we’re gonna make the most incredible
chocolate brownie yes
who doesn’t love a beautiful delicious
chocolate brownie I want to show you a
perfect one no flavor and no nuts no
fruit just chocolate chocolate chocolate
it’s gonna be crisp and it’s gonna puff
up and 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 is
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 want to
melt that down gently gently next up for
sugar and the eggs for 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 and to the sugars
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 crispy 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 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
all the difference it opens up your
taste buds it allows you to taste the
full flavor 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 color 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
browning 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 want to
check out my lovely range of bakeware
check it out there’s a whole bunch of
different shapes and sizes beautiful
color now I’m gonna put this in an oven
on fan 180 degrees Celsius which is 350
Fahrenheit and close the door gently and
that’s going to 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 got a half of faith trust
me look at that that’s just under 30
minutes and you can see it’s pushed 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 it’s slightly
under in the middle and I just want to
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
flavor 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
usiness 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 Susie
and gorgeous and anxious and chopped
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 course a 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
got to do this weekend or today and enjoy take care
chocolate brownie yes
who doesn’t love a beautiful delicious
chocolate brownie I want to show you a
perfect one no flavor and no nuts no
fruit just chocolate chocolate chocolate
it’s gonna be crisp and it’s gonna puff
up and 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 is
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 want to
melt that down gently gently next up for
sugar and the eggs for 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 and to the sugars
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 crispy 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 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
all the difference it opens up your
taste buds it allows you to taste the
full flavor 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 color 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
browning 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 want to
check out my lovely range of bakeware
check it out there’s a whole bunch of
different shapes and sizes beautiful
color now I’m gonna put this in an oven
on fan 180 degrees Celsius which is 350
Fahrenheit and close the door gently and
that’s going to 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 got a half of faith trust
me look at that that’s just under 30
minutes and you can see it’s pushed 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 it’s slightly
under in the middle and I just want to
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
flavor 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
usiness 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 Susie
and gorgeous and anxious and chopped
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 course a 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
got to do this weekend or today and enjoy take care
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