Friday, February 13, 2009
Well, I have made the brownies for my kids and their friends. Since, today is a holiday for their school, my son has invited a couple of his friends for a sleepover. So, I have decided to bake some goodies for them. This one is a simple brownie recipe from Tessa Kiros, Apples For Jam cookbook. I have only used 300 g of sugar because the recipe calls for Semi-sweet chocolate, and to me, they should be sweet enough. Guess what? I was correct!
350 g (12 oz) Butter
300 g (10 1/2 oz) Dark (Semi-Sweet) Chocolate, broken up
60 g (2 1/4 oz) Unsweetened Cocoa Powder, sifted
6 Eggs, separated
350 g (12 oz) Caster (Superfine) Sugar
1 tsp Vanilla Extract
200 g (7 oz) Plain (All-Purpose) Flour
Preheat the oven t 180˚C (350˚F/Gas 4). Butter and flour a 29 x 39 cm (11 1/2 x 15 1/2 inch) baking tray that is at least 3 cm (1 1/4 inches) deep. Put the butter in a medium-sized pan over low heat. When it begins to melt a little, add the chocolate. Stir frequently with a wooden spoon until all the chocolate it has melted and the mixture is smooth. Don't overheat it or the chocolate might seize up. Remove from the heat and whisk in the cocoa powder, then leave it to cool a bit.
In a clean bowl, whisk the egg whites until soft peaks form. In another large bowl, whisk the egg yolks with the sugar and vanilla until creamy, then fold in the flour. Add the cooled chocolate and butter, mixing well, and then fold in the egg whites until everything is thoroughly mixed.
Scrape out every drop into your tray and put in the oven for about 25 minutes, or until a skewer poked into the center comes out clean. Don't overcook it though; the brownie should be quite moist in the center with a crusty top and edges. Leave it to cool completely.