The Kitchen Diaries: A Year in the Kitchen
Tags: chocolate favourite baked brownie keeper
Recipe Reviews
friederike from Berlin,
Divine! It took an hour to bake instead of the half hour announced, but hey, who cares when it results in such chocolate goodness? A perfect brownie recipe.
Edited 24 September 2011:
I made this today again and didn't bother to check my own review. I baked it only 10 min longer, and it ended up being pretty gooey on the inside (when testing I thought it was just melted chocolate). I prefer a proper brownie texture; next time I'd bake it for an hour again. Served together with the Caramelised Lemon Cake, a perfect combination of sweet and sweet-sour, chocolate and fruit.
Pictured: Last piece of cake, just seconds before final meltdown.
Edited 28 October 2012:
This time, the brownie spent 50 minutes in the oven when I thought I'd have to take it out to prevent it from drying out. I loved it the way it was, DH thought it was a tad too dry. 45 min next time?
We served it as a 'grand dessert' with some raspberry coulis, Lemon Mousse and Lavender Honey Ice Cream. The ice cream and brownie were great in combination, the rest got lost a bit, even the raspberry coulis we had specially made for the brownie.
Edited 24 November 2012:
Don't bake in an convection oven. The brownie was pretty dry along the top and edges.
Edited 15 December 2012:
Whoops. Because we were in a hurry and I took over halfway through, we nearly forgot to add the butter and the sugar. As a result, we managed to beat all the lightness out of the eggs, which resulted in a very thin, crisp chocolate cake and nearly resembled a very crisp cookie more than a cake. Baking time 55 minutes.
Served with Toasted Almond and Candied Cherry Ice Cream for the classic chocolate-cherry-combination.
Edited 24 March 2013:
Served as a spring version this time, making a hedge with half pieces of Merci and adding some paper flowers. Very impressive and a lot less work than the Mondriaan Cake!
(edited 24th March 2013) (0) comment (1) useful
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