Chocolate Brownies Recipe. The Art of Hospitality School specializes in making food with kids - that's healthy and fun to cook. This is Chef Sally Kuhrt's delicious chocolate Brownies Recipe.
Weights & Measures:
320° c - ° f
You will need…
250 g caster sugar
180 g plain chocolate drops
180 g soft butter
110 g plain flour
1 vanilla extract
some butter for greasing
150 g walnuts
large mixing bowl
Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment.
Turn on the oven, and set it to 160 degrees Celsius, or 320 degrees Fahrenheit.
Chocolate & Butter
Fill the saucepan with a little water, and sit a heat proof bowl on top. The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case.
Cut the butter up into small pieces. Place them in the bowl and add the chocolate.
Put the saucepan over a low heat. Make sure the saucepan handle is facing away from you, so you don't knock it. The chocolate and butter will gently melt over about 10 minutes. Don't be tempted to stir! This will solidify the chocolate, and you won't be able to melt it again after that.
When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.
Eggs, Sugar, Vanilla
Put the 3 eggs, 250 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together
Fold in the cooled chocolate mixture
Add remaining ingredients
Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 150g chopped walnuts, again using the cutting and folding action.
Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. If you can, set a timer to make sure they don't over cook. Check after 20 minutes. The chocolate brownies should still be soft but not springy.
Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.
Serve the chocolate brownies
Cut into squares with a sharp knife. Lift the baking parchment from the tin, and use a pallet knife to transfer the chocolate brownies to a serving plate.