.
As way of appreciation I offered to bake some goodies for the tea/coffee after the sales pitch had taken place and everyone was contemplating their options.
My instruction was that it was to be 'small things, just for popping in to your mouth with your coffee'. Ok so I had a dig around and looked to see what recipes I had that met the brief.
My choices were, cookies, biscuits, cakes, muffins, cupcakes as we all know it there are lots of choices out there. So in the end I decided I would make a selection, 3 different things that could excite the taste buds and not take up too much of my time.... Gingernut biscuits, Shortbread custard creams and Chocolate Fudge Brownies.......
So this post is the details for the Chocolate Fudge Brownies, I will create other posts for the other bakes.
Chocolate Fudge Brownies
Makes 16, 30 mins prep, 50 mins cooking, 1 hr cooling
350g dark chocolate (60% cocoa) broken into pieces
250g unsalted butter, cut into pieces
3 large eggs
250g dark muscovado sugar
85g plain flour
1 tsp baking powder
Preheat the oven to 160 C/Gas 3/Fan oven 140C.
Butter and line the base of a shallow 23cm/9in cake tin.
Melt the chocolate and butter together, either in a bowl over simmering water, or in a microwave, it is quite easy to use the microwave for this as the amount of butter will limit the chance of the chocolate burning.
(I place the butter and chocolate in a bowl and start on full for 30 seconds and continue with this until all the butter is melted and the chocolate is melting too, don't worry about the butter not being completely melted at this stage as you can take it out and mix, the heat of the butter will continue the melting of the chocolate, if needs be you can put the mixture back in the microwave for 10-20 seconds and just mix again.)
Once you have the chocolate mixture ready, set aside to cool.
Whisk the eggs until pale, then add the sugar and whisk until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth. You can use a hand whisk for this, but be gentle as you don't want to knock the air out of the eggs.
Pour into the prepared cake tin and bake for 45-50 mins, or until firm to the touch, use a tooth pick to check if it is done in the centre, there should be a few moist crumbs sticking to it. (You want that sticky moist centre). The centre will firm up while it is cooling.
Cool the brownies in the tin for 1 hour, I know this will be difficult as the smell of the brownies cooking seems to get into every corner of the house, but honestly it will make all the difference to the finished product. (Honest)....
Cut into 16 squares, but really it is up to you the size of the pieces you want to serve.
And all that is left to say is ENJOY....
I need to give credit to Good Food Magazine book, 101 cakes and bakes where i first found this recipe, it is a very handy little book, I have baked a number of recipes for it and tweaked them as I have gone along.