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caramel & cocoa

Caramel & Cocoa - cooking, parenting, fashion, diy, eating, living, a blog

Tuesday, December 13, 2011

Vickii's Brownie

I was skeptical about this brownie recipe when I first read it - only because I've tried about 20 brownie recipes in the last 4 months and have always been disappointed. This brownie is luxurious and perfect. It tastes  & looks like a high end brownie you would find at a posh shop on the high street. You get a very flaky top and a moist middle. Thumbs up to Vickii who concocted this recipe over a period of years. Make and give as a gift & you will have friends for life!

For the recipe - click here Vickii's Brownies. Though below are the ingredients measured in both grams & ounces for your convenience. Dont forget to grease & flour the tray because brownies will stick to the baking tin. Also, when you stir in the eggs to the butter/chocolate mixture, stir it alot, well and quickly which will ensure a flaky top. You get a crispy top on brownies because you are creating a "natural meringue" which is nothing more than whipped egg whites & sugars. That is why most brownie recipes require you to cream or melt butter & sugars and THEN add the eggs. Basically, the more you beat the mixture AFTER adding the eggs, the crunchier/crispier the top will be. yum yum.

300 grams/10.5oz dark chocolate (At least 70% cocoa solids)
250g/9oz unsalted butter
100g/3.5oz milk chocolate cut into large chunks
100g/3.5oz white chocolate, cut into large chunks
175g/6.2oz plain flour
1tsp baking powder
4 large eggs, lightly beaten
2 tsps vanilla extract
200g/7oz dark brown sugar
125g4.4oz caster sugar (or superfine sugar in US)
1 tablespoon instant coffee granules

1 comment:

  1. Hey Gaby, I'm so glad you liked these brownies! It's high praise coming from someone who bakes and has tried other recipes :) And thanks for the tip on making the outside crunchier/flakier - I never knew why that happened so I shall be sure to beat the eggs lots more after adding them to the chooclate :)