Brownie points

The main debate centres on the question of the chocolate. There are those who study the quantity given in a recipe then throw in an extra handful for luck. Equally, there is the question of what sort of chocolate to use. Should it be unsweetened, semi-sweetened or just plain sweet? Or should the flavour come from the best possible cocoa powder?

Despite all the intricacies, everyone is in agreement that the brownie should have an almost fudge-like consistency that oozes excess with every mouthful. This is one of those rare items of real food where genuine praise is couched in confusing compliments like ‘disgustingly yummy’. If it isn’t gooey, it isn’t good.

American Chocolate Brownies
Makes 28 large brownies

225g unsalted butter
110g unsweetened chocolate
4 eggs
8 tbsp granulated sugar
60g unbleached plain flour
1 tsp vanilla extract
90g shelled walnuts, coarsely chopped

1. Preheat oven to 180C/350F/gas mark 4.
2. Grease and flour a 23 x 30cm/9 x 12in baking pan.
3. Melt butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature. Meanwhile, beat eggs and sugar until thick and lemon-coloured; add vanilla.
4. Fold chocolate mixture into eggs and sugar. Mix thoroughly. Sift flour and fold gently into batter, mixing just until blended. Fold in walnuts.
5. Pour into prepared pan. Bake for 25 minutes, or until the centre is just set. Do not overbake. Allow brownies to cool in pan for 30 minutes before cutting into bars.

Disgustingly Rich Brownies
450g granulated sugar
150g plain flour
4 eggs
25g cocoa
1 tsp vanilla extract
225g unsalted butter
150g chopped walnuts (optional)
¼ teaspoon salt

1. Preheat oven to 180C/350F/gas mark 4.
2. Grease the inside of an 23cm/9in pan. Melt the butter over low heat.
3. In a mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla and stir again. Now add the flour and salt and mix just until smooth. (If you’re adding walnuts, do it now.)
4. Pour the mixture into the pan and spread into an even layer. Bake until the brownies just begin to pull away from the sides of the pan or until you can stick a toothpick in and pull it out clean – about 40-50 minutes. Cool before cutting.
   Source: Kids Cooking: A Very Slightly Messy Manual (Klutz Press)

   iVillage Brownies

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