Duh-ty (Dirty) Brownies

There are times when I crave chocolate; for example when I go to Subway and see those delicious chocolate chip cookies, I can never resist. They are so delicious. This is one of those times. My favorite chocolate recipe has to be the “Everyday Brownies” by Nigella Lawson. See how I have altered the name? It’s justified because these brownies are SO DUH-TY (<- notice the British accent?) I’ll make these any day. ANY. DAY.

Here’s what you’ll need: 

1 1/4 sticks (10 tablespoons) unsalted butter
1 3/4 cups packed light brown sugar
3/4 cup unsweetened cocoa powder, sifted
1 cup all-purpose flour
1 teaspoon baking soda
 a pinch salt
4 eggs
1 teaspoon vanilla extract
about 6 ounces milk chocolate, chopped into small nuggety chunks 
confectioners’ sugar, to dust, optional
greased and lined baking tray, 13 x 9 x 2 inches

Preheat the oven to 375 F or 180 C. Melt the butter over a gentle heat in a medium-sized saucepan. When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.

Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.

It will look something like this:

 In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes.

It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.

Using good quality chocolate and cocoa is important if you want that dense taste. Or they will be too sweet and bland. Do not ever substitute cocoa powder with drinking chocolate.

Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners’ sugar. The chocolate inside just oozes out beautifully when you cut them warm and somehow, as Nigella says in her book, they are softer and denser once cold.

Thank you for reading! Leave me a comment below. More pictures can be found on Facebook.


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