This is a very special recipe. Our friend Roz emigrated to Australia last year (you might remember I made her some pretty delicious peach melba cupcakes before she went) and when she arrived to start a new life and lots of adventures on the other side of the world, she became fantastic friends with a young woman called Erin. Just before Roz came home to see her family and friends this Christmas, Erin tragically passed away. Roz kindly shared Erin's famous brownie recipe with me, and it was a privilege to make them yesterday, the day after Erin's birthday. These are incredible brownies - wildy decadent, fabulously chocolatey, can't-fail-to-make-you-grin, heart-warmingly good! As I baked, and as we ate them, we were thinking of Roz and all Erin's friends and family. I hope that you enjoy them as much.
Ingredients
12 oz dark chocolate, chopped
12 oz unsalted butter, cubed
5 eggs
14 oz caster sugar
Seeds of 1 vanilla pod (or 1 tsp vanilla essence)
7 oz plain flour
1 tsp salt
8 oz white choc chips
Method
- Preheat the oven to 160°C and grease and line a brownie tin.
- Place the dark chocolate and butter in a heat-proof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until melted and well combined. Remove from the heat and allow to cool slightly.
- Meanwhile, place the eggs, sugar and vanilla in the bowl of an electric stand mixer and beat together until thick and doubled in volume.
- With the electric mixer on low speed, slowly pour in the chocolate in a steady stream until it is all combined.
- Sift in the flour and salt and fold together with a large metal spoon.
- Finally, fold in the white chocolate chips.
- Pour the mixture into the prepared tin and bake for 40 minutes or until the mixture is set in the middle.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Once cool, transfer to a chopping board and cut into squares.
No comments:
Post a Comment