BAKED brownies
Yep.. this is the 3rd recipe I’ve tried from the Baked book. And I have to admit, I really REALLY wanted to drizzle the tops of the little brownie cakes and the big pan with a LOT of chocolate ganache.
But I held back. After all, I’d already used 350 grams of good chocolate in the mixture (minus a couple of pieces – hey, I had to sample a few pieces) and the cream I had in the fridge had expired. Besides, chocolate ganache on top seemed to be over-kill – NOT.
Verdict? They are just about the bestest (if there’s such a word), moistest brownies that I’ve ever tasted.
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- Melt the butter and chocolate over a pan of simmering water
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- Get your tins ready while the choc + butter is melting
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- Stir in the sugar
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- Add the first 3 eggs and mix well
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- Add the last 2 eggs + vanilla extract
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- Add all the dry ingredients
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- Fold in the dry ingredients gently
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- One final stir
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- Look at that chocolatey mix!
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- Uncooked brownie cakes ready for the oven (12 are sprinkled with dk choc drops)
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- Ready to be baked in the oven
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- Warm brownie cakes
Here is the purple foodie’s adaptation of the recipe. Definitely a ‘must-try’ for people who love chocolate.
Check out my related posts:
- Books
- Food
- Food Books
- Recipes
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