Brownies are not just for winter! They are for life…..
Photo by Jack Spicer Adams We have served our brownies all over the UK. The recipe hasn’t changed a bit since day one, and there’s a reason for that, they are incredible!! Arrogant as that may sound, the amount we serve up is the proof in this pudding!! So here you are, we going to give you the recipe this month!! You will need….
- Cake tin that resembles a A4 size
- 2 mixing bowls that can withstand heat
- 1 Pan
- 240 grams of 50-60% dark chocolate
- 440 unsalted butter
- 140 Plain flour
- 440 caster sugar
- 1tsp vanilla essence
- 8 eggs
- Hand full of crushed pecan nuts (optional)
- Some good music (mandatory)
- 1 or more Cold Beer
- Melt the chocolate and butter in a bowl that is resting on a pan with boiling water. Make sure the water doesn’t touch the bottom of the bowl.
- Grease the oven tin with butter and pre heat oven to 150c
- In a other bowl, mix all other ingredients (apart from the beer) until smooth
- When the butter and chocolate have melted completely add to the other mixture and mix well.
- Add half the pecans (optional)
- Place the mixture in your oven tray and place the rest of the nuts on top.
- Place in the oven for 45mins, checking after 30. Depending on the oven you might need to turn it around
- Grab a cold beer and reflect on the work you have accomplished.
- To check to see if its done, stick a clean knife in to the centre at a angle and then pull out, if its still got mixture on it then leave for another 5 mins and then do it again. you want to take it out just before its ready so when you serve it, it still has a little runny texture to it.
- Once out of the oven, the may be large air bubbles on top, these will deflate and make a wonderful crust on top. Leave for 20 mins to cool. then place on a cooling rack
- Serve with your favourite ice cream whist still a little warm.
- repeat step 11 till full!!
Well there you have it, our brownies our in you hands, and then in your mouths. Enjoy Chef! xx