Another foray into the Brownie Zone! I have been know to visit Nigella.com from time to time (!) and the general consensus there is that these Snow-Flecked Brownies from Feast are her best - no better reason to give them a try.
I forgot to take a photo on the day of the bookclub, so luckily there was one left over to photograph the next day.
These brownies are dense, rich, intensely chocolaty in fact they are just what a brownie should be, well worth a try. That said the quest continues!!
This is the recipe as I made it - minor tweaks included. (Makes about 24 brownies)
Snow Flecked Brownies
375g Dark Chocolate (I used half 85% half 50%)
350g Golden caster sugar
1 tsp vanilla extract
1/2 tsp coffee powder
225g plain flour
250g white chocolate (chips or chopped - I chopped Green and Black)
2 tsp icing sugar to dust (to make snow like!)
Preheat oven to 180 C
Prepare a 33x 23x 5.5 cm baking tin, with parchment paper.
Melt the chocolate and butter in a large saucepan.
Separately combine the eggs, sugar and vanilla - mix well.
Remove the chocolate mixture from the heat and allow to cool slightly.
Beat the egg mixture into the chocolate.
Fold in the flour and coffee.
Stir in the white chocolate pieces, ensure that the batter is well combined.
Pour into the prepared tin.
Bake for about 25 minutes, check to see if ready. The outside should appear cooked and the center should still be dense and gooey. Check often until they are as you like them, they will continue to cook in the tin for a while when taken from the oven.
Cool in the tin.