Unless you were out of town for the past 2 weeks you would not have missed all the buzz on the opening of Jamie’s Italian restaurant in Singapore’s VivoCity. Reviews and numerous status updates have emerged on my feed tempting a must visit. Unfortunately, the restaurant is fully booked for weeks to come and the only way to step your hungry stomach into its doors is to wait in line – a long long line in their walk-in queue. Not one made for queuing, a 21 Aug reservation has been made, yup .. a long long wait.
Meanwhile, I do have some Jamie Oliver in my home to play with and keep me, at the very least, satiated.
Beautiful moist brownies that are too easy to make! Just blitz .. blitz .. blitz away! Whooweee!!
Here is how.
Chop up the chocolate roughly and cut up the butter into chunks. Put both into the food processor. The new serrated knife blade really does a wonderful job and chops like a ninja. Don’t fret if there a still some chunky chocolate not chopped up, these turn into melty gooey goo and add a beautiful dimension.
Add the caster sugar, cocoa, flour, baking powder. Here, I have a confession to make .. I DIDN’T SEIVE 🙂
With the motor still running, pour in the eggs one at a time through the so convenient funnel. Mix until you have a silky consistency.
It does not REALLY look appetising here but just you wait ….Pour the brownie mixture into a lined and greased baking tray, spread it evenly, give it a few knocks and bake in a preheated 170 degrees oven for approx. 25 – 30 mins.
And here they are .. my dark rich chocolate beauties. They were springy to touch and still gooey on the middle 9i would have liked a little more chocolate goo .. maybe next time). Serve up with a dollop of Crème Fraîche or vanilla ice cream.
Yields 12 – 16 pcs (depending on the size of your squares)
250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
75 g dried sour cherries, optional
50 g chopped nuts, optional
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar (i used only 220g sugar for my brownies feel that 360g is way too sweet)
4 large free-range eggs
zest of optional 1 orange
250 ml crème fraîche, optional
To see how you can use the Philips Jamie Oliver Food Processor to prepare ice cream go here http://munchministry.com/reviews/mango-tango-pronto-with-the-all-new-philips-jamie-oliver-food-processor/
Disclaimer : This is a sponsored post. Product attributes mentioned are provided by Philips. Opinions are 100% my own.