“Tita estaba como agua para chocolate, porque hervía de rabia” Como Agua Para Chocolate, Laura Esquivel
Extremely sludgy and fudgy these really can’t much masquerade as the delicate tea-time morsel for small graceful bites. You’ll never get a clean bite. They’re a definite pudding brownie, best served with a scoop of ice cream and a spoon. As with all chocolate brownie recipes and most puddings, these can obviously be adapted in so many ways, whether you want to stuff them with white chocolate chips or crumbled up Oreos or both. Leftovers will keep for 2-3 days (or more likely 5 minutes).
WHAT YOU’LL NEED
Equipment:
- 9 inch brownie tin like this
- medium saucepan we use this range from GreenPan
- sieve
- whisk or electric stand mixer we use this KitchenAid
Makes: 16 good sized brownies
INGREDIENTS
- 185 grams (6.5 ounces) lightly salted butter
- 185 grams (6.5 ounces) dark chocolate the darker the better we like, but any you prefer
- 85 grams (3 ounces) plain flour
- 40 grams (1.5 ounces) cocoa powder
- 3 large eggs
- 275 grams (10 ounces) caster sugar
If you want to add white chocolate chips, add a quantity of around 100 grams (3.5 ounces) for this mixture.
METHOD
- Preheat your oven to 180°, 160°c fan, 350F, Gas Mark 4.
- Melt the butter and dark chocolate in a saucepan. If using an induction hob you can put the chocolate directly into the saucepan and use the L1 setting. If you don’t have induction, use the bain marie method to avoid chocolate seizing as it is almost impossible to coax it back to liquid state once this happens.
- Sift flour and cocoa together into a medium size bowl
- Beat eggs and sugar in your electric stand mixer or by hand until thick and mousse-like
- Fold your flour mix into your egg mix.
- Once cooled, your melted chocolate mix can be added to the batter. Fold in and mix together until fully combined.
- Line baking tin and grease sides with a little butter to prevent sticking (I do this whether I’m using a non-stick tin or not. The only time you can be really confident of not needing to grease or line is if you’re using a silicone pan)
- Pour the batter into your 9 inch tin and level out.
- Bake for 35-40 minutes (or until a testing skewer comes out clean)
- Allow to rest for 5 minutes before running a knife round the rim, slicing the brownies into whatever size bites you prefer, and releasing them from the tin one by one. We make 16 from this recipe.
To finish:
Serve either hot from the oven or once cold, alongside a pot of cream and a good helping of vanilla ice cream.
