Sep
6

Brownies

This great recipe is taken from the show MasterChef Australia and was made by the Judge,  Gary Mehigan during one of the episode.  The brownies was part of a dessert, so-called “Chocolate Gluttony with Spun Sugar”.   Since today is my Lazy Day, and Brownies is my daughter’s favourite,  I tried making the brownies.  It is the best so far,  full of chocolate flavour, texture is soft and some of the choc chip turns out a bit gooey.. the top is a bit crunchy.. all in all, Happy Days !  Thank you to the show and Gary Mehigan, I agree it is the best in town :) .

Here’s the original recipe :

250g melted butter
2 1/3 cups caster sugar ( I only use 1 3/4 cup, sweet enough for me)
90g good quality (Dutch) cocoa powder
1 cup plain flour, sifted
½ tsp baking powder, sifted
5 eggs
1 cup roasted salted peanuts, chopped ( optional, didn’t put any in mine)
1 cup chopped dark chocolate

Method

Preheat oven to 165°C. Line 2 x 20cm square baking tin (8 inch).  How I line my tin – first spray/ grease the whole tin, then line with aluminum foil with some overhang.  Grease again the aluminum foil.  The overhang will make it easier to lift the brownies out of the tin, once its cool.

I made the recipe by hand, you could use a mixer if you want to, on medium speed.  Do not overmix.  The first step is to add the melted butter and sugar, then sprinkle in the cocoa powder and mix until combined.

Add the eggs one at a time, and continue mixing.

Mix in the  flour and baking powder and fold until no trace of flour is seen, and batter is smooth.

Lastly add nuts and chopped chocolate/ chips.

Pour into the lined baking tin and bake for 40 minutes, oven rack at middle position.   Don’t forget to set the timer on your iPhone or BB,  and never exceed the baking time, or else your brownies will turn out overbaked – dry and cakey.  ( I know this through experience..)

Start checking at 30 minutes, at 40 minutes the brownies will still be slightly soft in the center.  A toothpick inserted will come out with a few moist crumbs attached.   Remove from oven, let it cool for a 1 or 2 hours, then cut into 2 inch pieces.  You could also put it in the fridge but make sure it is wrap or in an airtight container.

Enjoy !

 

  

Yasmin says:

Jane, I usually use Van Houten which I think is the best. The powdered type. Good luck :)

Jane says:

Wow..I should try this soon. I’ve always seen recipes using Dutch processed cocoa. What are the brands here in Malaysia that I can use for this? I’ve been looking around but getting rather confused. Thank u so much.

Yasmin says:

Wow Nu, I can imagine your brownie must turn out superb ! Hope it was good :)

nu says:

hi…made this recipe today..1st time making brownies added roasted salty peanuts, VH semi choc with roasted almonds, Toblerone milk choc & Tudor Gold Dark Choc pieces to Valrhona cocoa…smells great taste pretty good..am having it with Neopolitan ice-cream at d office shortly. BTW Yours looks so good, i m sure it’s all gooey inside..yum yum!!