The Best Chocolate Brownies

It was only a matter of time before these came up... These are based on Nigella's recipe, (how can you go wrong with Nigella?) and give you everything you could want in a brownie, rich, intense, chocolatey, gooey perfection. All I've done is scale down Nigella's recipe so that you get a more manageable mixture that can fit into a smaller tin, which makes it a lot easier to cook.

The key to a good brownie is to use good quality ingredients, the best chocolate you can get and good butter and eggs. The only sticking points might be melting chocolate (see below) and knowing how long to cook the brownies for, its difficult to give exact instructions as all ovens vary, you're looking for the top to have dried to a paler brown and for the middle to be firm but still squidgy. Remember they will continue to cook as they cool. I would always rather an undercooked brownie than an overcooked and its amazing what a few hours in a fridge can do to firm brownies up.

Variations
This recipe is a fantastic base to add any number of ingredients to, below are a few ideas, I've not tried all of them, so it would be interesting to know if they are good...

• Add 150g chopped walnuts or macadamia nuts
• Substitute 1tbsp Baileys for the vanilla
• Add the grated zest of 1 orange instead of the vanilla for chocolate orange brownies
• Add 150g chopped white chocolate just before baking
• Add 100g peanut butter just before baking
• Substitute either all or ½ of the flour for ground almonds
• Add 1tbsp espresso instead of the vanilla for chocolate and coffee brownies
  

Melting Chocolate
I always melt my chocolate in the microwave and have never had a problem. Now I am not the most patient or careful person, so I thought this technique must be pretty foolproof but, having spoken to friends, it turns out they have problems with chocolate burning, so, I found this website that gives pretty comprehensive tips on melting chocolate. Also, it turns out, you might be able to rescue burnt chocolate by carefully whisking in a little vegetable oil, I've never tried though, so let me know if it works.

Ingredients
190g dark chocolate, broken up
190g butter, cubed
250g caster sugar
3 eggs
2tsp vanilla extract
110g plain flour
½tsp salt

Melt the chocolate and butter together. Meanwhile whisk the eggs and sugar together well until pale. Whisk in the melted chocolate and vanilla, and stir in the flour, salt and any extra ingredients. Transfer to a greased 9in square tin. Bake at 180°C for approx 20mins, keep checking the brownies after about 15mins to see if they're done, a minute can make all the difference between a dry brownie and a squishy one. Read more...

Chocolate and Pistachio Fudge

I normally give people food related presents at Christmas, partly because they love it, and partly (mostly) because its cheap! In the same vein, this year I decided to branch out from my usual brownies and try something different. Something different being this insanely easy fudge recipe from Nigella Express,, of course, its not really fudge in the strictest sense of the word, but it is delicious and has that soft 'fudgy' texture.

...I was drawn to it because I know any recipe of Nigella's will be delicious, but also because she says you can prepare it in advance and then stash it in the freezer. Hurray! No more mammoth baking sessions on Christmas Eve! Although I'm sure my family won't let me get away with it that and I'll be baking brownies too...

I think 'easy' is a bit of an understatment, simply melt the chocolate with condensed milk, stir in chopped pistachios and leave to set, cutting it into squares the next day. I made one batch with pistachios as per the recipe and the next with hazelnuts, both delicious.

I got the bags on Cakes Cookies and Craft Shop - an amazing website for anyone who likes baking.

Taken From Nigella Express


Ingredients

350g dark chocolate, chopped
1 x 397g can condensed milk
30g butter
pinch salt
150g chopped pistachios or hazelnuts

Empty the condensed milk into a saucepan and tip in the chopped chocolate with the butter.
Heat gently, stirring slowly until completely melted.
Add the salt and chopped pistachios and mix well.
Pour into a 23cm square tin (I used a Silicon one) and spread until a smooth layer.
Leave to cool and refridgerate overnight.
Cut into small pieces and enjoy!
Read more...

