Wednesday, 13 March 2013

Toffee Brownies 1 Barcelona 3

Toffee Brownies

This Toffee Brownies recipe is seriously rich in an adult sort of way, the proportion of dark chocolate (74% cocoa) and dark muscovado sugar, well let's say that along with a sizeable dollop of butter makes this Toffee Brownie rich, very rich. Just in case your wondering about the Barcelona reference in the title, I was watching the Champions league game between Barcelona and AC Milan, what a game, Lionel Messi was off the scale... pure dam brilliant man! Anyway back to the Toffee Brownie which incidentally I rattled together during half time, this recipe unlike others i have done was a little more involved by which I mean there was a lot of whisking and melting.

Equipment for this bake, a hand held electric whisk  a large bowl to whisk your eggs and sugar, a pot of simmering water for your bain marie to melt your chocolate and butter, a 23cm/9in shallow tray-bake tin.

Total prep time 25 minutes, bake time 35 minutes, cooling off 50 minutes

Ingredients: Toffee Brownies

350g dark chocolate (preferably 50% to 60% cocoa)

250g unsalted butter

3 Large happy eggs

250g dark muscovado sugar

85g plain flour

1 teaspoon baking powder

You should get around 16 portions for this recipe

Set your oven @ 160 Celsius electric
Butter and line a 23cm/9in shallow tray-bake tin or the closest that you have

Start by melting your chocolate and butter in a bain marie (a bowl sitting over simmering water) stir together until fully melted and smooth, take off the heat and allow to cool, onto the whisking...

Whisk your eggs (use the hand held electric whisk, its a lot easier) until pale, then whisk in your sugar until thick and glossy, make sure its well combined. You are building volume here so it important that you understand this part.

Now fold in your melted chocolate and butter, gently. Lastly sift your flour and baking powder into the mix and gently mix until smooth, you should have a nice sheen to the batter.

Pour your batter into your prepared tray-bake tin then bake for 35 minutes, or until firm to the touch, to be sure stick a cocktail stick into the centre, there will be a few moist crumbs sticking to it.

Make sure to allow your Toffee brownies to cool for at least 60 minutes before turning out onto a wire rack, or else it will split. Slide back onto a solid surface and cut, you can add a light dusting of icing sugar if you want.

Toffee Brownies


So overall these very simple Toffee Brownies are an uncomplicated bake, although the 74% cocoa content chocolate that I used was a touch bitter,  so the next time I will stick with no more than 60% cocoa content, perhaps 50/50 dark chocolate to milk chocolate... what do you think?

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