Chocolate Chip Brownies

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Last week I invited a couple about to get married over for dinner, unfortunately we cannot make it to their wedding. So I thought I might be nice to have them over. I made the usual Indian food, that homemade paneer finally came in handy! I was pretty sure what I was making for the mains but was stuck for dessert. I didn’t want the usual Indian sweets which I would have had to buy (I wanted everything to be homemade!) Talk about making more work for myself!  So I decided to make brownies, I know it is a little unusual but the brownies somehow fitted in with rest of the food!

The recipe I follow is very simple and can be adapted to whatever you have lying around. The following recipe was made with dark chocolate chips. I have in the past made it with smarties, peanut butter, white chocolate chips, raspberries(this works really well!).

The recipe is a mix of Jamie Oliver and Ina Garten. The key is cook it slowly in the oven- I wanted it to cook slowly but still maintain a gooeyness in the middle! Gooeyness is a word that appear in all Brownie dictionaries (I checked!)

Ingredients:

250g unsalted butter  at room temperature

200g good quality dark chocolate I used Lindt Excellence

80 g cocoa powder, sifted

65 g plain flour, sifted

1 teaspoon baking powder

340 g caster sugar

3 large free-range eggs at room temperature (this makes all the difference)

50 g dark chocolate chips

 For the tin I was using this recipe made 9 brownies.

Method:

Preheat your oven to 180°C/350°F/gas 3. Line a 20cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and butter mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency. At this point add the chocolate chip stir once.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. While still fairly warm place them on a serving dish with a scoop of Haagen Daz Vanilla ice cream (heaven)! To make it more presentable melt some of the chocolate chips you have left and drizzle over the ice cream and brownie and serve.

This is a picture of brownies I had made last month.

Unfortunately I did not have enough time to take a photo with the Ice cream on top! I didn’t have any brownies that day but Sachin asked for seconds so I know they must have been good!  🙂

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