Tuesday, 6 November 2012

:: Best Ever Brownies ::


Triple Chocolate Nutella Brownies
:: Megann’s Kitchen ::

:: triple chocolate nutella brownies with an easy salted caramel sauce ::

For some reason, I have always felt a special connection to brownies. It’s as if every time I make the soft & fudgy chocolaty delight, it somehow makes me a little bit more American - making me closer to my mother's Southern Kentucky roots. Silly, I know, but I feel so proud when I make a traditional American dish – feeling my ancestors smile down on me from above.

These brownies are not from my grandmother’s traditional recipe bank, as hers are more cake-like consistency & my mother has told me that back in the day my version of brownies would be considered “under-cooked”. However, times have changed & the delicious fudgy goodness of this recipe will help put a delectable smile on any Americans face. Originally inspired by a taste.com.au recipe, I have altered it to make it my very own. With the addition of Nutella to the chocolate mixture then finishing it off with half dark chocolate/half white chocolate chunks, this has made them into triple chocolate brownies! My husband loves them, my toddler loves them & everyone at work loved them. A co-worker of mine even went as far as to say that they were the best brownies she had ever tasted! Well, I might just have to agree…

chocolate batter
180g butter, cubed
200g dark cooking chocolate, broken into pieces
¾ cup brown sugar
3 eggs
1 tsp vanilla bean paste
¼ cup cocoa powder, sifted
¾ cup plain flour, sifted

brownie features
3 heaped Tbs Nutella (chocolate & hazelnut spread)
100g white cooking chocolate, chopped into large chunks
100g dark cooking chocolate, chopped into large chunks

:: mixing through chocolate goodness ::

Preheat oven to 180°C. Prepare an 18cm sharp edged square cake tin by greasing & lining with parchment paper. Place the broken chocolate & butter in a heatproof bowl. Position the bowl over a saucepan containing water (creating a double boiler) on the stovetop over low heat, stirring occasionally until mixture is completely smooth. Remove from the heat & place on the bench top to cool slightly.
Meanwhile, combine the sugar, eggs, cocoa, vanilla, & flour in a mixing bowl & stir until just combined. Add the melted chocolate mixture, stir, then add the Nutella, white & dark chocolate chunks & mix well. Pour the mixture into prepared tin. Bake for 25-30 minutes; keep in mind that they are meant to be soft & fudgy in the middle. Cool completely in the baking tin then place into the fridge to set. Cut into desired sizes & serve!

optional extra: easy salted caramel sauce (see below)

:: super easy salted caramel sauce ::

easy salted caramel sauce (optional)
60g unsalted butter
1 cup of brown sugar
1 tsp vanilla bean paste
150ml thickened cream
½ tsp sea salt flakes (I like Murray River Pink Salt)
            + plus some extra to sprinkle on top

Gently melt the butter in a saucepan over low heat. Add the brown sugar & stir until sugar has just melted. Then add the vanilla bean paste & carefully add the cream in small amounts so that the sugar doesn’t seize. Add sea salt to taste. Set aside in the saucepan until serving time.


:: the perfect brownie feature - chocolate chunks ::

Kitchen Notes
:: You can add/swap the brownie features to create your own individual brownies, these might include- 100g toasted hazelnuts, 100g macadamias, 100g craisins, 100g broken Marie biscuits, etc. Just make sure your “features” total 200 grams. Use your imagination as the list is endless!
:: Don’t add the chocolate chunks or eggs to a hot chocolate mixture. It can cause the chocolate chunks to melt into the batter or the eggs to scramble.
:: You can easily make brownie muffins – spoon mixture into prepared muffin tins lined with feature paper muffin patties. Cook for 18-20 minutes & cool. Spoon a small amount of salted caramel on top & chill. Once chilled, sprinkle with sea salt flakes. Perfect to impress for a picnic or day out!
:: The salted caramel sauce is my go to for any dessert dish – anything from sticky date puddings to ice cream. Be careful not to let the caramel bubble too much on the stovetop. It may thicken too much & become like a chewy toffee or crystallise, rather than a smooth sauce.
:: If you like a creamier caramel, simply add more cream.
:: To eat: Cold Brownies straight from the fridge in Summer, ah-mazing!

:: tucking in to delicious, fudge like brownies with a chocolate crunch ::

Style
:: When serving, pour the salted caramel over the top of the brownies in front of your guests for a “WOW!” effect. Finish off with a sprinkle of sea salt, roughly broken nuts & a spoonful of double cream.




2 comments:

  1. Hi,

    We've recently launched the site Everyrecipe.com.au, where users can search through thousands of recipes from the best Australian food sites and blogs.

    We noticed that you have a lots of delicious recipes on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.everyrecipe.com.au/top-food-blogs.
    Follow the instructions on our site to add your own food blog to the list.

    If you have any questions, don’t hesitate to contact us on info@everyrecipe.com.au. Hopefully your food blog will be up there in the top!

    Warm regards,
    Senka
    Everyrecipe.com.au

    ReplyDelete
    Replies
    1. Hi Senka,
      I have taken a huge chunk of time for maternity & health leave but hope to get back to blogging soon! Feel free to email me at megannskitchen@gmail.com for any further discussion.

      Delete

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