Just sometimes, I get a little bored of baking cakes. After baking hundreds upon hundreds of cupcakes in the last week, I really couldn't bring myself to bake a cake for my brother's birthday. I decided instead to try something different - birthday brownies!
Now brownies are something I don't make a lot because I don't seem to like the same kind of brownies most people in the UK like. Those heat up in the microwave with boring ice cream brownies that so many restaurants serve for dessert. I'm more of a slightly chewy, gooey in the middle BUT JUST THE MIDDLE brownie kinda gal (ice cream is still good just not supermarket icicle ridden "cornish" please). So i'm fussy, and because of this I don't bake brownies often. I just buy them from my friend Sarah who bakes amazing brownies.
Anyway, my sister came over to help me bake and we gave these a go. And hey, they actually worked out okay! I say ok because we did put caramel in them and it sort of disappeared during baking and just accumulated around the edges of the pan but they were still delicious. These are really, really chocolatey and deep. I would maybe like to try these with milk chocolate sometime too. Oh, Katy and I made a little video too.
180g plain flour
3 tbsp cocoa powder
1/4 tsp salt
300g dark chocolate 65-75% cocoa solids
200g unsalted butter
220g light brown sugar
150g caster sugar
1 tsp vanilla extract
For the ganache:
200g dark chocolate
75ml double cream
Pre-heat the oven to 180°C. Grease a 23 x 33cm brownie tin and line with a strip of parchment leaving about a 2-inch overhang along the long edges to make removing the brownies easier.
Sift the flour, cocoa powder and salt together into a bowl and set aside.
In a medium pan set over medium heat, melt the chocolate and butter together, then remove from the heat. Whisk in the sugars. Whisk the eggs and vanilla in the chocolate mixture and then add the flour mixture and fold until just combined, the odd speck of flour showing is fine.
Pour the batter into the pan and level out with a spatula. Bake for 35 – 45 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.
I made a really simple ganache quickly (last minute decision!) just melting the chocolate and mixing in the cream. I poured it over and allowed a few hours in the fridge to set.