The Brownie Master……….

Everyone has that recipe, the one you can make with your eyes closed, the one that you are famous for among your friends. This is mine, the humble brownie…..

This recipe has been requested for multiple weddings as part of their dessert table, sells the most in the cafe than any other dessert (we make at least 4 batches everyday), it can be eaten hot (more pudding), cold (more fudgey) and eaten straight from the freezer (no defrosting required). It is a magical dessert, really.

Brownie
250gm butter
1 1/2 cups caster sugar
6 dessert spoons Besan flour
3/4 cup cocoa powder (unsweetened)
4 eggs
1/4 cup flaked almonds (optional)
1/4 cup dark choc bits or chopped dark chocolate (optional)


Preheat oven to 170C (fan forced)

Place butter and sugar into a microwave proof bowl and heat on high in microwave for 1 1/2 minutes, stir and heat for another 1 1/2 minutes. Remove from microwave and stir until sugar and butter come together.

Meanwhile in another bowl combine besan flour and cocoa powder and stir to combine.

Add the butter mix to the cocoa mix and mix to combine. (if the butter is still a little too hot the mix will have a split appearance, don’t worry about it it will all come back together once the eggs are incorporated)

Add all the eggs and mix until the incorporated.

Add the chocolate and give a quick mix.

Pour the batter into the lined brownie tin and top with the almonds

Bake for 25 -35 minutes (for a super fudgey brownie keep to the 25 minutes and for a bit more cakey, bake for 35 minutes. I personally head for the 25 minute mark.) The brownies will look slightly uncooked and wobble a bit in the middle but it will set when cooled.

Ok so some notes to mention….

Besan flour is also called chickpea flour or chana flour, you can get it from some supermarkets, online or from health food shops or an indian grocers. It does taste slightly bitter when uncooked so the batter may taste a little weird if licked from the bowl (I do it anyway), but it does goes away when cooked. If you don’t have besan flour, just use your regular flour of choice.

The nuts are very optional, if your allergic or don’t have any in the house just leave them out, if you don’t have flaked almonds, no problem, just add any chopped nuts you have when you add the chocolate (Hazelnut is particularly delicious as is macadamia). Please use any chocolate of choice. I just love dark chocolate, you actually don’t even need the chocolate in it really, I just add it to be super indulgent. This is a seriously forgiving recipe.

But beware, they may be simple to create but these are rich, gooey and unbelievable addictive………..

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2 thoughts on “The Brownie Master……….

  1. What does a “dessert spoon” mean, please? thanks! would you be able to translate that into tsp,tbsp for me? i really appreciate it :)

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