I used to make brownies commercially, and they were incredibly gourmet, they were all made with 70% Belgian Chocolate and I made liqueur versions and they sold for a pretty penny. And none of them can beat this brownie for sheer awesomeness. It comes from one of my all time favorite cook books and requires a bit of an effort but what you put into making this you receive back ten fold in a taste sensation that is guaranteed to make you fatter.
It is with special thanks to Katrina Meynink and her fantabulous cook book , “Kitchen Coquette: The Go-To Guide for those Random Life Scenarios when Food is the ONLY Answer”. I know – it’s a bit of a mouthful but the stuff inside the book is mind blowing – I wrote about this book before when I cooked her superb WASABI MACARONI AND CHEESE . Funnily enough I actually cooked the Mac and Cheese again for this dinner party where I made the brownies – I turned skinny people into blissfully content people 🙂 .
Anyways Meynink’s book is not about the meat section or the dessert section or the soup section. It is about what is write to cook for certain occasions. As in Movable Feasts, What Should I Cook for the Potential In-Laws, What to Take to a Hen’s Night and so on – it is a genius work of art with recipes that will make you drown in salivated bliss Homer Simpson style.
This brownie comes from the PMS section and she describes it as thus:
“This legendary recipe is the crack cocaine of the PMS world – plenty of sugar, fat and salt for the slight bittersweet tang of hormonal resentment.” GOLD
This recipe makes about 24 small sized brownies or suck it up and be ballsy – 12 decent sized brownies.
I also have to say that her recipe for caramel is absolutely perfect. I was given a “recipe” to make a Cahill’s Caramel Sauce a couple of years ago and I posted it and have been slammed ever since by people telling me it is nothing like it and was not the best recipe for caramel but honestly – I CHALLENGE YOU TO FIND ME A BETTER CARAMEL SAUCE RECIPE THAN MEYNINK’S.
YOU WILL NEED:
for the brownie
175gms dark chocolate (70% cocoa solids) chopped
185gms unsalted butter
440gms caster sugar
3 large eggs
1tsp vanilla extract
150gms of plain flour (sifted)
for the caramel glaze
125ml thickened cream
440gms caster sugar (do NOT add up those sugars :))
60gm unsalted butter, cubed
2tsp sea salt flakes
2tsp powdered gelatine combined with 60ml cold water (sprinkle over the water to make it easier to blend)
Now I made the brownies in advance and left them in the cooking tin. While I then made the caramel sauce between main and dessert I put the brownies on the lowest heat in the oven to warm. I also served the lot with Coles brand Himalayan Vanilla Bean Ice Cream – pure f’n heaven!!!
YOU WILL NEED TO:
for the brownie
1) Preheat the oven to 170degrees C
2) Grease a 22X30cm baking tin and set aside
3) For the brownies, melt the butter and the chocolate in a heatproof bowl over a saucepan of gently simmering water
4) Add the sugar and stir until smooth, remove from the heat
5) In a separate bowl lightly whisk the eggs and vanilla then stir in the chocolate mixture
6) Add the flour and then stir gently until well combined
7) Pour the batter into the prepared tin and bake for about 30mins until slightly crispy on top
8) Allow to cool in the tin
for the caramel glaze
1) Warm the cream in a small saucepan over low heat until hot, NOT boiling
2) In a separate saucepan combine the sugar and the water. Place over medium to high heat and cook, without stirring, until the sugar reaches a dark amber colour
3) Carefully add the cream and butter and stir until smooth
4) Remove from heat and add the gelatine liquid
1) Pour the caramel glaze over the brownies and cool until the caramel just sets.
2) Sprinkle over the sea salt flakes and slice into bars or just dive headfirst into the baking tray
3) Serve in bowls with some vanilla bean ice cream and watch your PMS disappear, or better still, your guests all fall in love with you