This recipe won’t be featured in a health magazine, but is designed for one's sanity - think incredibly fudgy brownies, with a glossy cracked top, yes please!
One of the exciting and possibly unique elements to these brownies is the addition of the browned butter.
What’s browned butter you ask?
Well, it’s a process where you gently heat the butter, until it begins to turn a brown golden colour. This creates an incredible nutty flavour, and results in a brownie with a more complex flavour profile.
Complex flavour profile?
Just think a brownie that tastes out of this world!
So this Sunday, blast some tunes and bake away.
Love Alex, Ballerina Bites
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
60g unsalted butter
¼ cup (20g) cocoa powder
1 ½ tsp instant espresso powder (I used Nescafe Azera Americano Instant Coffee)
((You won’t be able to taste the coffee, this is used to enhance the flavour of the chocolate))
¼ cup (113g) boiling water
150g 85% dark chocolate
¼ cup (56g) neutral flavoured oil (I used vegetable oil)
½ cup (100g) caster sugar
½ cup (100g) light brown sugar
1 large egg
2 large egg yolks
¾ cup (100g) plain flour
½ tsp fine sea salt
200g milk chocolate (I used Lindt), roughly chopped
Preheat the oven to 180°c and line a 20cm brownie tin with foil - two pieces of foil overlapping works best, then lightly grease with butter.
(Baking your brownies in a tin lined in foil, creates a brownie with crisp edges)
In a small saucepan add the butter and gently heat.
Once the butter begins to go brown, immediately take off the heat and allow to cool slightly.
Meanwhile fill a small saucepan halfway with boiling water and set heat to medium.
In a small bowl add the cocoa, espresso powder, boiling water, dark chocolate and oil and place over the boiling water, making sure the water doesn’t touch the bottom of the bowl.
Allow the ingredients to melt until smooth, if the mixture looks grainy don’t worry, it will come together in the final bowl later.
Set aside to cool slightly.
Now add the sugar and eggs into a large bowl and use an electric handheld whisk to beat until fluffy.
On beaten, pour in the vanilla extract, slightly cooled browned butter and melted chocolate mix into the bowl - stir using a spatula.
Add the flour to the bowl and mix well, before folding in the chopped milk chocolate.
Pour the brownie batter into the lined tin and bake for 15 minutes, before removing from the oven and smacking on the bench - this will create a crisp crackle effect on your brownies.
Return the brownies back into the oven and bake for a further 10 - 15 minutes - if your brownies are a little underdone, don’t worry, that is ideal and ensures a fudgy brownie.
Remove from the oven and again smack on your bench, before cooling completely at room room temperature in the baking tin.
Place the brownies into the fridge for another 1 - 2 hours, then slice.
Makes 16 brownies