My perfect week will always end with baking and the enjoyment of devouring it (with friends of course). Growing up in a chef’s household, I learnt to bake at an early age; simply by following my mum. When my parents were working, I was at home baking. At the tender age of 12, I remember making my first chocolate cupcake, unsupervised. I was simply delighted by my achievements. At this present day, I love having my own kitchen and apartment. It is everything I have always wanted. When I am bored, I turn to my kitchen and cook. I just need more tasters.
After endless days of searching for a recipe, I had decided to go back to my comfort roots and bake a batch of brownies. The brownies that I had made in the past, have always lacked the “gooeyness”. But I can assure you now, that these brownies are soft and gooey, too gooey in fact. This recipe was created by Lorraine Pascale. So without further ado, let’s roll out the recipe.
- 165g/5½oz Butter, plus extra for greasing
- 200g/7oz Dark chocolate, grated or finely chopped
- 3 Free-range eggs
- 2 Free-range egg yolks
- 1 Vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
- 165g/5½ oz Soft light brown sugar
- 2 tbsp Plain flour
- 1 tbsp Cocoa powder
- Pinch of salt
- 154g/5½oz Pack chocolate biscuits, such as Oreos, broken into quarters
- Icing sugar, for dusting
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
- Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
- Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
- Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
- Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.