I’ve been suffering terribly of late….pacing through my kitchen, turning the pages of my stack of recipe books, browsing my favourite food blogs, drooling over pictures on Pinterest; yet nothing…Not an ounce of inspiration, not a flicker of motivation, no urge to bake. A classic case of “Bakers Block”!
My attempts at healthy eating no doubt a catalyst in the process of producing no treats for my family for weeks! But, nothing cures bakers block; or crashes a diet; as effectively as the alluring aroma of a chocolate induced recipe. The culprit for my epic success in the kitchen ( and epic fail in my diet), is my sister in law, who graciously shared her favourite brownie recipe with me, and got me inspired once again, to tackle a task in the kitchen with enthusiasm and excitement.
These brownies are so addictive you’ll want to make a second batch before the first batch is even finished! It is rich, decadent and very sinful! The only thing missing was the cascading Chocolate and Butterscotch sauces, for it to equal Baia Restaurants notorious Lindt Chocolate pudding! It is good to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month. Here is the recipe…
- 185gr Unsalted Butter
- 185gr Dark Chocolate (I used Lindt Chocolate)
- 85gr Plain Flour
- 40gr Cocoa Powder
- 50gr white chocolate
- 50gr milk chocolate
- 3 large eggs
- 275gr golden caster sugar
- Melt butter and chocolate together, either over a pot of simmering water; being careful not to let the bowl touch the water; or, alternatively, in the microwave for 2 minutes. Leave aside to cool to room temperature.
- While you wait for the chocolate to cool, preheat oven to 160 deg Celsius. Grease and line a shallow 20cm square tin, and sift flour and cocoa into a bowl.
- Now chop up white and milk chocolate roughly into little bits.
- Beat eggs and sugar together until thick, pale, double in volume and fluffly.
- Pour cooled chocolate mixture over eggy mousse, then gently fold together, being careful not to knock out all the air created in step 4.
- Resift the cocoa and flour into mixture, and gently fold into mixture as you did before. Just before mixture is all combined, add the chocolate bits stir until they are dotted throughout.
- Pour mixture into prepared tin.,gently easing mixture into the corners. Bake for about 25 minutes. Gently give the pan a shake. If the brownie wobbles in the middle, it’s not quite done, so leave it for another 5min until the top has a shiny papery crust, and the sides are just beginning to come away from the tin.
- Take out of the oven, and leave the whole thing in the tin until it is cold. Once cooled, you can lift out of tin and cut into desired size squares. I cut the squares diagonally to form the triangle shape.
* TIPS: Try not to over bake it. You want the texture to be soft and gooey, not dried out!. Has to have a crisp shell, but still soft on the inside. It is also a good idea to heat it a little bit before serving, but the kids (and husband) didn’t have the patience for that 😉