Jamie Oliver was right to name his chocolate brownies ‘Bloomin’ Brilliant’. It’s darn good, and seriously fool proof. Made with sumptuous dark chocolate, nuts and sour cherries. The real trick with these chocolate brownies is to make sure you don’t overcook them as you want them to be all soft and gloriously gooey inside.
Jamie Oliver is regarded as one of the leading chefs in the culinary world. Through his knowledge and experience, his aim is to change people’s perception of food and encourage them to cook more at home.
And what could be more exciting and delicious than baking some of Jamie Oliver’s ‘Bloomin Brilliant’, allegedly foolproof, chocolate brownies recipe in the comfort of your own home.
There are several tips and tricks to keep in mind when it comes to baking brownies. Firstly, these morsels are supposed to be slightly gooey inside, so try not to overcook them. Remember, they continue to cook in the pan once out of the oven, so make sure you extract them just before you think they’re ready.
Secondly, good quality, couverture chocolate is readily available in all leading supermarkets. Yes, it might be a bit more expensive, but the rich and smooth flavours really add to the final product.
- 250g unsalted butter
- 200g dark Fairtrade chocolate (70% cocoa solids), broken up
- optional: 75g dried sour cherries
- optional: 50g chopped nuts
- 80g cocoa powder, sifted
- 65g plain flour, sifted
- 1 teaspoon baking powder
- 360g caster sugar
- 4 large free-range or organic eggs
- optional: zest of 1 orange
- optional: 250ml crème fraîche
- 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.
Source: Bloomin’ brilliant brownies