Liams Luxury Chocolate Brownie Recipes

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

LIAM CHARLES'S MEGA-CHOCCY STACK

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the chocolate brownie. In a bowl, mix the olive oil, vanilla, caster sugar and brown together. Add the eggs, followed by the cocoa powder, instant coffee and flour. Mix until combined.
• Pour the brownie mixture into the lined Swiss roll tin and bake for 12-14 minutes, or until the top is firm to the touch and a skewer inserted into the centre comes out clean.
• Meanwhile, make the chocolate pudding. Put the sugar, cocoa, cornflour and salt into a pan. Add one quarter of the milk and mix to a paste. Gradually add the remaining milk, whisking until there are no lumps. Bring to the boil, whisking continuously, until thickened, then reduce the heat and simmer for 2 minutes to cook out the flour. Remove from the heat and stir in the butter and vanilla. Pour the pudding in to the lined 15cm-square tin and smooth to an even layer. Refrigerate to set.
• Carefully turn out the brownie onto a wire rack. Leave the baking paper on the brownie and put in the fridge on the rack to cool completely.
• Once the brownie has cooled, remove the baking paper and use the ruler to cut it into two 14.5cm-square pieces (eat the trimmings - cook's perks!).
• Remove the pudding from the fridge and place one piece of brownie on top of the custard inside the tin and put in the freezer to set for around 5 minutes.
• Turn out the pudding and brownie onto a chopping board so the pudding is facing upwards. Use a palette knife to remove the baking paper. Place the second square of brownie on top. Carefully cut the stack into four portions.
• Make the sweet cream. Put the double cream, icing sugar and vanilla in a large bowl. Whisk to very soft peaks, then spoon into the piping bag fitted with the large closed star nozzle. Set aside until ready to use.
• Pipe kisses of cream on top of each brownie stack portion, then sprinkle with the grated chocolate to finish.

BEST-EVER BROWNIES FROM BAKING WITH JULIA CHILD

Steps:

• Center a rack in the oven and preheat the oven to 350°. I bake them at a lower oven temp of 330°.
• Sift the flour and salt together; set aside.
• Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
• Pour the mixture into a large bowl.
• Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
• Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
• Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
• Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
• When the eggs are almost completely incorporated, gently fold in the dry ingredients.
• Pour and scrape the batter in to an unbuttered 9-inch square pan.
• Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
• Cut into the center at about the 22-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set and still pretty gooey.
• They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try.
• Cool the brownies in the pan on a rack.

BROOKE'S BEST BOMBSHELL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.