Brownies Forever | Chefs At Heart

A dessert | that is always at the top of my list

Before important meetings, interviews & occasions, I do rely heavily on the magical power of a brownie: to give me sufficient energy to perform well & to make it until the end of the session. Brownies are an important part of my life! ❤️ So I have put certain effort to perfect them or at least try to.

So it’s an important part of my life and I did spend some time to perfect it and still working on it and its different versions/variations. Some are made with dark chocolate that i like so much, some with a milkier one and some others its a combination of some other ingredients i.e. caramel, coconut etc.

Try this version Brownies that is creamy, dense, flavoursome and really easy to make.

The main players of this recipe are

• Cocoa
• Good quality of chocolate <– key ingredient
• Demerara sugar <– key ingredient for a carameley flavour & fudgy texture
• Unsalted Butter <– salt brings our the cocoa flavour
• Coffee <– coffee brings our the cocoa flavour

Its one of the easiest and less time consuming desserts to make.

Technical Details | aiming for perfecting them

• Try to bake them sometime between 20 – 25 mins at a preheated oven in the medium setting @ 175 C. If unsure what that means, it’s better to be a touch under baked instead of being over baked. Why? Because the under cooking will give you a gooey and muddy result, whereas the more you over bake them, you are risking to have a dryer result. The dryer result can work in cases that you are building a cake as that will provide some stability to the cake structure whereas the gooeyness will not. It will continue being baked a touch, if left in the tray anyway after being removed from the oven.
• Try to bake them in a baking paper. By doing that you can remove the brownie in an instant.
• Try to refrigerate them before cutting them into pieces i.e. in the fridge for a couple of hours or in the freezer for 30 mins or so. That will give you stability and great clarity in the cut whereas if you try to cut it without being so solid your pieces will probably have crumbles around them – this is visible in the pictures below that I was impatient to wait.
• Try to be creative flavour wise and how to present them
  • dust with good quality cocoa, add some wow factor by dusting them with edible golden dust
  • spread some peanut butter & add some caramelised peanuts
  • add some white chocolate chips in the dough (sprinkle them with some cornflour firstly before you add them in the mixture)
  • use the brownie as a base for your cheesecake etc.

Qualifies | For

Recipe | In Brief

Print

DARKER CHOCOLATE VERSION

• STEP 1: Mix these ingredients in a pan | 5 mins <

• 150 gr salted butter – salt brings out the chocolate flavour

• 30 ml sunflower oil

• 180 gr Dark Lindt, 70% intense, High Cocoa

• 80 gr cocoa sifted – used Green & Blacks

• 5 generous tablespoons of Nutella

• 2 tsp coffee – diluted into some hot water i.e. 30 ml

• STEP 2: Mix by hand until fluffy & creamy | 2 mins

• 3 large eggs – used SEHA

• 125 gr demerara sugar

• STEP 3: Mix STEP 1 & STEP 2 together & add the flour | 1 mins <

• 80 gr all purpose flour, sifted – used Al Baker White Patent Flour

Print

Milkier CHOCOLATE VERSION

• STEP 1: Mix these ingredients in a pan | 5 mins <

• 150 gr salted butter – salt brings out the chocolate flavour

• 30 ml sunflower oil

• 90 gr Extra Fondant Lindt , smooth & subtle dark chocolate

• 90 gr Waitrose Belgian Milk Chocolate , silky & smooth

• 80 gr cocoa sifted – used Cadburys Chocolate,

• 5 generous tablespoons of Nutella

• 2 tsp coffee – diluted into some hot water i.e. 30 ml

• STEP 2: Mix by hand until fluffy & creamy | 2 mins

• 3 large eggs – used SEHA

• 125 gr demerara sugar

• STEP 3: Mix STEP 1 & STEP 2 together & add the flour | 1 mins <

• 80 gr all purpose flour, sifted – used Al Baker White Patent Flour

Nutritional Info | Per Small Piece 2cm x 2 cm

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