Whte Chocolate Brownies

You must seriously make these, they're a revelation, sweet and gooey. The first time I tried them, I loved them so much I pretty much baked them continuously until they made me feel a bit sick. Now don't do that, but do bake them. They are about a million calories in each brownie, but why eat a brownie that doesn't? It pretty much guarantees it will be tasty.

Ingredients

500g white chocolate
75g butter
175g sugar
3 eggs
175g selfraising flour
1tsp salt
2tsp vanilla
175g chopped hazelnuts

Melt 100g white chocolate with the butter. Meanwhile, whisk the sugar and eggs, next whisk in the butter chocolate mixture and vanilla and fold in the flour. Chop the rest of the chocolate, add this to the mixture with the hazelnuts. Pour into a 20cm tin and bake at 180°C for 30mins until firm on top, but still al little squidgy, the brownie will carry on cooking whilst it cools. This makes enough for about 16 squares. Read more...

Brixton's Bazaar

Anyone who loves to cook harbours fantasies of having their own market stall. Naturally, I have always wanted one, but having worked in the food buisness for a long time, I know that it is a lot of work for not a lot of reward. That said, I found myself agreeing to fill a spot at the up and coming Brixton's Bazaar - a market that's just got going opposite the Ritzy and in time will be on the newly renovated Windrush Square complete with live music and performances.



So, a Saturday of baking ensued and my friend Kat and I produced a pile of brownies, lemon drizzle cake, carrot cake, vanilla cupcakes and chocolate Guinness cake. All the usual suspects but so good when homemade (well). Of course, the chocolate Guinness cake is a little different, a Nigella gem (obviously) - you do get a hint of Guinness in the cake, but really you just end up with a rich, dense, almost fudgy cake that is so easy to make (recipe here).


Things were a little quiet as the market has only just got going, but there were still plenty of people and it was so satisfying to see people enjoying the cakes - there were a few double takes when people tried samples and said "wow, that is really good!". Having said that, several people seemed genuinely surprised that we actually made them ourselves! Of course, in my experience, the best bit about doing a market is the sense of community and the swapping of goods at the end. In exchange for some leftover cakes we got some olives, a chorizo and some delicious creole fish cakes. Read more...

Vegetable Curry

I spent the weekend visiting the family in Manchester. While I was obviously required to make brownies, we did most of our eating in some delicious restaurants. I came home yesterday to a rather sad looking romanseco cauliflower and was itching to get back into the kitchen. My knee-jerk reaction is generally to douse it in cheese sauce, instead I thought I'd try to re-create a very successful curry from last week.

Loosely inspired by the legendary Leon Gobi - this is rich in coconut milk and sweet from ground almonds, feel free to enhance this further with raisins; but I can't stand them in savoury food - especially curry. Of course, you can also use any vegetables you have lying around - I find this a really good way to use up root vegetables, the sweetness works perfectly; or throw in chickpeas, they're delicious in everything. The richness also means it goes particularly well with brown rice - making this an altogether virtuous meal.

Ingredients

Serves 4

1 onion, sliced
2 tbsp sunflower oil
1 chilli
1 2inch piece ginger
5 cloves garlic
2 tsp Madras curry powder
1 tsp turmeric
about 250g sweet root vegetables cut into chunks e.g. carrots, swede, sweet potato, pumpkin, squash
1 cauliflower, broken into florets
1 x 400ml tin of coconut milk
4 tbsp ground almonds
Juice of ½ a lemon
coriander, roughly chopped

Blend the garlic, ginger and chilli to a paste.
Meanwhile, heat a large frying pan with the oil, add the onions and fry until soft.
Tumble in the vegetables (apart from the peas) and sprinkle over the spices. Stir well.
Pour in the coconut milk, half fill the can again with water and add to the pan.
Bring to the boil and simmer for 15mins.
Add the ground almonds and peas, simmer for a few mins more.
Add the lemon juice and season to taste.
Serve with lots of chopped coriander. Read more...