Ooey gooey chocolate brownies FTW.
I’m normally a notorious brownie over-baker, so I was hesitant to remove them from the oven when the skewer was wet, even though the top had a crust and the edges were starting to crisp up. I remained unconvinced when the undercooked-looking ooey gooey mass cooled in the tray overnight. But 24 hours later miracles happen:
brownies go from alright to amaaaaazing.
I don’t know why, but I’m not arguing with my tastebuds If you’ve got the willpower, let them cool and leave them for a day. Not saying that’s an easy task. Lucky I was making these for other people and couldn’t sneak little pieces*
(* a piece is half the tray, yes?)
So, in my How & Why We Blog discussion I mentioned there’s an emotion behind everything I bake and my goal was to share more of the stories behind each dish. Honestly, it’s been a pretty terrible month and so I don’t want to bring y’all down with the details, but things are getting better. These brownies, however, have happier origins if you exclude this minor mishap along the way:
Oops. I’ll explain that one in a sec. The brownie recipe came from the Hummingbird Bakery Cookbook, which a good friend shared with me on our first group baking day a couple of months ago. The four of us ladies sat around the table, pouring over recipe books and trying to decide which sweets we would attempt. It’s tough work!:
There was also a chocolate layer cake with a birthday message piped on top, which we brought to the pub (along with the fudge piping tube).
“After a few drinks, others tried their hand at cake defacing decorating, giving it a more …. erm. … R-rated theme”
I don’t have any after pics thankfully. Suffice to say, those two birthday balloons and their respective strings swiftly became something entirely different with a sweep of the piping bag!
Anyhoo, roping that tangent back in, my point is to say how much I love my besties. Even though we’re thousands of km’s from each other, I think about you guys all the time and I can’t wait till I’m back in town someday soon for more shenanigans.
When I had to do a big bake session recently for an afternoon tea, I thought back to our epic bake-day, to the Hummingbird Bakery Cookbook we drooled over and to the piles of chocolate we went through. So I chose Brownies from the book, with the Bandies in Perth in mind (you know who you are). xx
TRADITIONAL AMERICAN BROWNIES
From the Hummingbird Bakery Cookbook
YOU WILL NEED
200 g Dark chocolate, roughly chopped (I used Green & Black’s Organic Dark Chocolate)
175 g Unsalted butter
325 g Caster Sugar
130 g Plain flour
Icing sugar to decorate
Deep Square baking Tray approx 9in
- Preheat the oven to 170c.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
- Remove from the heat, add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
- Spoon the mixture into the prepared baking tray and bake for 30-35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Trust that it is ready, even when the skewer comes out wet! Leave to cool completely before dusting with icing sugar to decorate.