We're gonna make the most incredible chocolate brownie. Yes!
Who doesn't love a beautiful, delicious chocolate brownie. I wanna show you a
perfect one. No flavouring, no nuts, no fruit just chocolate, chocolate, chocolate.
It's gonna be crisp and it's gonna puff up and then it's gonna crack. It's gonna be
gooey in the middle, it's gonna blow your mind.
First up chocolate. Come have a little look at this. This is beautiful 70 percent
cocoa solid chocolate. 70 percent means the amount of cocoa solids in the chocolate.
It will taste a little bit bitter when you eat it like this right
but when you mix it with butter and sugar and all the other ingredients it's
gonna be amazing. So 250 grams of chocolate goes in a bowl.
I've got a pan simmering very gently. Put that over the top. Then I've got 250 grams
of butter. Try and get the best one you can because the best butter, the best
chocolate, makes the best brownie. So if you're gonna make brownie it's a
wonderful treat, but if you're gonna do it do it properly. Do it really, really well.
Dice up the butter and get it into the bowl and just very gently we wanna
melt that down gently, gently. Next up the sugar and the eggs. Four eggs into a bowl.
Lovely free-range, organic eggs is gonna give you a better product. 250 grams of
golden caster sugar and whisk up the eggs and the sugar until the sugar's
fully dissolved. As you beat it, it goes pale, fluffy and light and that will be
your texture and it will also give you the crispiest little topping for your brownie.
And if you want the recipe for this just click the link go over to
jamieoliver.com I've got this recipe and thousands of others. Go and fill your boots!
Then it comes to the flour part. Two heaped tablespoons of self-raising
flour by using the little sieve you're allowing the flour to be as light and as
delicate as it can be. Two heaped tablespoons of quality cocoa powder. Use the whisk now
fold it don't beat it. If I just sit there and beat it then we lose all the
air that we put in to the eggs. The chocolate is almost done and a lovely
little tip right just get a pinch of salt and season your chocolate. It sounds
weird but it makes all the difference. It opens up your
taste buds, it allows you to taste the full flavour of the chocolate and it
genuinely really does make a difference. I got given that tip like 25 years ago
from this incredible French chocolatier and I've always done it since and it works.
And then we're gonna go in with every last bit of it. Look at that, look
at the colour, look at the shine. Back to the folding. Have a look at that,
we've still got air in there and of course at this point you can lick the
whisk, it's filthy but who wouldn't! I've got myself a lovely cake mould and then
we're gonna go in with that amazing brownie every last bit of it. Move it
around get it into the corners look at that. Chocolate heaven. And I've put it
into one of my tins here. If you wanna check out my lovely range of bakeware
check it out there's a whole bunch of different shapes and sizes, beautiful colour.
Now I'm gonna put this in an oven on fan at 180 degrees Celsius which is 350
Fahrenheit and close the door gently and that's gonna be amazing. It will take
about half an hour to cook but I will show you exactly what I'm looking for
for the perfect brownie because it looks like you've got to slightly under cook
it but you've gotta have the faith. Trust me.
Look at that! That's just under 30 minutes and you can see it's poofed up right it's gone really crisp on the
outside and if you just shake it, can you see that wobble? Right so I do want it
cooked on the outside but it's slightly under in the middle and I just wanna
let that cool down for about 15 minutes before you even think about eating it.
Hold yourself back! Don't go in! Let it cool down and then you're gonna get more
flavour and you're gonna get more texture. It's gonna be amazing.
Let's get into there, let's have a look at the texture. I love the way that when you cut through
it, look that's what you want. Oozieness. You can see that the top is
almost sharding it's cracking. Guys, guys, guys. Come and see that. Yes! So this is
what I want for you. Right, it's really crisp and delicate and thin on the top.
It's kind of spongy around the outside here and then in the middle it's oozie
and gorgeous and unctious and chocolatey and the chocolate will taste different
because of that cooking, right? So that is good. We like that. A nice little scoop of
vanilla ice cream. Some hazelnuts, chocolate, hazelnut, vanilla ice cream.
Come on you know it makes sense! And then what we love to do in the restaurants is popcorn.
Of course that little bit of heat from the brownie, it's gonna start to melt the
ice cream really, really nice. Right, enough talking let's get a nice small
spoon and let's have a little try up.
Mmm! That is a very agreeable brownie it's
really good. Guys go on, that's what you gotta do this weekend or today and enjoy.
Take care.