DOUBLE-CHOC BROWNIES
Provided by Laura Fyfe
Categories Desserts Jamie Magazine Afternoon tea Easter treats Mother's day Baking
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 170ºC/gas 3. Grease and dust a 15cm x 25cm baking dish.
- Melt the butter and sugar in a pan over a medium heat
- Stir in the flour and vanilla, and crack in the eggs, then divide between 2 bowls.
- Chop the dark and white chocolate, keeping them separate. Chop the nuts.
- Mix the cocoa, dark chocolate and half the nuts into one bowl, then stir the white chocolate and remaining nuts into the other.
- Place alternate spoonfuls into the prepared dish, swirling it through.
- Bake for 30 to 40 minutes, or until an inserted skewer comes out clean.
Nutrition Facts : Calories 383 calories, Fat 22.4 g fat, SaturatedFat 11.1 g saturated fat, Protein 5 g protein, Carbohydrate 39.7 g carbohydrate, Sugar 30.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHOCOLATE BROWNIE
Who doesn't love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit - just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle - one very agreeable brownie. Chocolate heaven!
Provided by Jamie Oliver
Categories Beautiful baking recipes Baking Desserts Puddings & desserts
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
- Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
- Leave to cool in the tin for 15 minutes before slicing and serving warm - delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
Nutrition Facts : Calories 438 calories, Fat 28 g fat, SaturatedFat 17.5 g saturated fat, Protein 2.3 g protein, Carbohydrate 47.1 g carbohydrate, Sugar 42.1 g sugar, Sodium 0.3 g salt, Fiber 0.4 g fibre
JAMIE OLIVER'S CHOCOLATE BROWNIES
Make and share this Jamie Oliver's Chocolate Brownies recipe from Food.com.
Provided by PinkCherryBlossom
Categories Bar Cookie
Time 30m
Yield 4 good portions
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/375°F.
- Grease a 20x20 baking tin fit butter and cut a piece of baking parchment to fit the bottom.
- Melt chocolate and butter in a double boiler or bowl over a pan.
- While melting mix eggs, sugar, flour and salt in a bowl. Add the butter/chocolate mix and the walnuts.
- Fold together, be careful not to overmix.
- Pour into the cake tin and cook for 15 - 18 minutes They should have a crust on but still be a bit wobbly.
- Cool and cut into squares, dust with some icing sugar.
Nutrition Facts : Calories 1049.9, Fat 66, SaturatedFat 28.9, Cholesterol 278.3, Sodium 295.9, Carbohydrate 112.2, Fiber 7.8, Sugar 76.5, Protein 18.3
JAMIE OLIVER'S BLOOMIN BRILLIANT BROWNIES
Categories Chocolate
Number Of Ingredients 11
Steps:
- Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
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