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Cook: In a Class of Your Own
by Richard Bertinet
This recipe is from Brett, our trusted baker who runs the night shift for our shop. His brownies are very rich and beautifully gooey inside, like a good brownie should be. The glucose syrup helps keep them moist and you can buy it in any supermarket. Although I suggest using chocolate with 70-85 percent cocoa solids, you can use anything from around 55 percent, if you prefer your chocolate less bitter. You could also use hazelnuts, and add dried fruit or bottled cherries.
INGREDIENTS (Makes 12)
• 4oz good-quality white chocolate
• 1 cup pecan halves (or walnuts)
• 9 oz salted butter
• 1½ tablespoons glucose syrup
• 9 oz good-quality dark chocolate (70-85 percent cocoa solids)
• 6 eggs (preferably free-range)
• 1¼ cups all-purpose flour
• 1¾ cups superfine sugar
• Preheat the oven to 350°F.
• Roughly chop the white chocolate and break the nuts into pieces.
• Line the bottom and sides of a deep oven pan, 12x8 inch, with a large sheet of parchment paper—snip it at the corners so that it fits neatly inside.
• You will need a heat-proof mixing bowl that will fit over a saucepan with the base of the bowl well clear of the bottom of the pan.
1. Bring some water to a simmer in your saucepan—you need enough water to come close to the bottom of your bowl when you sit it on top, but not actually to touch it. Turn the heat down low: you don't want to overheat the chocolate or get any steam into the bowl, since this will cause the chocolate to stiffen up and become dull-looking.
2. Put the butter and syrup into the bowl and place it over the simmering water. Let the butter melt, stirring with a wooden spoon.
3. Break the dark chocolate into chunks and add to the bowl, stirring all the time until it is melted and combined. Remove from the heat and stir in the eggs, followed by the flour and sugar.
4. Pour the mixture into your lined sheet and sprinkle the pecans (or walnuts) and white chocolate chunks over the top. Push them gently into the mix.
5. Bake in the oven for 30-40 minutes. The brownies are ready when, if you press them, the tops crack a bit and they feel as if they are starting to set. The worst that can happen is that they will be a bit over-gooey in the middle, but that is better than being dry.
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