Bloomin’ Brilliant Brownies

source: Jamie Oliver via Mbak Anne
taste-o-meter: 8.5/10
One night, after working on the thesis for hours, I craved chocolate! Dark, semi-sweet chocolate. I want none of those wimpy milky chocolates. What better way to enjoy pure chocolate than dissolving the whole bar (200 g!) into an almost equal amount of butter (250 g, OMG!). Please, do not finish ‘em in a day. one to three brownie bars per day is workable, given you work out regularly. Staying healthy, eating right, and keeping fit will keep you a long way from the doctor’s office.

I was
a bit skeptical as I weigh all of the ingredients. The recipe calls for more cocoa than plain flour. Plus, it already has 200 g semi-sweet chocolate in it. I chickened out and was about to add more flour. I braved myself and sticked to Jamie’s recipe. It turned out quite good. Although, I may reduce the amount of sugar to 300 gr next time. The recipe yields to a crusty texture on the outside and slightly gooey in the inside.

Here’s the recipe as Jamie wrote it:

250g unsalted butter
200g dark Fairtrade chocolate (70% cocoa solids), broken up
Optional: 75g dried sour cherries
Optional: 50g chopped nuts
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
360g caster sugar
4 large free-range or organic eggs

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.

Indonesian:

250 g mentega
200 g coklat couverture (dark chocolate), potong
opsional : 75 g kismis
opsional : 50 g kacang, cincang kasar
80 g coklat bubuk
65 g tepung terigu
1 sdt baking powder
360 g gula kastor
4 telur

panaskan oven ke sushu 180 derjat celsius. Siapkan loyang 25 cm. Beri mentega dan alasi dengan kertas roti.
Di atas panci yang ditaruh di atas air mendidih (double broiler), lelehkan mentega dan coklat batangan. Aduk, masukkan kismis dan kacang.

Di mangkuk lain
, Campurkan dan ayak tepung terigu, coklat bubuk, dan baking powder. Campurkan gula, dan aduk bahan-bahan kering tersebut.

Campurkan
bahan-bahan kering ke larutan coklat-mentega. Masukkan telur satu-persatu. Aduk merata.

Bakar di
oven selama 25 menit. Ketika matang, bagian atas brownies akansedikit mengeras tetapi bagian dalamnya masih basah. Angkat loyang dan biarkan brownies dingin di dalamnya. Setelah dingin, potong kotak-kotak dan sajikan.

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