A good brownie recipe is something I feel like I’m on a never-ending search for. D loves brownies and claims the best one he’s ever eaten was from the airport on the Big Island of Hawaii. Of all the obscure places, who’d have thunk it huh? I, at the time of this trip, was on a chocolate ban as I was heavily training for a half marathon, so I didn’t try this supposedly awesome brownie and therefore don’t have the same benchmark to go by that D does.
Earlier in the week David Lebovitz sent out a blog post on his Gluten-Free Brownies and, well, the picture had me as soon as I opened the email. I didn’t even need to read the recipe to see these brownies in my future. I went on a bit of a shopping spree yesterday and ended up with 2kg of chocolate in the cupboard, which was the last remaining ingredient I needed to make these. So this afternoon when I was bored on the couch I decided to give them a go.
85g salted butter
225g chocolate (I used half Lindt Ecuador and half Lindt milk chocolate)
3/4 cup sugar
2 large eggs, at room temperature
1 tablespoon cocoa powder
3 tablespoons corn starch
3/4 cup roasted and chopped nuts (optional; I used a mix of hazelnuts, cashews and almonds as it was all I had in the pantry)
1/8 cup cocoa nibs (optional)
1. Heat the oven to 180ºC.
2. Melt the butter in a pot over the lowest heat and then add the chocolate. Stir constantly until combined and smooth.
3. Remove from heat and stir in the sugar, then the eggs, one at a time.
4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter well until it is smooth (David suggests at least one minute for this, I did it for about 90 seconds).
5. Add the nuts and cocoa nibs if using, then pour into a baking dish. I used a 16.5 x 17.5cm silicone dish as it gave the brownies a nice height. If you don’t have a silicone or non-stick tray, I suggest lining it with baking paper or butter before pouring in the batter.
6. I baked it for 27 minutes on the basis that I have what I think is a fairly strong fan-forced oven. David suggested 30 minutes but based on my result, when making them again I’d suggest baking for 25 minutes, or maybe less. The inside was wonderfully gooey but I think the outside was too crunchy.
7. Let the brownies cool completely before slicing. I have to admit, I couldn’t wait for them to cool down completely so we ate some while they were still warm and gooey. YUM!
As for D’s verdict, they *still* weren’t better than the one at the airport. The search continues …