While busy exploring Twitter this week, I developed an instant obsession with photos of Quay’s 8 texture chocolate cake that adorned Reemski’s profile page (and check out her blog at http://www.tummyrumble.net/). The gooey, soft chocolate layers quickly prompted me to dig out my own chocolate brownie recipe that I had adapted from Nigel Slater’s “Very Good Chocolate Brownies” recipe. Here’s a teaser of the end result.
300g brown caster sugar
250g softened butter
250g of the best chocolate you can get (darker is better and aim for ~70% cocoa solids)
3 large eggs plus the yolk of another egg
100g plain flour (Nigel uses 60g)
60g of good cocoa powder
1tspn baking powder
Optional: Pecan, macadamia or walnuts
The steps involved are simple:
1) Preheat the oven to 180C
2) Line a large baking tin (23cm) with baking paper
3) Cream the sugar and butter with a mixer until white and fluffy
5) Lightly beat the egg mixture and introduce to the creamed sugar/butter slowly with the beater running slowly until combined.
6) Pour in the molten chocolate and fold with a spoon. Add in the chopped chocolate bits.
7) Sift in the dry ingredients and fold in with spoon gently as to not knock any air out.
I enjoy these best warm at the bottom of a bowl of vanilla ice cream. Yum!