This was the brownie that has been to three different cities. This was the brownie made for smiles. So this brownie had to be MARVELLOUS!
The Brownie with its papery crust and moist body
Like all things marvellous, there is a secret. Use the best ingredients, carefully folded into thick chocolatey mixture, baked at the right temperature and for the right amount of time. This tender loving care gives birth to the best brownie; papery crust on the outside, soft and moist on the inside, with added texture from the white chocolate and walnut chunks. The very unique ingredient here is the salt. Salt has a very special capability of enhancing the taste and sweetness of chocolate. So try not to omit the salt even though it is not a vital ingredient.
The amazing thing about baking brownie is that it fills the entire flat with its chocolatey, heart warming, and very fulfilling scent. It makes everyone in the flat smile. It is also the perfect dessert to travel with as it does not need to be kept in the refrigerator and does not break into crumbly bits too easily. I packed as many as I was able to carry, in the largest container I have, letting it cool over night so it will be ready on time to travel with me to the airport early in the morning. I wanted M, his family and friends try this brownie at its freshest and to see a big fat brownie smile on their faces. Those are the simple things that give me pure satisfaction; food that makes people happy.
Brownie in the plane with a lovely view from the sky.
So I left in the morning with the brownie in hand, along with my luggage. The brownie made it through journey on the coach to the airport, tight security, flight delays, sat through bumpy ride and finally to its destination! It even lasted till the next day when we took the train to Poznan. It was proven popular.
The cities this brownie has been to; London to Szczecin and Poznan.
Below is the recipe for the very delicious brownie that will definitely wow your friends. Beware! Very irresistible! Make sure to give them away. If not, you will end up finishing it all by yourself in two days and end up being Miss Chubby Brownie. Enjoy and stay tuned for a full post about this Poland trip!
BROWNIE WITH WHITE CHOCOLATE CHUNKS AND WALNUT RECIPE
adapted from BBC’s Good Food’s Best Ever Brownie
- 175g unsalted butter
- 200g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate (chopped into rough square chunks)
- 50g walnut (roughly chopped)
- 3 medium eggs
- 250g light brown sugar
- 1/4 tsp of sea salt
- But butter and dark chocolate into cubes and place them in a heatproof bowl. Melt the butter, dark chocolate and salt in a Bain-Marie or in a microwave (covered for 2 minutes).
- Leave the melted chocolate to cool.
- Preheat the oven at 160oC.
- Line a 20cm square cake tin with parchment paper.
- Sieve the plain flour and cocoa powder to get rid of any lumps.
- Whisk the 3 eggs and sugar until thick and creamy. Mixture is ready when it becomes pale and doubles its original volume and leaves a trail in the beater.
- Fold the cooled chocolate mixture into the egg mixture gently.
- Sieve the flour and cocoa powder over the chocolate egg mixture and gently fold until it looks fudgy. Make sure to not over mix it.
- Stir in the white chocolate chunks and chopped walnuts.
- Pour the mixture into the lined cake tin and bake for about 25 minutes. If the brownie wobbles, it is not ready and let it bake for another 5 minutes until the top layer has a shiny papery crust. Another way to check is to use a toothpick or something sharp. Prick through the brownie and if the mixture sticks on the toothpick, the brownie still needs more time in the oven.
- When ready, take the brownie out of the oven and let cool.
- Cut them into generous size and serve. I suggest having it with vanilla ice cream or a dollop of whipped double cream. A few raspberries on the side will lift up the presentation and give it a fresher taste.
- Of course, it tastes absolutely delicious on its own. It can be kept in the refrigerator in an air tight container for up to 2 weeks or in the freezer for up to a month. I doubt you will have any left after a day or two.