Sunday, October 17, 2010

Jamie Oliver's Chocolate Brownies

Okay, i have to admit it. I was a Jamie-hater. The over exploitation of his name on television, along with the sudden reference of a Thai mortar and pestle as a 'Jamie Oliver' pestle left a sour pit in my stomach that was not easily movable. However, recently i went back to his original TV series The Naked Chef, back to the roots of his cooking in it's philosophy of good food, simply and quickly prepared. And i can see, the man has talent.

This talent is more than demonstrated in his recipe for Chocolate Brownies. These deliciously decadent rich morsels have the perfect cominbation of disgustingly opulent richness (enhanced by the use of Lindt Chocolate), sticky chewiness and butteriness.

Ingredients (Makes about 40 brownies)

  • 400gm dark chocolate, chopped
  • 8 free range eggs
  • 100gm chopped pecans
  • 500gm butter
  • 160gm sifted cocoa
  • 130gm sifted plain flour
  • 2 tsp baking powder
  • 720gm caster sugar


 Preheat oven to 180 degrees
Grease and line 2 25cm square cake tins
Place a large bowl over a saucepan of lightly simmering water
Add the chocolate and butter and stir until melted

Stir through the pecans

In a separate bowl, combine the flour, cocoa, sugar and baking powder

Fold the dry ingredients into the melted chocolate mixture

Lightly beat the eggs

Mix the eggs into the batter until silky

Pour the mixture in equal quantities into the 2 tins and spread out with a spatula
Transfer to oven for about 25 minutes
Remove when the edges are springy but the centre is still a little bit gooey
Leave to cool completely in the tins
turn onto a chopping board and cut into pieces (this may be easier if you refrigerate the brownie for a little while)

Enjoy at room temperature

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