I know it's only been a month since the blondies but I can finally announce that my search for the ultimate (well for me anyway) brownie has ended. My love of chocolate died down somewhat in the beginning of this pregnancy but it's well and truly back...for these babies anyway. I don't even care that one amazing slice gives me heartburn. Browning the butter adds something extra special to the flavour. It's a very rich brownie, the perfect kind to eat warm with a scoop of really good vanilla ice cream. My friend Erin and I ate slices of this about 30-45 minutes out of the oven and the white chocolate chunks oozed out of the middle.
I added a handful of salted pistachios to the mix and a good sprinkling of fleur de sel to the top so I really was in brownie heaven. I can't think of anything I would do to improve this recipe...and that's not saying I am the best baker ever, it's a credit to the genius that is Lily Vanilli!
How is it Monday already? We finally have a weekend of no plans coming up and I'm looking forward to attempting a lie in. I can't seem to sleep in past 7:30am anymore, even on a weekend. We had a great weekend just gone, visiting my family going to the first birthday party of my friend's daughter. It gave us a little taste of the future which was both scary and exciting at the same time.
In moments of sheer panic, when I realise I'm going to bring a child into the world and raise it to contribute to society (or forever be judged) I turn to these brownies. They actually lasted more than two days in this house, which surprised me a lot.
We've been here three weeks already. It has gone so fast. I can hardly remember the flat and I think that shows just how 'at home' we feel here. Our next project is to start putting the nursery together. I really want to get this done in September, which might seem early but I like to be prepared and baby will be here in 16 weeks (more or less!). If it gets to October and we still haven't so much as built the cot I will be found in the kitchen baking these.
Brown Butter Dark Chocolate Brownies
(adapted from Lily Vanilli's Sweet Tooth)
300g dark chocolate, broken up
300g unsalted butter
400g caster sugar
80g cocoa powder
130g self raising flour
70g plain flour
50g salted pistachios
100g white chocolate chunks
Sprinkle of sea salt
- Preheat the oven to 180 C/350 F. Grease and line a large rectangle brownie tin (mine is about 30cm long) and set aside.
- Whisk the eggs in a bowl and add in the broken up chocolate.
- Start by browning the butter - this is a great how-to. Once it smells delicious and nutty and is foaming on top, remove from the heat and let the foam die down.
- Mix in the sugar and whisk until dissolved. Add the butter/sugar mix to the eggs and chocolate and keep stirring until the chocolate has melted and the mixture is smooth.
- In a separate bowl, whisk the cocoa powder and flours together and fold into the liquid ingredients.
- Stir in the pistachios and white chocolate chunks.
- Pour into the brownie tin, sprinkle over the salt and bake for 18-20 minutes, until the top is crispy and it wobbles a little.
- Remove from the oven and let cool in the tin before slicing up (or diving right in!).