Chocolate Brownies, Boston Origin

Chocolate Brownies,  Boston Origin

From the Great British Bake-Off Calendar ;      May 2013 --   Cuts into 16 pieces



Shopping List:

225 gr unsalted butter, diced
100 gr dark chocolate, in pieces

200 gr caster sugar
4 large eggs, free range @ room temperature
1/2 teaspoon vanilla extract

50 gr plain flour
50 gr cocoa powder
a good pinch of salt

75 gr walnut pieces

icing sugar, for dusting

a 20.5 cm square tin, greased or sprayed and the base lined with baking paper.


Preheat your oven to 180C.

Put the butter and the chocolate into a small, heavy-based pan. Set over the lowest possible heat and leave to melt gently, stirring frequently, until smooth but not hot. Remove the pan from the heat and set aside.

Put the sugar, eggs and the vanilla extract into one of your bigger bowls. Mix well with a wire whisk or a wooden spoon. Whisk in the melted chocolate mixture. Sift the flour, cocoa and salt into the bowl and mix well. Stir in the nuts. Pour the mixture into your prepared tin and spread evenly. You can bang the tin on your work surface a little bit to get rid of any air bubbles.

Bake in your preheated oven for about 25 minutes. Test if the cake is done with your cake-tester.
Don't forget that the mixture will continue cooking after it comes out of the oven, so don't overcook it. 

Put the tin on your wire rack and leave it to cool down completely before cutting it into squares.  Dust with icing sugar just before serving. You can store it in an airtight container and eat within a week.

Brownies are perfect warmed through for dessert with a scoop of ice cream and some hot chocolate sauce. Like most chocolate recipes, brownies are best eaten the day after baking.



                                                              "Enjoy"