Let us Nom! Chocolate Coma Brownies

Now here’s a somewhat unusual departure from the normal topics that have graced Spleen! and Judascow, an occasional trip into the kitchen to create!

Before anyone starts worrying, there’s absolutely no chance I’ll be going down the MasterChef route, no jous, no poncy stuff, just easy stuff that appeals to the 4:20am sweet tooth that has been honed to a point just below that of type 2 diabetes.

The bulk of the recipes are variations on a tried and tested theme, internet sourced, but tweaked slightly in my own kitchen.

Disclaimer.
Eating sweet stuff on this site isn’t necessarily good for you and should be done in moderation, like most things which can steer you towards an early grave!
Have a regular exercise program to fall back on to offset the damage!

The classic chocolate brownie is a simple recipe, but one which can often give a dried out final product – here’s a variation from the Judascow kitchen that yields shockingly moist, rich brownie squares that will push most diabetics into a coma!

Ingredients:
· 220 g unsalted butter
· 300 g dark chocolate, chopped
· 4 free-range eggs
· 205 g caster sugar
· 30 g pure cocoa powder
· 60g self-raising flour
· 5 g baking powder
· 1 tsp vanilla essence

Process:
1. Preheat oven to 200C/gas 6 and line a 30cm brownie tin with baking parchment.
2. Melt the butter and chocolate in a bowl over a saucepan of simmering water.
3. Place the eggs, sugar and vanilla essence in a separate bowl and whisk together gently.
4. In another bowl, sieve the cocoa powder, flour and baking powder.
5. Combine the melted chocolate with the egg mix. Add the dry ingredients and stir until smooth.
6. Pour into baking trays and bake for 22 minutes until set on the top but gooey in the middle. Cut into squares, serve and revel in the guilt that will soon be sweeping your brain!

Important Stuff
I recommend using no greater than 55% cocoa solids chocolate, although the choco-snobs will say ‘at least 70%’, this tends to be too bitter, I’ve found that using a really good quality cocoa powder (such as Green & Blacks) balances things out nicely.

Know your oven!
It’s not the most exciting things to be intimate with, but can save you a lot of wasted noms. I was using a fan-assisted deathtrap from the late 80s until last year, piece of shit that it was however, it made awesome chocolate fondants.
Most of the life shortening recipes that will air here can usually err on the side of undercooking, after all if it’s not cooked it can always go back in the oven, you can’t say the same for overcooked…

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~ by judascow on April 11, 2011.

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