These brownies sort of just happened. I wanted to bake and I was out of baking soda that’s when I started searching for recipes which were heavy on chocolate and light on baking soda. As always Jamie Oliver had the answer to this conundrum.(Side note:I love him!I love him! I love him!..He is so inspiring!!! I hope to meet him one day!).Jamie Oliver calls them Bloomin Brilliant Brownies. For this recipe I suggest you use good quality chocolate and not the compound chocolate(usually used for baking) cause the taste difference is phenomenal!I swear by Amul’s Dark Chocolate line.I have made these brownies using the 70 percent Bitter Chocolate bar and the Mystic Mocha before and they were amazing.Although, if you are not a fan of dark chocolate feel free to use the milk chocolate or the 50 % dark chocolate. Dark Chocolate Brownie
A few tip to make the best Dark Chocolate Brownies
-Always sift caster sugar.I learnt that the hard way.There are always lumps in it.
-Better the quality of your chocolate the better the taste.
-Use a parchment paper for this recipe while baking.The brownies will not come out of the pan otherwise.Again learnt that the hard way! -You will also see a difference in the quality when you use better cocoa powder.I have been using Cadbury’s but am shifting to Hershey’s now. -You can give your own personalization to these by adding chocolate chips,walnuts,hazelnuts,peanut butter swirls or cherries to it. SaveSave
