Chocolate Button BrowniesPosted 7 December 2010 by Debbie
This weekend I attended a 2nd birthday party and a christening. While I had every confidence in the parents of both little ones to amply cater for their guests, I was staying the night with the christening guys, so I thought it’d be nice to take some baked goods. I’ve wanted to try some palmiers for a while, but wasn’t sure how they’d turn out, so I needed a crowd-pleaser too.
These brownies are partly the result of what may become a quest to find the perfect brownie. They’re also the result of being stuck late on a freezing cold, snowy day, at the wrong end of town, with the only option for buying ingredients being the kind of supermarket that smells of BO at the till area, and where they look at you funny if you produce your own bag. Seriously, I don’t know why mums go there. No 70%-cocoa-solids dark chocolate, only Bourneville. No chocolate chips, only chocolate buttons. And then, I finally arrived home to find that there was no butter. Only — gasp! — margarine…
Well, with a 2nd birthday party and a christening to go to, two lots of goodies to bake, and zero chance of getting out to another shop, I had to go for it, inferior ingredients and all. The last brownies I made were lovely, just not quite sticky or dense enough. So, I found this recipe for “Ultimate Chocolate Brownies”. A bold claim indeed. Unlike the previous attempt, this recipe included no baking powder, which was a good start for a denser brownie.
Here are my ingredients:
- 400 g butter (or appropriate substitute!)
- 400 g dark chocolate
- 6 eggs
- 1 tsp vanilla extract
- 500 g caster sugar
- 175 g plain flour
- 50 g cocoa
- 1/2 tsp salt
- 100 g chocolate buttons (roughly 3 bags)
Here’s what I did:
Mix together the flour, cocoa, sugar, eggs, salt and vanilla extract. Melt the butter (or whatever) and chocolate together and add to the mixture. Mix it all up; there’s no pretense of lightness here, so no need to carefully fold in the flour.
Stir in the chocolate buttons and pour into a prepared baking tin.
Bake at 180° C for about 25 minutes. The top should be nice and crispy.
Ok. These were, in my opinion, an improvement on the previous brownies. If you like your brownie light and cakey, these aren’t for you. They were definitely on the gooey side. Is it the perfect brownie recipe? I’m not sure. I still think they can be improved. They tasted good though, I can only imagine how delightful they would be with good quality ingredients.