Saturday, 8 February 2014

Bloomin' Brilliant Brownies

This recipe is taken from someone who inspires me to cook and bake- Jamie Oliver. I've grown up with Jamie's cookbooks always being in my home as my mother says he is along side with Leonardo Dicaprio "two people I would want to have dinner with". I first tried this recipe for my school market day, and my brother being my food tester told me that these were probably the best brownies he's had (if you saw my truffles post you can see that all my baking went down well at my market day- it was all luck I had never tried any of the recipes prior to the event, and I was too busy to even try anything once I had baked it so I was really taking a punt that it would turn out well. These brownies are super moist and gooey in the middle, and they make a perfect dessert served warm with some vanilla ice cream or custard.




250g unsalted butter
200g dark chocolate (I used Whittaker's dark Ghana) 
80g cocoa powder
65g standard flour
1 tsp baking powder
360g castor sugar
4 large eggs

Preheat the oven to 180c and line a square baking tin with greaseproof paper.
In a microwave proof bowl, break up the chocolate and butter and melt completely.
In a separate bowl, sift flour, cocoa powder and baking powder.
Add the chocolate mixture to the dry ingredients and stir in.
Beat in the eggs until mixture is fully combined.
Bake for around 25 minutes, unlike most cakes when you insert a skewer it shouldn't come out clean. The brownies should be slightly springy on the outside but gooey in the middle.
Allow to cool in the tray, then carefully transfer onto somewhere where you can cut it into slices.


Enjoy,
Helena x

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