So we were supposed to make brownies at culinary school the other day.
The class was called Cakes and chocolate mud cake and brownies were on the agenda. Everyone was excited to make the brownies, to eat them, and to take them home.
Come 12.30pm and we found out our teacher had to cover another class, so we were stuck with a substitute. And as soon as everyone saw that we had a sub, they groaned, knowing this class was going to suck.
Not a very optimistic bunch, are we? But subs always suck, because they don’t have a clue what’s going on.
And we were absolutely right.
The sub made us make waaay too much mud cake mixture per bench. Like enough for 4 cakes instead of the 2 we required.
We pointed this out to him. He had us do it anyway.
Then he came back a few minutes later, saying he made a mistake, and we had all made too much mud cake.
So instead of making brownies, he had us pour our leftover mud cake mixture into brownie pans and top them with walnuts. Um, excuse me but mud cake + brownie pans do not make a brownie. They just make mud cake bars.
No brownies for us. See? The class sucked.
So I came home and made brownies. Classic, chewy, deep chocolate, REAL brownies.
Hope you enjoy!
On a side note, you can now follow me on Facebook (just hit the Like button on the top right of the page) and Instagram.
- 300g dark chocolate
- 200g unsalted butter, melted
- 5 eggs
- 2 cups caster sugar
- 2 cups brown sugar
- 1¼ cups plain flour (150g)
- 1 tsp salt
- ½ tsp baking powder
- Preheat the oven to 170 C and line a 9 x 13 inch tray with baking paper.
- In a metal bowl placed over a pot of simmering water, melt the chocolate. Stir in the melted butter until combined.
- Using an electric mixer with whisk attachment (or hand beaters), mix the eggs and both sugars on a low speed until fluffy, just for a couple of minutes.
- Fold in the melted chocolate mixture.
- Fold in the flour, salt and baking powder until just combined.
- Pour into the tray and bake for 30-35 minutes, until a skewer inserted in the center comes out with a few crumbs.
Inspired by Boston’s Flour Bakery cookbook, by Joanne Chang.