I would have to say...apart from the giant cupcakes I seem to do every ten days :) brownies are probably my signature bake. I've found a brilliant recipe and adapted it a little here and there to make it perfect for how I love my brownies. And how do I love them? Sticky, super chocolatey and like big thick slabs...no tiny slithers in my kitchen!
Work have been complaining that I've neglected them in the bringing of baked goods, so I suppose it was time I feed them up, Christmas was a month ago after all...
I have posted the basic recipe before under Ultimate Brownie Recipe, I wanted to make this batch a bit different so I thought it would be a great excuse to use some of the chocolate left over from Christmas and turn them into chocolate orange brownies. Normally a chocolate orange would not be something that it 'left over' in our house...but we did have about three around Christmas and still have another in the cupboard so all is not lost. Also...you only need half of the chocolate orange so the rest is left for you to munch while they're baking! Here I've used the popping candy one but to be honest you'd have to add a sachet of popping candy to it to notice it if you really wanted that crackle.
I bake these for different times each time I make them, sometimes it takes over an hour and sometimes less, and I have burnt a couple of batches from leaving them in thinking they were raw still...so I would normally say an hour is about average. They're always still quite gooey when you take them out but do set once completely cool. It's worth saying that I normally double this mix...you can never have too many brownies, fact.
100g unsalted butter
175g caster sugar
75g light brown sugar (soft)
200g dark chocolate
1 tbsp golden syrup
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 chocolate orange
1. Grease and line your baking tin, I recommend a square one as it's not easy to cut them from a round tin and for some reason I find they just bake better.
2. Place the butter, sugars, chocolate and syrup in a heavy-bottomed
saucepan and heat gently until it's all melted and smooth, stirring
continuously. Remove from the heat and pour into a bowl to cool. You can
speed up this process by placing the bowl in a sink filled with some
3. Turn on oven to 180 degrees. Beat together eggs and vanilla extract, then whisk in the cooled chocolate mix.
4. Sieve together the flour, cocoa and baking powder and fold carefully
into the chocolate mix. It's best to use a metal spoon or a spatula.
5. Now spoon the mixture into your greased tins, break the chocolate orange segments in half, poke into the tin and spread the mixture back over and bake for 30-60
mintues. I find mine take an hour but it depend how deep your tin is.
6. Leave to cool, cut, eat. Nom!
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