Without doubt the chocolate brownie is our most popular dessert special @ The Lime Kiln. Let’s face it, who doesn’t love a good Brownie? An American classic believed to have been invented in Chicago at the end of the 19th century, it has become famous and loved worldwide.
This is a pretty simple, straightforward and fail-safe recipe. Trust me, unless it’s burned to a cinder it will still be edible and delicious.
20-25 servings
Ingredients
- 370g Good quality dark choc (70-72% cocoa solids)
- 250g butter
- 80g cocoa
- 80g self raising flour
- 360g caster sugar
- 4 eggs
Method
- Preheat your oven to 165c. Grease and line a 24cm square tin
- Place the butter and 250g of the chocolate in a bowl over simmering water until they melt. Mix well, remove and allow to cool
- Meanwhile whisk the eggs and sugar until pale and fluffy
- Chop the remaining chocolate, set aside
- Sift the cocoa powder and flour together
- Gently fold the cooled chocolate and butter into the egg mix, followed by the flour and cocoa mix then the remaining chocolate
- Pour the mix into the prepared tin and bake for 25-35 min
- The top should have a good crust but still be gooey in the centre. Unlike a cake, you don’t want you’re knife to come out clean when testing
- Cool completely in the tin on a wire rack. Remove, peel away the paper and cut into squares (20/25)
- The brownies can be stored in an airtight container and kept for up to 7 days (if they last that long)!
- Warm gently before serving with cream or ice cream. We prefer ours with warm chocolate sauce and chocolate chip ice cream because, well, Chocolate!!
You might need to play around with the timings and oven temperatures until you achieve your preferred (gooey) consistency. So it’s critical to try multiple batches until you get it just right ;). But as I said, everything will be edible and delicious until you reach chocolate Brownie heaven.
Have fun and enjoy!!
Robert, Head Chef @ The Lime Kiln
