My kids are weird… or maybe just ultra fussy. Ronin eats chocolate cake, Lucy vanilla cake and Eva only eats the icing off anything - never the cake! So the chocolate cake boy announced that he wanted me to make him brownies for his class birthday treat because the girl in his class, whose birthday was the same day, had already said she was making cupcakes (or buns where I come from).
Brownies are a very American “bake” and to be truthful I never even tasted them until I moved to Jamaica (which is very Americanised in many respects!). I also never tried to bake them as I found that Costco provided “Ghirardelli” brownie mixes that consistently produced perfect yummy brownies. So faced with not being able to tell Ronin that I had cheated for all those years in Jamaica, I had to produce a recipe that would make equally delicious brownies. And I did… here goes…
375g Unsalted Butter, cubed
375g Belgian Dark Chocolate, really good quality (70% Coco Solids)
1 tablespoon Vanilla Extract
500g Caster Sugar
225g Plain Flour
1 teaspoon Salt
Preheat oven to 180°C/360°F.
Line your brownie tin (33x23cm pan).
Put a medium sized bowl over a pan of simmering water and melt the butter and chocolate together slowly in the bowl.
Meanwhile in a large bowl whisk by hand the caster sugar, eggs and vanilla extract together.
Weigh out the flour and salt into a separate bowl.
When the chocolate/butter mixture has melted take it off the saucepan and put to the side to cool for about 5 minutes. When cool, gradually whisk the chocolate/butter mixture into the egg and sugar mixture by hand.
When combined gradually start adding the flour and salt to the mixture a few spoonfuls at a time.
When everything is well-combined pour the brownie mixture into the prepared tin and bake in the middle of the oven for 25 mins or until the top is dried to a paler brown colour, with a brown speckle in it. The middle should remain gooey and dense.
Let the brownies cool slightly in the tin then turn out onto a cooling rack. When totally cold cut into 16 squares.