Reposted from my blog Hold A Thought, Pen It Down (which you can find here)
I have been looking for an easy recipe for chocolate brownies for a while, but all the recipes I was coming across were pretty complicated. Till I came across this recipe by Ben Dillon. It seemed like a really easy recipe, even for a first time experiment. But the recipe looked really rich, so wanted to make it for a special day. Finally made it the Sunday before Valentine's Day.
The ingredients, the author had given measurements in grams, since I do not yet have a weighing scales, I used a website to convert this into cups as close as possible. Of course the results came in fraction, I did not stress too much about it, just used my eyes and guessed.
The process according to the author-- Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch water). When butter and chocolate have melted – making a gorgeously shiny smooth mix – remove from heat and allow to cool slightly.
Beat with a wooden spoon the sugar, vanilla and a good pinch of salt into the chocolate/butter mixture. Beat in the eggs one at a time, beating well after each addition, and then add flour, beating until smooth. (My note, once you add the first egg to the sugar mixture, it is going to become all grainy, do not loose heart, keep beating, by the time you add the flour, it will get smooth and yummy to taste too, in case you want to sneak a spoonful.) Now you should have a thick, rich looking mix that makes you want to eat it straight from the bowl. But don’t do that. ( I did just that!)
Fold in the walnuts and pour the thick, rich mixture into the pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter).
Some photographs of the chocolate brownie I made:
It came out really well and we have been gorging on chocolate brownies ever since, a little at a time.