August 28, 2014 by dgarnett2013
Boston Brownies: Konditor & Cook by Gerhard Jenne
- 3 medium eggs
- 275g caster sugar
- 175g salted butter
- 200g dark chocolate (54 – 60% cocoa solids), chopped into small pieces
- 175g plain flour
- 1 tab cocoa powder
- 175g fresh cranberries
- 15g icing sugar – optional.
Heat the oven to 180℃. Line a 20cm x 34cm baking tray with baking parchment.
Break the eggs into a mixing bowl, add the sugar and give a few whisks, then set aside. This helps the sugar start to dissolve.
Put the butter in a pan and leave over a medium heat until it has completely melted and small bubbles are just beginning to rise to the surface; be careful not to let it boil. Turn off the heat, then add the chocolate and stir until melted.
Whisk the eggs and sugar until they area little paler, then add the chocolate mixture and mix to a smooth paste. Sift in the flour and cocoa powder and stir gently with a spatula until completely combined. finally stir the cranberries briefly into the mix.
Pour the mixture into the lined try and level the top with a spatula or palette knife. Bake for about 30 mins, then remove from the oven and leave to cool in the tray. The brownies should have a soft centre and fudgy appearance when cooled.
Cut into large square or fingers. Dust lightly with the icing sugar before serving, if liked.
Made to take to Camber Sands, where we went with Rory, Pog, Riley and Hope.