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BF Birthday Brownies

by on April 25, 2010

Taken from Lisa Slater’s Brownie Points (a cherished gift from my friend Lani)


– 225 g (1 cup) butter/boter

– 220 g (1 cup) brown sugar/bruine basterdsuiker

– 280 g (1 1/2 cups) granulated sugar/kristalsuiker

– 390 g (14 oz) dark chocolate (I used a mix of leftover bars: some Tony’s Chocolonely, some “extra bitter” Delicate, and some pure chocolate, also from Delicata)

– 6 eggs/eieren

– 1 Tbsp vanilla extract/vanilla extract

– 1 tsp salt/zout

– 1 Tbsp instant espresso powder/instant koffiepoeder (liefst voor espresso)

– 130 g (1 cup) all-purpose fl0ur/bloem

for the ganache:

– about 200g chocolate (I used chocolate chips M brought from Belgium, in a 2.5 kg bag)

– about 100 ml heavy cream/slagroom

(no, I’m not a paedophile, just someone with too few candles. BF turned 5^2, not 7)


Pre-heat the oven to 150° C (300 F). Line a big pan with parchment paper (or use a silicon baking mat – I’m seriously in love with mine). Melt the butter with the sugars in a pan, stirring until it’s a grainy but homogeneous mixture. Take off the heat, and add the chocolate – the recipe says to wait ten minutes, but I prefer not to: if you let it cool too much, the chocolate won’t melt and then it’s tricky to get back on track. Whisk until the chocolate had melted, then wait a little for the mixture too cool. Add the eggs one by one, whisking until the mixture becomes heavy and smooth. Add the salt, vanilla extract and coffee, and finally the flour. Stop mixing as soon as you cannot see the flour any more. Bake for 30-35 minutes – not longer! It’ll look too liquid beneath the surface, but if all goes well it’ll firm up (see warning).  Refrigerate at least one night.

For ganache: scald cream, then pour it over chocolate chips (or chopped up chocolate) and stir softly until it becomes a sauce. Turn out the brownies onto a board/big plate, and pour the ganache out over it, spreading it out with the back of a spoon. Refrigerate again, for at least a few hours – and try to resist digging in before the guests arive.

Warning: for me, this has been a fickle recipe. The first time I made these brownies they were fairly good, though there was something a bit off about them, maybe because I served them straight out of the oven. The second (and last) time I made them they turned out way too gooey, as in can-only-be-eaten-with-a-spoon soft, and aside from BF and his sister, it wasn’t a big success. I didn’t dare make them for over a year… and then this time they turned out beautifully, maybe the best brownies I’ve ever made. Was it the bigger oven, that I now have more baking experience, the weather, the chocolate? Who knows. In any case, if you’re a bit intimidated and  looking for a delicious and fool-proof brownie recipe, the “first and foremost brownies” from this same cookbook has yet to fail me.

  1. nktrygg permalink

    ooey gooey goodness!

    I prefer brownies to be fudgier than cakey


  2. Hedwig permalink

    Well, then these are for you: they’re incredible fudgy, which is why they’re tricky to get right. When they do come out right, though… yum!

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