Luxury Brownies (with secret recipe)

Ingredients:

230g Butter, roughly cubed
300g Sugar (Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g Dark Chocolate - in small pellet form or chopped finely so it melts quickly
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)

20cm square baking tin
.

Prepare:

a. Butter the baking tin. Then line the bottom & the sides with baking paper.

b. Sift together the flour & the cocoa powder.

c. Have the chocolates ready in a large mixing bowl.

d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).

e. Preheat oven to 180 degrees.

.

Method:

1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. Pour the egg mixture & mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly & make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
5. Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface.(Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated at 180 degrees)for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.

.

.

Note:

This recipe is versatile - instead of nuts, you can put pretty much anything in there - like dried fruit such as dried cherries, or fresh fruits like raspberry. Baking is meant to be fun & so don’t go out-of-your-way to buy the nuts if you haven’t got it (as nuts can be expensive). Use whatever that is in your store cupboard & experiment! like, be creative with sliced almonds & spell a letter on the surface!

.

Espresso Brownies

These are truly special brownies… but the special ingredient in this case is the espresso. If you want something even quicker, use your favorite boxed brownie mix, and just add the espresso frosting. mmm.

Espresso Brownies

Makes approx. 1 dozen.

INGREDIENTS
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1 tablespoon espresso powder
1 cup granulated sugar
1/2 cup butter or margarine
2 cups semisweet chocolate morsels
3 large eggs
1 teaspoon espresso powder
1/2 cup whipping cream
1/2 cup powdered sugar

DIRECTIONS
Preheat oven to 350Ëš F. Combine flour, baking powder, and salt in small bowl.

Heat water and espresso in medium saucepan over low heat, stirring to dissolve espresso. Add granulated sugar and butter; cook, stirring constantly, until mixture comes to a boil. Remove from heat, stir in 1 cup morsels until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan. Bake for 25 to 30 minutes. Cool completely in pan on wire rack.

Heat cream and espresso in small saucepan over low heat, stirring to dissolve espresso. Add remaining morsels, stirring until smooth. Remove from heat; stir in powdered sugar. Refrigerate until frosting is of spreading consistency. Spread onto brownies and cut into squares.

Crunchy Peanut Butter and Fudge Brownies

Well, after so many cupcakes, we decided we needed a break. And. Oh. My. God. These may just be the best brownies ever. I think the picture pretty much speaks for itself…

Crunchy Peanut Butter and Fudge Brownies

Makes 30 brownies. Recipe from Epicurious.

INGREDIENTS
Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

DIRECTIONS
For brownies:
Position rack in center of oven and preheat to 325°F. Line 13×9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.