This recipe was named with “tongue in cheek”. I do not claim to make the best brownies ever, or even perfect brownies, but this recipe really tickles my taste buds. The only problem experienced … they are moreish, hence not giving into temptation and stopping at just one. Even though these do contain dark milk chocolate, they really are an adults brownie.
For me a near perfect brownie has to have a combination of chocolate and cocoa, a combination of whole eggs and egg yolks, organic unsalted butter along with both muscovado and golden caster sugars. And a little sea salt must be included to enhance the chocolate flavour still further. The wholemeal self raising flour gives just a little rise. I prefer to omit the walnuts as these spoil the beautiful texture, but if adding nuts rocks your boat, then do so. Coffee liqueur or strong espresso coffee finishes all this off a treat.
I read a post on an American recipe blog which suggested putting the brownie tin over an iced water bath when removed from the oven … then leave to cool for one hour before slicing … it works. They taste much better the following day and the water bath appears to improve the texture.
While I love Green and Blacks cooks chocolate for the beautiful melting quality, use any good quality chocolate you prefer … but remember, the flavour will be a little different.
200 grams Green and Blacks dark cooks chocolate, 72% – chopped
250 grams unsalted butter
300 grams golden caster sugar
3 large fresh eggs plus 2 egg yolks – beaten
85 grams Green and Blacks milk cooks chocolate – cut into chunks
1 tbsp Tia Maria coffee liqueur (or other brand, if preferred)
85 grams wholemeal self raising flour
1/4 tsp sea salt flakes – pound, using a pestle and mortar, to a fine powder
60 grams Green and Blacks organic cocoa
Optional – 100 grams walnuts, crushed
- Pre-heat the oven to 180ºC, (355ºF, gas mark 4), line a 23 cm diameter square baking tin with non stick baking parchment (lightly brush first with oil), brush the paper with melted butter, lightly dust with sifted cocoa, tapping out the excess.
- Melt the dark chocolate in a bowl set over a saucepan of barely simmering water ensuring the bow does not come in contact with the water.
- Allow to melt, stirringly occasionally, then remove from the heat and stir until smooth.
- Cream the butter and sugar until pale and fluffy.
- With the motor running gradually add the beaten eggs – two tablespoons at a time – beating well between each addition to ensure the eggs are thoroughly blended before adding more.
- Beat on high for five minutes, until the mixture increases in volume and develops a lovely silky sheen.
- Remove the beater, gently fold in the melted chocolate and milk chocolate pieces along with the coffee liqueur using a metal spoon.
- Sift the flour, cocoa and sea salt into a separate bowl, add any bran remaining in the sieve (and nuts, if using), stir until well blended.
- Add to the chocolate mixture, gently fold in then transfer to the prepared tin, covering the base evenly.
- Bake for approx. 30 minutes … checking after 25 … insert a skewer into the centre, it should be sticky when removed … if any raw mixture has adhered to the skewer, return to the oven for four minutes and test again.
- Prepare a roasting tin, large enough to hold the baking tin, with iced water.
- When the brownies are ready, transfer to the water bath and allow to cool for 60 minutes before cutting into squares.
- Store in an airtight container for one day … the flavour and texture improves with keeping.