Tuesday, 6 July 2010

Deep Chocolate Chip Brownies

Last weekend I was in the mood for brownies. I wanted them to be simple, no nonsense, pure, thick, moist and very chocolaty. I went on a brownie blog hunt and came across David Lebovitz’s blog which featured the most incredible looking Dulce de Leche brownies. They weren’t quite what I was after but I saved the recipe and carried on hunting. However, I couldn’t get those Dulce de Leche brownies out of my mind, they just looked so indulgent and the perfect sort of texture I was craving, so I decided to adapt the recipe slightly and just make the brownie part sans the Dulce de Leche. I know some people who will think I am crazy for doing this but I didn’t want to taste anything other than chocolate in my brownies.

The recipe was very quick and easy to put together. I liked how it made use of a good quantity of dark chocolate as well as some cocoa powder to ensure they were truly chocolaty. I also added some white chocolate chips to my batter as I like to see them dotted throughout the brownie once sliced.

The resulting brownies were fabulous! About an inch deep (wow!) and with a gorgeous moist texture and certainly packed with rich chocolate flavour. They had a paper thin crisp sugary top which I feel is always the mark of a good brownie.

They were divine when eaten still ever so slightly warm, the white chocolate chips still a little soft and melty. Pure chocolate indulgence. I wouldn’t say they were my ultimate brownie as I like mine to have a bit of chew to them also, but they were very close! I found the following day they had gone a little more cakey but they were still very fudgy and delicious. I’m definitely going to be trying out the Dulce de Leche version sometime soon.

Deep Chocolate Chip Brownies
(Recipe adapted from David Lebovitz's blog)
Ingredients
115g butter
150g dark chocolate 60-70%
25g cocoa powder
3 eggs
200g caster sugar
120g plain flour
75g white chocolate chips (optional)

Method
Preheat the oven to 175C.
Line an 8 inch/20cm square pan with a long sheet of foil that covers the bottom and reaches up all four sides. Lightly grease the bottom and sides of the foil with a bit of melted butter or oil.
Melt the butter in a saucepan. Break up the chocolate and add to the pan, stirring constantly over a low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth.
Beat in the eggs one at a time, then stir in the sugar, followed by the flour. Finely stir in the chocolate chips if using but do not mix for long or else they will melt into the batter.
Spread the batter into the prepared pan. Bake for 30 - 35 minutes until the brownies form a light crisp surface and they feel slightly firm to the touch. A skewer inserted should come out with a few sticky crumbs attached, but no molten mixture.
Remove from the oven and cool to room temperature in the tin before using the foil to help you lift the brownies out of the tin. Cut into 12 squares.
Delicious eaten within a few hours when they are very soft, moist and the chocolate chips are still slightly gooey. They turn more fudgy and cake-like the next day.

17 comments:

The Caked Crusader said...

Very nice indeed - I could just eat a couple of these!
I love that dark rich almost sticky texture you've got going on

Serena said...

omg these look absolutely delicious!!!!!!!

Megan B said...

these look fantastic! i love fudgy brownies!

Chele said...

They look amazing!!! I have also saved David's recipe to try sometime but I'm now saving your as well ;0)

Choclette said...

these look very yummy - sometimes nothing but a brownie will do. I made dulce de leche brownies recently and I think they would have been really good except I overcooked them a bit :(

Johanna GGG said...

I am sure there will be a time for the dulce de leche version but these look good for the days when only pure chocolate will do!

I have recently tried nigel slater's chocolate brownies from the kitchen diaries and highly recommend these

Junglefrog said...

You are right; a good brownie should have a thin crust and be lovely moist inside and yours look like they have both of those! Delicious!

Frances said...

Oh, thank you- these are wonderful. I was surfing the web for blueberry cake, was lead to your blog and couldn't resist trying your brownies. They are marvelous. Now my son wants me to bake that beautiful chocolate layer cake as pictured on the top of your blog. Can you share that as well? Thanks so much.

Maria♥ said...

Wow, look absolutely heavenly!

Maria
x

Katie said...

Hi Francis,

Thanks for stopping by. Pleased you and your son liked the brownies. The choc cake in my header is a triple chocolate fidge cake made extra moist as it uses mayonniase in the cake! Sounds odd but i works really well.

Here's the link:
http://appleandspice.blogspot.com/2009/09/cake-slice-septembers-09-triple.html

Monica H said...

I have yet to find the perfect brownie recipe. I also like mine a little chewy and I don't like anything in them- not even chips. I just want the brownie!

Frances said...

Thank you so much Katie!
I will make it this weekend for my family.

Avanika [YumsiliciousBakes] said...

I've been meaning to try this recipe!! Your pictures look sooo good, I'm trying it out this weekend!

jelena said...

I make the same cake only I add a touch of cinnamon...can't resist cinnamon in everything...thank you for reminding me to make it again...it's been a long time...beautiful blog by the way

Nicisme said...

Who can resist brownies as chocolatey as these? Mmmmmm...

How To Eat A Cupcake said...

Wow, they do look quite perfect! I've made the dulce de leche version, and I'm with you. I don't want anything fussy in my brownie when I just want a brownie! Haha ;)

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