Beste sjokolade-brownies / Best-ever chocolate brownies
Resep (Afrikaans)
Sjokolade-brownies
Lewer 8 – 10 porsies
Ek het die resep oorspronklik vir The AMC Book ontwikkel en dit het omtrent al die rondte van Vader Cloete gedoen. ‘n Bordvol van die brownies verdwyn blitsvinnig. Die een lekkerte van die resep, is dat die beslag alles in ‘n kastrol vooberei word, so min moeite en skottelgoed. Volg net die resep stapsgewys vir die beste resultate. Vir ’n teetafel of saam met koffie, sny ek dit in klein blokkies of driehoekies, maar dis net so lekker warm, met ‘n skeppie roomys.
Bestanddele
200 g (200 ml) botter
300 g (375 ml) suiker
100 g (180 ml) koekmeel
75 ml (5 e) kakao
20 ml (4 t) vanieljegeursel
3 ekstra-groot eiers, liggies geklits
80-100 g topgehalte donkersjokolade, grof gekap
50-75 g neute van jou keuse, soos amandels, makadamias of haselneute, gekap
Metode
- Voorverhit die oond tot 180 °C. Smeer ’n oondbak of bakplaat van ongeveer 16 x 25 x 3 cm met botter. Die grootte van die bak is belangrik vir die regte baktyd en die beste resultaat. (Sien die wenk.)
- Smelt die botter en suiker oor lae tot matige hitte in ‘n kastrol en roer deurentyd tot die suiker opgelos of gesmelt is.
- Verwyder die kastrol van die plaat en laat die mengsel effens afkoel. Sif intussen die droë bestanddele saam en roer met die vanieljegeursel, in die kastrol, by die bottermengsel in. Meng deeglik met ‘n silikon-spatula of klitser tot die meel alles ingemeng is. Moenie bekommerd wees as die mengsel droog lyk nie, die eiers sal dit glad en glansend maak.
- Roer die eiers bietjie vir bietjie by en roer deeglik na elke byvoeging. As die mengsel te warm is en die eier begin stol, moet dit eers nog verder afkoel. Moenie die eiers alles gelyktydig byvoeg nie.
- Roer die sjokolade en neute (indien jy dit gebruik) deur en skep die beslag in die gesmeerde bak.
- Bak 25-30 minute of net tot ’n tandestokkie of toetspen skoon uitkom. Toets op meer as een plek, ingeval jy dalk gesmelte sjokolade raaksteek, wat die stokkie nat laat lyk. Druk ook liggies in die middel op die poeding – as dit net gestol is, is dit gereed. Dit stol verder soos dit afkoel. Bak nog 5 minute indien nodig. Moenie te lank bak nie, anders word dit droog en hard.
- Laat die brownies effens in die bak of bakplaat afkoel en sit net so met roomys voor. Of sny die brownies in blokkies of driehoekies en sit met koffie of as teetydbederf voor.
Wenke
- Die grootte van die oondbak of bakplaat is belangrik vir die regte baktyd – hoe kleiner die bak, hoe dikker sal die laag beslag in die bak lê. En hoe langer dit bak, hoe makliker kan dit droog word.
- Garneer blokkies met vars bessies, roosblare, eetbare glitter of sny ’n kartonstensil om patroontjies van jou keuse met versiersuiker of kakao oor te sif.
Recipe (English)
Chocolate brownies
Serves 8 – 10
I originally developed this recipe for The AMC Book many years ago. Since then, it has been shared many times and it’s always an absolute hit – these brownies disappear from the plate in an instance. The one beauty of this recipe is that the whole batter is prepared in a saucepan, so less dishes and hassle. Just follow the steps carefully for the best results. Enjoy it as a dessert with coffee or ice cream, or serve as a special treat on a tea table.
Ingredients
200 g (200 ml) butter
300 g (375 ml) sugar
100 g (180 ml) cake flour
75 ml (5 tbsp) cocoa powder
20 ml (4 tsp) vanilla essence
3 extra large eggs, lightly beaten
80-100 g good-quality dark chocolate, roughly chopped
50-75 g nuts of your choice like almonds, macadamias or hazelnuts, chopped (optional)
Method
- Preheat oven to 180 °C. Lightly grease a baking tin or ovenproof dish (about 16 x 25 x 3 cm in size) with a little bit of extra butter. (See tip.)
- In a saucepan, over a low to medium temperature, melt the butter and sugar together while stirring continuously, until the sugar is almost dissolved.
- Remove from the heat and allow to cool slightly. Meanwhile, sift the dry ingredients together. Add with the vanilla essence to the butter mixture in the saucepan. Mix well with a silicon spatula or whisk until well combined – don’t be alarmed if the mixture seems thick and almost dry.
- Add a small amount of the beaten eggs at a time and mix well after each addition. Take care as the eggs could curdle if the mixture is too hot, so don’t add the egg mixture all at once.
- Stir in the chocolate and nuts, if using, and pour the batter into the prepared baking tin or oven dish.
- Bake for 25-30 minutes or until a toothpick or cake tester comes out clean. Test in more than one place, as the melted chocolate could make you think the brownies are not baked. Gently press on the middle, thicker part to test if it’s ready – it should just be set. The brownies will continue to set as they cool. Bake for another 5 minutes if necessary, but don’t overbake them as they can become dry and hard.
- Allow to cool a bit in the tin or dish and serve warm with scoops of vanilla ice cream. Or allow to cool completely and cut into squares or triangles.
Tips
- The size of the dish is important for the correct baking time and the best end-result. The smaller the dish, the thicker the layer of batter and the longer the baking time, but you don’t want to bake the brownies for too long.
- Garnish brownies with fresh berries, edible flowers, like rose petals, gold dust or create a stensil to dust each block with icing sugar or cocoa powder.
Daar is nie n lekkerde brownie resep as die een nie. Dit is verslawend.
Wow, wat ‘n lekker boodskap om te kry. Dankie!
En ek moet erken, ek stem 100% saam met jou – dit is ‘n baie lekker resep.
Lekker bak ‘n volgende keer.
Ek is sommer lus en maak dit nou … mmmm.