I've always been looking around for the right brownie recipe - my brownies are nice right after baking but tend to get hard as the days go by, as hard as biscuits! I had this prefect recipe off the Hershey cocoa tin years ago but haven't been able to find it since. I'm told the secret to the gooey-ness really lies in sour cream.
Anyhow this look like another good recipe to try. Thought I'd copy and paste it here before it disappears from cyberspace forever.
Recipe courtesy Nigella Lawson
Show:
Nigella Feasts
Episode:
Chocolate Heaven
Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs 1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Method
Preheat the oven to 350 degrees F.
1) Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
2) In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
3) Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. 4) Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips.
5) Beat to combine then scrape and pour the brownie mixture into the prepared tin.
6) Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
7) To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
Anyhow this look like another good recipe to try. Thought I'd copy and paste it here before it disappears from cyberspace forever.
Recipe courtesy Nigella Lawson
Show:
Nigella Feasts
Episode:
Chocolate Heaven
Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs 1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Method
Preheat the oven to 350 degrees F.
1) Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
2) In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
3) Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. 4) Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips.
5) Beat to combine then scrape and pour the brownie mixture into the prepared tin.
6) Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
7) To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
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