No I haven't taken up hockey or football. I finally feel like I've scored with a Sweet and Simple Bakes recipe. If you've been following my Sweet and Simple Bakes posts you know I have had less than baking perfection with my recipes. The main reason for my flops has been because I didn't own a scale. I knew I needed to be the proud owner of a scale in time for this month's Sweet and Simple Bakes because these flops were getting frustrating.
Since we've had a lot of sweets lately, I decided to cut this decadent recipe in half and use a 9" square pan. Measuring by weight is so much easier than measuring in cups. Also, everything I read indicates how much more accurate it is as well.
I always have trouble knowing when brownies are done. This recipe said when these were done the tops would take on a slightly paler speckle color. Mine didn't seem to do that, so I baked them the required time and just hoped they weren't overdone.
These brownies are so delicious! I used a combination of milk chocolate and semi sweet chocolate chips for the chopped chocolate. I will be making these brownies again. I want to try different types of chips next time I make these. Maybe even some toffee chips.
Thanks to Rosie and for hosting Sweet and Simple Bakes. There's lots of creative and talented bakers in Sweet and Simple Bakes, you'll be able to check out their brownies here on 12/2.
375g best quality dark chocolate
375g unsalted butter at room temperature
1 tablespoon real vanilla extract
6 eggs (large)
350g caster sugar (superfine)
1 teaspoon salt
225g plain flour
250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate)
2 tsp icing sugar, for dusting
Tin measuring approx 33cm x 23cm x 5.5cm
Preheat the oven to 180C/Gas 4/350F.
Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.
Melt the butter and dark chocolate together in a large heavy based pan.
In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve.