Make it // sea salt chocolate brownies
July 1, 2011
I love the idea of developing recipes that will become family favourites for years to come. A stellar brownie recipe has surely got to be part of this arsenal, and you really can't go far wrong with Jamie's Fifteen chocolate brownies. Simple, incredibly chocolately and the canvas for personal tweaks with nuts or dried fruit - delicious.
Last time I made them my friend was a huge fan, so I planned to make them again when she came over last weekend. This time around I wanted to try cutting the sugar (300g) and butter (250g) content as it just seemed so incredibly excessive. To fuel my obsession with Lindt sea salt dark chocolate I also wanted to experiment with the addition of sea salt.
The fact that they disappeared in less than three days, I think shows that both plans were a good call. Although slightly drier than Jamie's gooey version (but definitely not too dry!), I found that reducing the butter and sugar made for a much lighter, less greasy brownie that didn't feel quite so artery-clogging.
After finally deciding to see what all the fuss was about, I purchased some Maldon sea salt last week - and now really believe it is what elevated the brownies to definite family favourite status. It adds a fresh delicate savoury note to the mix, and the flakes have a pleasing crunch which is perfect sprinkled over the cooked brownies. I really hope you'll give them a go.
Sea salt chocolate brownies
Adapted from Jamie Oliver
What you'll need:
- 180g butter
- 200g best quality dark chocolate, broken up
- 80g cocoa powder, sifted
- 65g plain flour, sifted
- 1 tsp baking powder
- 200g caster sugar
- 4 large free-range eggs
- 3 x generous pinches Maldon sea salt
- Optional extras - chopped nuts such as walnuts, pecans or macadamia; dried fruit such as cranberries or sour cherries
What you'll need to do:
1. Pre-heat oven to 180C. Line a 30cm rectangular baking tin with greaseproof paper. In a large bowl over simmering water, melt the butter and chocolate, and mix until smooth. Add the fruit and nuts if using, and set aside to cool slightly.
2. In a separate bowl, mix together the cocoa powder, flour, baking powder, sugar and two generous pinches of salt, then add this to the chocolate mixture and stir together well. Beat the eggs and add to the mixture.
3. Pour mixture into the prepared baking tray and place in the oven for around 25 minutes. The key is to not overcook them - you want them to be firm on the outside and moist in the middle. Allow to cool, then slice into chunky squares and sprinkle with pinch of salt flakes.