The Ultimate Chocolate Brownie

Originally this recipe was going to be a gluten free version of Taste magazine's Deluxe Brownie Choc Cherry Trifle (photo below) unfortunately it was a little tricky getting the layers right, really hard to serve & it could feed at least 60 people. One thing that stood out in the trifle was the brownie, it was absolutely sensational - the ultimate brownie, a little chewy, richly chocolate & dense but light at the same time. How can I call it the Ultimate Chocolate Brownie when you haven't tasted it? I can only go on the reactions of my family & friends when they tasted them for the first time. There were murmurs of "mmmmmm", "OMG this is good", "now this is a brownie" & "are you going to put the recipe on the website?". So here is the recipe & now it is up to you to find out if these are the brownies you have been searching for. 

Ingredients 

Dry

150 g Bakers' Magic Gluten free flour

50 g Cocoa

380 g Caster sugar

Wet

300 g Good quality dark chocolate

250 g Unsalted butter

3 Eggs

2 Egg yolks

 

Chocolate - The dark chocolate I use contains ~54% cocoa solids. I have made the brownies with other dark chocolate, the flavour varies slightly. 

Vanilla Bean Cream

I whipped together a 50:50 mix of thickened cream & marscapone cream

& added in a little vanilla bean paste & icing sugar to taste

 

The wonderful heart attack trifle pictured below consists of ~1 kg of dark chocolate, over 500 g of butter, ~1.5 kg of assorted cream (thickened & marscapone), a jar of cherry conserve with some sour cherries added & a couple of splashes of frangelico. 

 

Method

Turn oven on to 1400 C.

Grease two 20 cm round cake tins or a 30 cm x 20 cm lamington tin. Line the bottom with baking paper. 

In a bowl mix together the dry ingredients. Thermomix - Put dry ingredients into the TM bowl & mix for 8 secs speed 7. 

Melt the dark chocolate & butter together. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. An alternative is to put the chocolate & butter into a heat proof bowl, rest the bowl on top of a saucepan containing gently simmering water. Thermomix - Put butter & chocolate into the TM bowl & mix at 50o C, speed 2 for 5 mins. If its not completely melted mix for a little longer. 

When the chocolate is melted (and not too hot) whisk in the egg. Thermomix - Put in the whisk attachment & whisk for 10 secs speed 4. 

Add the chocolate mix to the dry ingredients & stir to combine. 

Transfer the mix to the tin(s).

Bake at 1400 C for ~40 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & place on a cooling rack. Let it cool in the tin for ~20 mins then carefully tip it out on to the cooling rack. Allow to cool completely before cutting into it (I can't blame you if you don't wait). 

Simply enjoy!