I’m sticking my neck on the line here-the Very Best Chocolate Brownies? Who does she think she is …well I have been working at this recipe for a number of years and a lot of brownies have been eaten by family and friends-it’s hard for some people.
The brownie world is split into two camps -those that love the more ‘CAKEY’ types of brownies and those that love the more ‘SQUIDGY’ type. Both have their place in the culinary brownie world but my favourite would have to be the ‘SQUIDGY’. type. To make the ‘CAKEY’ type you have, not surprisingly, a cake type mix but to get the ‘SQUIDGY’ type you are aiming for a batter type mix that easily pours into your tin.
Here are some things to think about before you try these out:
- Kit matters especially if you are planning to do a lot of baking and investing in the best is a good idea-I’ve lost count of the number of cheaper tins etc that I have thrown out over the years after they have buckled and twisted in the heat. So invest in a sturdy tin they are often called, very helpfully,-brownie pans. I’m not mad keen on the non stick versions, this eventually wears off and where does it go? Yes, it’s in your food. Perhaps I am being a little harsh here as the more modern versions are more durable.
- Lining the pan is important-you only need to do the base. I like the re useable ones but if you don’t want to do this use a baking paper with silicone, not just greasproof paper. The higher the sugar content the more your cakes/biscuits/meringues will stick and these brownies have a lot of sugar in them.
- Take care melting the chocolate-it is very temperamental. On the temperamental scale the easiest to melt is chocolate with a high proportion of chocolate solids eg a good dark chocolate with 70% chocolate solids, the trickiest to melt is white chocolate ( it is not really a chocolate as it doesn’t contain any chocolate solids) and milk chocolate is somewhere in between. I use a microwave, break up the chocolate into pieces and put into a plastic jug-spread them out a bit so they are not just piled in the middle. Microwave this in short bursts on high. Don’t stir it as this can cause it to ‘seize’ up and ruin just turn the jug back and forth until it is melted. Once it starts to melt it will go very quickly-Don’t burn it.
Enjoy making these-VERY BEST CHOCOLATE BROWNIES