I will never need another Chocolate Brownie recipe…


… Well, except for Lissa’s mum’s recipe, which is (I believe) a matter of US national security, and therefore classified information (or at least that’s what I was told).

On Saturday we had a bit of a high-tea/pot-luck dinner type thing, and very nice it was too! The OH made some wonderful scones from Richard Bertinet’s book ‘Dough’ (if you like your bread I suggest you check it out!), I contributed the last of the Orange, Cardamom and Poppyseed biscuits from my last post, and Richard brought over some totally decadent chocolate brownies.

So credit for this recipe goes to Richard (although he attributes the recipe to his friend Ross), and he will be rewarded in continued supply of baked goods on a Thursday evening (possibly including this recipe at some point) πŸ™‚

Richard’s Rockin’ Chocolate Brownies

“One Brownie Recipe, as it was passed to me. I used Green and Black’s Maya Gold for the Dark Chocolate, and added some cherries and white chocolate chips, you get the general idea:

100g (or about half a block) of unsalted butter
100g (or about a bar) of dark chocolate
175g white sugar (it says caster, but it’s never stopped me from using
regular granulated)
75g brown sugar (it’s specific on the type, but I’m never been)
A tablespoonful of golden syrup

2 eggs

1tsp vanilla flavouring

100g plain flour

1/2 tsp baking powder

Stuff into a saucepan: butter, chocolate, sugars and syrup and heat *gently* until it all melts into an unidentifiable goo. If you break up the chocolate before hand, it’ll be easier. Do not for the love
of god boil it.Once that’s smooth, take it off the heat and leave to cool.

In a mixing bowl, whisk together two eggs, and a teaspoonful of vanilla flavouring.

Once the chocolate goo in the saucepan is cool enough (try grabbing the side of the pan – if it’s unpleasantly hot, give it longer), stir it into the egg mix.

Next, measure out 100g of plain flour, plus half a teaspoon of baking powder, and sieve/fold it into the rest of the ingredients.

Make sure the whole mess is well mixed, pour into a tray (oh, and, if you’re planning on ever getting it out of the tray, greaseproof paper or baking parchment is your friend – put in enough that you can pull the whole thing out with the edges of the paper), and cook at 180 for about 25 minutes (I think, but be sure to check at about 15, as I’ve seen it take somewhat less time to cook a couple of times).

Erm, does that all make sense?”

Tasty tasty goodness! Sorry I don’t have a picture to share, but I think the image above covers all the key points πŸ˜‰


One response to this post.

  1. Posted by Jill on 07/09/2012 at 01:36

    Awesome Recipe πŸ™‚
    These are great… here is another recipe you might like to try.
    Thanks for sharing,


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