Jamie Olivers Chocolate Brownies Food

CHOCOLATE BROWNIE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
• Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
• Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
• Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
• Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
• Leave to cool in the tin for 15 minutes before slicing and serving warm - delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

JAMIE OLIVER'S CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 190°C/375°F.
• Grease a 20x20 baking tin fit butter and cut a piece of baking parchment to fit the bottom.
• Melt chocolate and butter in a double boiler or bowl over a pan.
• While melting mix eggs, sugar, flour and salt in a bowl. Add the butter/chocolate mix and the walnuts.
• Fold together, be careful not to overmix.
• Pour into the cake tin and cook for 15 - 18 minutes They should have a crust on but still be a bit wobbly.
• Cool and cut into squares, dust with some icing sugar.

CHOCOLATE ORANGE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

JAMIE OLIVER'S BLOOMIN BRILLIANT BROWNIES

Steps:

• Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.