The Very Best
There's nothing better than luscious moist easy brownies. Brownies come in all sorts of textures ranging from the texture of a heavy chocolate cake to a deep rich fudge texture. We have recipes from my Mother-in-Law and fancy ones from Jamie Oliver, so select one that suits you.
Make brownies often and enjoy without guilt!
Fancy Brownies Inspired By A Jamie Oliver Recipe
I tried these brownies from Jamie Oliver's excellent cook book "Cook with Jamie" and I've modified the recipe a little as I can't bear to waste time weighing ingredients on scales and so as to use commercially available sizes of blocks of ingredients for butter and the chocolate.
The result is the absolute best brownies.
The Best Easy Brownies
Inspired by A Recipe From
The Jamie Oliver Cookbook
"Cook With Jamie"
- 8 oz/250 gm butter
- 8 oz/250 gm chocolate - the very best with 70% cocoa solids
- 1/2 c plain flour
- 3/4 c cocoa powder
- 1 3/4 c sugar
- 4 eggs, beaten
- Optional - a handful of crushed nuts
- Optional - a handful of dried cranberries
Here's what you do:
- Preheat the oven to 325 F/170C
- Melt the butter, sugar and broken pieces of chocolate in a roomy saucepan
- Take it off the heat as soon as the butter melts and take care not to over heat the chocolate.
- Keep stirring off the heat and you'll find the mixture becomes a lovely thick well combined chocolate mixture
- Add in the beaten eggs, flour and cocoa powder
- Add in any optional ingredients such as crushed nuts
- Pour the batter into a non-stick baking mold. I used a silicone round cake mold as I wanted to serve the brownies like slices of cake for a luscious dessert
- Bake for 40 minutes
- It's ready when the top has a nice firm crust but the center is slightly uncooked but the mixture is no longer wobbly. When the cake tester is inserted, it should have batter sticking to it
- Allow to cool. Remember that chocolate continues to cook and firms up out of the oven
- Serve with large dollops of freshly whipped thickened cream.
The secret to these brownies...
1. Only ever use chocolate with the highest content of cocoa solids - ideally 70%.
2. Don't be tempted to turn up the temperature in the oven to quickly bake the brownies. The secret is to keep the center moist and slightly undercooked.
I've chosen to make these easy brownies thin and only poured half the amount into the cake mold as this recipe is incredibly rich and fully of delicious butter and just packed with cholesterol. Making them thin is just a way of controlling portion sizes. The rest of the batter was baked in two loaf tins.
Leave Easy Brownies to browse through and be inspired by hundreds of delicious and incredibly easy recipes!