Brownies


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.

Fail.


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.


BROWNIES

300g dark chocolate
200g unsalted butter, melted
5 eggs
2 cups caster sugar
2 cups brown sugar
1 1/4 cups plain flour (150g)
1 tsp salt
1/2 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.

12 Thoughts on “Brownies

  1. I saw these yesterday and came back to visit them again today. These are the perfect sit-down-to-watch-a-marathon-of-my-favorite-shows snack! YUM!

  2. these are so perfect!!!

  3. Anisha on March 23, 2012 at 10:41 pm said:

    Sorry, this did not work for me, it was too sweet and it was just a flat mess.
    I have tried other recipes of yours, which worked, this however failed.
    Anisha

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  6. ive been looking at your blog for a while, and its really inspiring, i love baking! and bake cakes and things for special events like birthdays and stuff for my family, i am definately going to try these brownies they look delicious!

  7. Hi I was so excited to bake these because the pictures are BEAUTIFUL but I messed up! I only had 8oz of chocolate and the recipe calls for about 10.6oz so I replaced 1/4 cup of flour with 1/4 cup of unsweetened cocoa powder. I also forgot to grind my sugar so it was a bit coarser than caster sugar. After 25 minutes of baking the brownies were hard on top and liquid in the middle! What went wrong?

    • Hi Lily! Sugar makes a huge difference – if it wasn’t properly dissolved, it would have changed the texture totally. Also, you replaced chocolate (a wet ingredient) for cocoa (a dry ingredient, and one that actually sucks moisture out of things). So that was probably enough to ruin them! Better luck next time!

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