The Best Dark Chocolate Brownies.
Source: Yahoo 7 News
Preparation time: 20 mins plus 15 mins chilling time
Look at these brownies... you just want to dive in and eat them all in one hit!
80g butter, chopped
200g good-quality dark chocolate, chopped
2 cups plain flour
6 Tbsp cocoa powder
4 Tbsp caster sugar
Extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
¹⁄³ cup ground almonds
Extra ½ cup caster sugar
Source: Yahoo 7 News
- Cooking time: 60 mins
- Makes: about 18
Look at these brownies... you just want to dive in and eat them all in one hit!
Ingredients
Melted butter, for greasing80g butter, chopped
200g good-quality dark chocolate, chopped
2 cups plain flour
6 Tbsp cocoa powder
4 Tbsp caster sugar
Extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
¹⁄³ cup ground almonds
Extra ½ cup caster sugar
Method
1| Preheat oven to 160ºC. Lightly grease a slice tin with melted butter, then line base and sides with baking paper.
2| Melt butter and 50g chocolate in a pan over a low heat, stirring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cocoa together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 minutes.
3| Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4| Whisk eggwhites in the large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating well after each addition. Carefully fold eggwhite mixture into chocolate mixture.
5| Spread mixture over dough and bake for 40-45 minutes or until cooked when tested with a skewer. Cool completely in tin. Slice into squares to serve.
2| Melt butter and 50g chocolate in a pan over a low heat, stirring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cocoa together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 minutes.
3| Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4| Whisk eggwhites in the large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating well after each addition. Carefully fold eggwhite mixture into chocolate mixture.
5| Spread mixture over dough and bake for 40-45 minutes or until cooked when tested with a skewer. Cool completely in tin. Slice into squares to serve.
Notes
n Per serve: 1407kJ; total fat 19.4g (sat. fat 12g); protein 6g; carbs 35.6g; sodium 139mg; GI estimate high- Author:
- Stylist: Mary Harris
- Photographer: Chris L Jones
