Frozen Earth Brownies
I like my chocolate brownies smooth and without any nuts. Call me fussy but the nuts just interfere with the sheer indulgence of a good, dark brownie – let’s face it, they occupy space where chocolate should be!
I make this in a medium sized dish of about 23cm x 15cm (9 x 6).
180g dark chocolate (I prefer at least 70% but use lighter if you prefer or try Green and Blacks’ Espresso Dark Chocolate for a hint of coffee)
100g plain flour, sifted
30g cocoa powder
3 large eggs
1 tsp vanilla paste (paste is all I use, not extract or essence)
1. Preheat oven to 180C (fan 160).
2. Line the baking dish or brownie pan with baking paper.
3. Break the chocolate up into pieces and place in a microwaveable bowl. Microwave on medium power (I do 80%, mine’s 1000w) for about 60-90 secs. Check after 60 secs, stir and continue if not melted at all.
4. Add butter and repeat for another 60 secs. Stir until it’s all melted and combined (see pic). Leave it to cool for a few minutes.
5. Beat the eggs, add sugar gradually and continue till mixed well. Add the vanilla.
6. Add the chocolate mix into the egg and sugar mix, continue beating slowly for half a minute.
7. Add the flour and combine everything. I use a tabletop mixer and just do it all in it.
8. Pour into the dish/tin and bake for about 20-25 minutes.
9. Cool and cut into squares.
I have a huge brownie tin about 33cm x 25cm (13 x 10) that I use for tray bakes that I sometimes use for this when I need lots of brownies. I just double the quantity of everything.