It's Chris' 30th birthday today, and seeing as it's a milestone birthday, I thought I'd bake something for it and give it to him when I see him in the lab tomorrow. I thought I'd try one of those recipes that I'd heard so much about, but never quite got around to trying - Bravetart's brownies. The recipe is as close as I could get it, except (1) there's no vanilla extract, because I just somehow missed it when I was reading the recipe, (2) the instant espresso powder is substituted for ordinary instant coffee, (3) instead of a 9"x13" tin, I used a 9"x9" square tin and a 20cm round tin, (4) everything's scaled up a tiny bit (specifically because I happened to have 200g of chocolate available, and didn't want to have a stupidly small amount left over) and (5) I decided to add some blanched almonds to the pan for half of each tin because who doesn't like nuts in their brownies?!
Bravetart Glossy Fudge Brownies
Ingredients
- 400g Butter
- 200g Dark chocolate
- 530g Granulated/caster sugar
- 65g Brown sugar
- 5g Salt
- 7 Eggs
- 1tsp Instant coffee powder
- 150g Plain flour
- 135g Cocoa powder
- 100g Blanched almonds
Method
- Brown the butter by heating in a saucepan over medium heat, stirring continuously until the popping stops and the butter is golden yellow and silent.
- Remove from heat and stir in chopped chocolate.
- Whisk sugars, salt, eggs and instant coffee in a stand mixer on medium-high speed until extremely thick and fluffy (about 8 minutes).
- Reduce speed to low and pour in the warm chocolate butter mixture.
- Add the flour and cocoa powder and mix until combined.
- Scatter blanched almonds over half of a lined tin.
- Pour batter tin and bake at 180C for 30 minutes/to internal temp of 96C).
- Allow to cool before slicing.
This one is definitely not one that you'd want to do without a stand mixer. Here's the finished batter just before pouring into the tin. The photo doesn't really do justice to quite how dark and rich it looks.
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