Sunday, 19 July 2009
This is a Jamie Oliver recipe for brownies that are on the dessert menu at Fifteen. They look amazing in his cook book so I baked them on a cold Sunday afternoon as dessert after a Roast Lamb lunch.
When they first came out I thought they were a failure because I'd taken them out too early. The entire centre was still really runny. It was more like a runny pudding when we ate it. I was so disappointed, although the flavour was UNREAL. I left them out over night and in the morning it had set! Exactly the way it was supposed to. I had perfect chocolate brownies. The entire tray was eaten within hours. I'll absolutely be baking these again. Such a decadent, moreish treat. And the orange zested creme fraiche was a sensational addition and created such a good balance between the rich chocolate and zesty sour tasting cream.
250g unsalted butter
200g best-quality dark chocolate (70% cocoa solids) broken up
150g chopped nuts (I used hazelnuts)
80g coco powder
65g plain flour sifted
1 teaspoon baking powder
350g caster sugar
4 large eggs
zest of one orange
250ml creme fraiche
Preheat the oven to 180 degrees. Line a 30cm rectangular baking tin with greaseproof paper.
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the nuts. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray; and place in the oven for around 25 minutes. You don't want to overcook them so, you don't want a skewer to come out clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Serve with a dollop of creme fraiche mixed with some orange zest.