Kitchen disasters always happen at the worst of times, this particular one happened after a week-long baking marathon; my teeth had grown sick of sugar and my hands were well and truly done with being buttered. I shan’t dwell on that though because A.) I love baking and B.) I got to make these AH-may-zing brownies and C.) I ate far too many for my own good.
Now brownies have a special place in my heart. Why I hear you ask?
Well I am the queen of under-baking (note baking – the only time I under cook things are veggie pasta bakes that I am just too hungry to wait until they crisp up; and that is all good!), it most definitely steams from far too many dry birthday cakes as a child – other kids obviously my mum made rocking birthday cakes. Because of this when I bake I just hang out in the kitchen watching the cake and painting my nails. Cakes never hurry up for me, they always take a bazillion times longer than the recommended time. This is where brownies become the saviour of the day, they relish the watch, sometimes it all happens so fast; if you’ve seen Masterchef you will know that you are only minutes away from over cooking.
These were for my pretty awesome boyfriend and they went down a treat! I made these at his house and forget he didn’t have a food processor so the praline was more crunchy bits of caramel than the smooth crunch of praline!
Dark Chocolate Brownies adapted from Joy the Baker
makes 24 brownies
200g unsweetened chocolate, coarsely chopped
12 Tablespoons (1 1/2 sticks) unsalted butter
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line and butter the lining. This will make brownie removal much easier.
Whisk together flour, baking powder and salt and set aside.
Place butter and chopped chocolate in a medium-sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.
Meanwhile, in a medium-sized bowl, whisk together sugar, eggs and vanilla extract. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the centre comes out clean.Potentially review size of container for overflow, however if you do have overflow you can totally eat it, that’s cool.
165g caster sugar
1/4 cup water
50g shelled pistachios