17 Nov 2016

Jamie Oliver's Brilliant Brownies

Very often, I pick a recipe because of it's picture. I'm also guilty of dismissing a recipe book if it doesn't have enough photos. I'm sure I'm not the only one who does this?

This brownie recipe offered some pretty appealing pictures, and I'd wondered if mine was going to turn out looking at least half as delicious? As someone once told me you eat with your eyes, right? and Mary Berry always says "presentation is key" throughout Great British Bake Off?
So, I knew, if this is a well written recipe (which it should be coming from famous named Jamie Oliver) and I follow it down to a 'T', it should come out just like its photo!
And you know what, it's not done too badly! I was quite pleased! Of course I will let you be the final judge, see below. ☺

I have to stress, with all my previous Brownie recipes – from my first, to my last – I do always have to use one thing, without fail; and that is to use Green & Black's cocoa powder. Maybe that's because should I choose to drink it by itself (which I do sometimes) I'm assured it tastes grand. (Incase this happens to sound like one – rest assured this is not a sponsored post. I genuinely off my own back buy and use the stuff). Real talk!

Jamie Oliver's Brilliant Brownies
200 g quality dark chocolate (70%)
250 g unsalted butter
75 g dried sour cherries (optional)
50 g chopped nuts (optional)
80 g quality cocoa powder (I use Green & Black's)
65 g plain flour
1 tsp baking powder
360 g caster sugar
4 large free-range eggs

Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.

Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).

Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.

Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.

Pour the brownie mix into the baking tin, 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 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. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.

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