Homemade Brownies - Baking Mad recipe

Last weekend, we were going over to my parents for Sunday lunch and they asked for us to bring a dessert. So for Lee's first ever baking experience we made a blueberry crumble cake which turned out surprisingly well.

To go with the cake, on a whim I decided to make some brownies to take. I didn't have my hummingbird bakery cook book so I had to look a recipe up online and came across the Baking Mad recipe for the 'ultimate brownie.' http://www.bakingmad.com/the-ultimate-chocolate-brownie-recipe/
The recipe looked pretty amazing so I thought I would give them a go. However, I didn't have unrefined dark muscovado sugar so substituted it for light brown caster sugar. I tend to use this when I bake brownies because the fine grain gives a smooth texture and because it is brown it doesn't taste quite as synthetic. I also added in white chocolate chips because I love the little extra sweet burst you get when you add them in.

So the ingredients were as follows:

200g Butter (unsalted)
350g Dark chocolate
3 Eggs
250g Light brown caster sugar
50g self-raising flour
30g of white chocolate chips

So the steps were as follows:

Step 1: Pre heat the oven to 190 and line a 20cm baking tin with grease proof paper. - From my experience, make sure that you use grease proof paper the tin or butter it so that the brownies come out easily. The reason I say this is, with a brownie, they are gooey even after you have cooled them or chilled them in the fridge so having the grease proof paper makes it so much easier to cut up and remove the first few brownies. 

Step 2: melt together the butter and chocolate in a Pyrex bowl over simmering water

Step 3: Whisk together the eggs until pale and fluffy then add in the sugar until it is thick and then fold in the chocolate - I haven't had to whisk the eggs separately before but actually, I really like this technique because it gives the brownie mixture a lighter consistency so it doesn't feel as dense

Step 4: sieve in the flour until the mixture is smooth

Step 5: Pour into the baking tin and cook for 30-35 minutes, the top should begin to look like paper and there should still be some movement in the centre of the tin

Step 6: If the brownie begins to brown at the edges pop some foil over the edges to protect them

Step 7: Leave to cool and then you can cut it up into squares

These brownies were great. They weren't really gooey in the centre however they had the paper top and a very smooth consistency to them. The addition of chocolate chips definitely added a bit of extra sweetness. I would like to try them again when I have muscovado sugar in the house.