As many of you will know, I love to make videos on YouTube. One of them was me visiting bakeries to sample cupcakes in LA. I stumbled on the most divine brownies in Sweet E’s Bakery on 3rd Street that were just covered in chocolate chips – they could not look more decadent! This little recipe is therefore inspired by my wonderful find on that day. The added bonus of these brownies is that they are also gluten-free.
Melt the butter in a small pan over a low heat, and then take the pan off the heat and add the dark chocolate. Leave the chocolate to melt.
Put the eggs in a bowl and whisk them up until they become a little frothy with a hand-held electric whisk, then gradually add the sugar as if you were making a meringue. To do this, add a quarter of the sugar and then whisk up the egg mixture until it becomes frothy. Then add another quarter, and repeat, whisking it well between each addition, until you have used up all of the sugar. The mixture should be really light, fluffy and foam-like. You can of course do this in your stand mixer using the whisk attachment if you like.
Gently tip the chocolate and butter mixture into the fluffy eggs and sugar. I like to tip it around the sides of the bowl – if you pour it directly into the centre this can knock out all of the air you have whisked in. Gently fold this together, keeping as much air in it as possible. Sieve together the flour and cocoa powder, then add to the bowl from a low height so that it does not knock the air out. Fold this all together using as few stirs as possible.
Very gently tip the mixture into your lined tin and then pop it into the oven for about 25 minutes. When the brownies are cooked, they should be dry on top, but still slightly gooey and fudgy inside – don’t be tempted to leave the tin in the oven any longer than this or you may end up with a sponge cake!
When the brownies are cooked, remove the tin from the oven and leave to
© Lorraine Pascale, 2017. Images: © Myles New, 2017.