Ever since I dined at the Saddleroom in beautiful Coverdale over a year ago I have been trying to recreate this brownie which was a little piece of heaven.
- Pack of unsalted butter (250g)
- 250g golden Caster Sugar
- 225g dark muscovado sugar
- 100g cocoa powder
- 4 large eggs (whisked)
- 100g Self Raising Flour
- 85g Blanched Chopped Hazelnuts
- 4 Tablespoons of dark rum (or leave out)
Equipment you will need : scales, large glass bowl (about 20cms in diameter), pan to sit the bowl on, good heatproof spatula or wooden spoon, fork or whisk, baking parchment (greaseproof paper) and a square bake tin (21cms or 22cms).
The method. I writing this bullet pointed as I think it makes it easier to follow, but first heat your oven to 180C or if a fan 160C (equivalent Gas mark 4) and lightly grease a square non-stick baking tin and line it with baking parchment /greaseproof paper.
- Weigh out your ingredients first and beat the eggs – this makes the process easier, leaving you to focus on baking rather than weighing (I lay them out in order of use it helps me when I am doing new recipes it keeps me focused on where I am)
- Put a pan of water (about a 1/4 full) on to simmer and place the glass bowl that sits neatly on top making sure the water is not too high that it is touching the bottom of the glass bowl.
- Cut the butter into 8 pieces and place in the bowl
- Add both sugars and the cocoa and stir regularly so it doesn’t stick until the sugar is dissolved and you have a rich chocolate mix.
- Take the bowl off the heat and leave to cool for 5 minutes
- Add the beaten eggs bit-by-bit into the mix until you have a smooth and glossy mix.
- Stir in the self raising flour and chopped hazelnuts and the rum and mix until you cannot see any flour (really scrap down into the bottom of that glass bowl).
- Pour the mixture into your lined tin.
- Place in the oven on a middle shelf and bake for 35 minute or longer if needed (check by putting a skewer (or a sharp knife) into the mix our looking for a slightly clean blade.
- Remove and leave to cool in the tin – this is really important; your brownie is still cooking and developing its flavour.
Turn out only once it is cool. I turn it out onto a board so I have the base upwards it makes cutting it easier as the top should be crunchy and it will crumble.
Your Brownies should keep in an airtight (I use an old biscuit tin lined with greaseproof paper) for about 3 days and we are sure it tastes better on day 2. This is still the best brownie I have made but I am still seeking the chewy perfection.
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