31 October 2008
I have this habit. Some consider it a good habit, my waistline considers it a bad habit. Whenever I do a show, I bake. This time I managed to contain myself to only one lot of baked goods. Brownies. This has become my fall back, use over anything else, recipe. It transforms easily into gluten free, dairy free and nut free. If you're not a fan of banana, replace the banana with an equal amount of butter, and melt it in with the chocolate.
250g mashed banana
180g dark chocolate, melted
1 ¾ cups (385g) castor sugar
1 ½ tsp vanilla extract
1 cup (150g) flour
100g roasted walnuts
100g dark chocolate buttons or chunks
Preheat the oven to 180ºC. Butter a 23 cm square cake tin and line it tightly with foil, making sure to push it right down into the corners. Butter the foil lightly, then line the base with baking paper. Set aside.
Add the sugar, vanilla and banana to the chocolate and use a balloon whisk to mix them well for 20 seconds or so. Add the eggs one at a time, beating well after each one so it is completely incorporated before you add the next. Tip in the flour and stir until its well combined. Don't overdo the mixing once the flour is in otherwise the brownies will toughen up as it cooks. Gently fold in the walnuts and chocolate buttons. Scrape batter into the prepared tin and smooth the top by shaking gently.
Bake for 40-45 minutes or until a wooden skewer or toothpick comes out very moist. Not wet, but with moist crumbs clinging to it. When I last tried this recipe I was still getting used to my oven so mine too just over an hour and had to be rotated part way through.
Cool the brownies completely in the tin on a wire rack. If the middle sinks then press down lightly on the sides as it cools to even the top up.
Apparently this is easier to slice if you stick it in the fridge for 20 minutes before slicing and use a hot dry knife.