A proper winter has finally descended on the mountains of the Lower Mainland in British Columbia. If you ask any winter outdoor enthusiast, it has been a long time coming. There is nothing worst than long days without the prospect of snow in the mountains. Well, all that changed this week, with 1.4m of snow falling in about 7 days. Egg-cellent. Before heading up to the mountains with friends, I thought I should prepare weapons-grade chocolate brownies to give us that little mental (and sugar) bump we’ll need in the early afternoon. After much research, I’ve cobbled together some good ideas from a number of recipes, and added my own decadent twist to the noble brownie.
- 185g dark chocolate
- 185g unsalted butter
- 90g of all-purpose flour
- 45g of cocoa powder
- 1 cup of milk chocolate chips
- 3/4 cup of Skor toffee bits (though you can substitute any other decadent bits to spike your brownies)
- 3 large eggs
- 200g of sugar
- 1 tablespoon of vanilla extract
1. Start by setting your oven to 360F and letting it warm as you prepare the ingredients. Butter the base and sides of a 20cm x 20cm brownie pan.
2. Set up a bain marie, and as it warms up cut your chocolate and butter into pea-sized bits of awesome. Stir the combination together in the bain marie as they melt together, until the mixture is uniform. Remove from heat and let cool.
3. While the chocolate-butter mixture is cooling, combine the flour and cocoa powder together in a bowl (I recommend using a sifter or a fine sieve to get rid of any clumps).
4. Next, get out your electric whisk out, and combine your eggs and sugar together until you get a thick, aerated batter (about 4-7 minutes). This is a critical step. You want to try to incorporate as much air as possible into the mixture. You’ll notice the mixture’s colour lightening up as more air is incorporated.
5. When your mix is complete, gently incorporate your melted chocolate mixture into the batter. Once you have a uniform mix, add the vanilla extract and work in the flour-cocoa mixture until you get a creamy, consistent brownie mix. Resist the temptation to simply pour the mixture directly into your mouth.
6. What you now have is a typical brownie base. Though I suggest a chocolate-Skor combination, feel free to switch things up (e.g., dark and white chocolate bits, chocolate and peanut butter bits, walnuts and chocolate…etc) because the batter will be able to handle it. It’s like a delicious chocolate canvass. For the purposes of this recipe, add the chocolate chips and Skor toffee bits into the brownies and gently mix until evenly dispersed into the mix.
7. Bake your brownies for 25-35 minutes (depending on your oven). You know they’re done if, after removing the brownies from the oven and giving them a giggle, the centre of the brownies do not wobble and you get a shiny layer on top of the brownies. Let the brownies cool outside of the oven. Then…get in there and if your feeling naughty add some vanilla ice cream.