If ever you were going to have sparkles, glitz and glamour as your wedding theme, then a celebration between Christmas and New Year is the time to have it! The bride came to me at the end of last year with a limited budget for her wedding cake spread, but big ideas of lots of gold and sequins to match her theme. Rather than go down the well-trodden naked wedding cake route, I created a styled dessert table of decadent little bites for their guests, swapping the usual cake centrepiece for a pyramid of gold embellished brownies!
I have been on the quest for brownie perfection for sometime. I have tested out numerous people’s recipes and despite all being delicious, none of them have been quite to my taste. After lots of trial and error, I have finally settled on my ultimate recipe. The amaretto is optional but it adds a wonderful depth of flavour to the brownies…
165g butter, roughly diced
235g dark chocolate 50% cocoa solids
265g golden caster sugar
3 medium eggs
165g plain flour
rounded ½ tsp baking powder
2 tsp instant coffee dissolved in 4 tsp boiling water
20ml amaretto (optional)
65g dark chocolate 50% cocoa solids, roughly chopped
Preheat the oven to Fan 180°C and grease and line an 8″ square tin.
Break the 235g of chocolate into pieces and place in a microwaveable bowl along with the roughly diced butter, coffee and amaretto. Microwave in 20 second bursts, stirring inbetween each burst until the mixture is evenly melted and smooth. Alternatively you could gently heat the ingredients over a bain marie.
Meanwhile, place the eggs and sugar into the bowl of a mixer and using the whisk attachment whisk the ingredients until pale and double in size.
In a separate bowl, sift the flour and baking powder and set aside.
Once the egg mixture has double in volume, keep the mixer running on a low to medium speed and gradually pour in the chocolate mixture.
Whisk until fully incorporated before removing the bowl and folding in the sifted flour mixture by hand. Do this gently so as not to lose the air.
Finally, fold through the chopped chocolate before pouring the mix into the prepared tin.
Bake in the preheated oven for 15-20 minutes. This time will depend on your oven and how gooey you like your brownies. I cooked mine for 15 minutes for maximum squidginess.
Leave to cool completely before slicing into small squares.
After a very warm start to the month, the October chill has finally arrived. With the days drawing in, we all begin to crave comfort food such as soups, stews, roasts and of course chocolate! These brownies are dark and delicious and the ultimate indulgence with a cuppa on a cold dark evening.
200g unsalted butter
200g dark chocolate (50-60% cocoa solids)
400g golden caster sugar
1 tsp vanilla
150g plain flour
½ tsp baking powder
Preheat the oven to Fan 150°C and grease and line an 8″ square tin.
Break the chocolate into pieces and place it into a heatproof bowl along with the butter.
Melt the butter and chocolate together either in a bain marie or by placing in the microwave for 30 seconds bursts, stirring between each burst and keeping an eye on it all the time!
Once melted evenly together, set aside to cool slightly.
Meanwhile place the eggs, sugar and vanilla into the large bowl of an electric mixer fitted with a paddle attachment and beat on a medium speed for 5 minutes until the mix turns pale, increases in volume and the sugar has dissolved.
Now stir in the melted butter and chocolate mixture until evenly incorporated.
Finally sift in the flour, cocoa and baking powder and gently fold it into the batter until just combined. Try not to overmix. Using a folding action will ensure you don’t knock out the air.
Pour into the prepared tin and place in the oven for 45 minutes until a crust has formed on top. A skewer inserted into the middle should come out with a wet crumb. If it comes out with raw batter on it then it needs a bit longer.
Leave to cool completely before cutting into squares.