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Tuesday, 12 April 2011

The Baker's Manual's Brownies

Baker's Manual's Brownies
For dense, rich and fudgy brownies these are it!

This recipe uses the same amount of sugar and flour as the Lowey's recipe but has a higher amount of butter, chocolate and eggs. Which makes them so fudgy and rich!

These brownies are also great or even better the next day, so can be made ahead of time.

Baker's Manual's Brownies
170g butter
300g chocolate, chopped
225g Castor sugar
4 eggs
75g plain flour
1/4 teaspoon salt

  1. Grease and flour a 9 inch square baking pan. Preheat the oven at C180. 
  2. In a sauce pan, over a low heat melt the butter and then stir in the broken up chocolate. Still over a low heat mix the chocolate until it has all melted.
  3. In a bowl mix together the sugar and eggs.
  4. Stir in the melted chocolate and butter. Fold in the flour and salt until just combined and then pour into the prepared baking tin.
  5. Cook for 35 - 40 minutes  or until a skewer inserted two or three inches from the centre comes out with only moist crumbs clinging to it.
  6. Cool the brownies before removing from the pan and cutting.

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