My hunt for the perfect brownie began after a trip to New York City, where I was fortunate to stumble across a little brownie shop in the middle of the Chelsea markets “The Fat Witch”, go on check them out. Whenever a family member or friend travels to New York I make sure they seek out this famous brownie shop and try the delights for themselves and of course return with a goodie bag for me. The last person to visit was my little sister. New York was the first place she went to on her two month holiday so unfortunately she was unable to bring back my favorite brownie 'the caramel fat witch'. So instead she brought me a packet mixture of their blondies, which I have been saving for the perfect moment.
Since my trip to New York, whenever I find a brownie recipe in a cook book or magazine I have to buy it. So I have now decided that I will cook and photography as many of these recipes as humanly possible and record my feed back, so that you too will find the perfect brownie recipe or we will get fat trying. I mean there all pretty good aren’t they??
This brownie recipe comes from the book "Popina book of baking", in the book they are called truffle brownies. The texture is more cake like to look at. If you taste them straight from the oven they taste more like a cake. However if you wait till they cool and even leave them over night (not so easy, I know), the taste and texture becomes like a chocolate truffle. The kind that melt in your mouth, and becomes so irresistible that you have to go in for seconds and thirds and perhaps fourths. I would say this is one really good brownie.
In this recipe I have used raw sugar, the kind you make a coffee with, and the chocolate is a mixture of dark and milk to make up the volume.
Chocolate Truffle Brownies
Pre heat oven to 150degrees.
Melt the chocolate and butter in a saucepan until they combine.
In a separate bowl whisk the eggs and sugar together until they become light and fluffy. Add the flour and stir to combine. While stirring add the chocolate and butter mixture, mix until all the ingredients are combined. Pour into a lined 20cm square cake tin and bake for 20minutes or until cooked.