Liams Luxury Chocolate Brownie Recipes

LIAM CHARLES'S MEGA-CHOCCY STACK

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the chocolate brownie. In a bowl, mix the olive oil, vanilla, caster sugar and brown together. Add the eggs, followed by the cocoa powder, instant coffee and flour. Mix until combined.
• Pour the brownie mixture into the lined Swiss roll tin and bake for 12-14 minutes, or until the top is firm to the touch and a skewer inserted into the centre comes out clean.
• Meanwhile, make the chocolate pudding. Put the sugar, cocoa, cornflour and salt into a pan. Add one quarter of the milk and mix to a paste. Gradually add the remaining milk, whisking until there are no lumps. Bring to the boil, whisking continuously, until thickened, then reduce the heat and simmer for 2 minutes to cook out the flour. Remove from the heat and stir in the butter and vanilla. Pour the pudding in to the lined 15cm-square tin and smooth to an even layer. Refrigerate to set.
• Carefully turn out the brownie onto a wire rack. Leave the baking paper on the brownie and put in the fridge on the rack to cool completely.
• Once the brownie has cooled, remove the baking paper and use the ruler to cut it into two 14.5cm-square pieces (eat the trimmings - cook's perks!).
• Remove the pudding from the fridge and place one piece of brownie on top of the custard inside the tin and put in the freezer to set for around 5 minutes.
• Turn out the pudding and brownie onto a chopping board so the pudding is facing upwards. Use a palette knife to remove the baking paper. Place the second square of brownie on top. Carefully cut the stack into four portions.
• Make the sweet cream. Put the double cream, icing sugar and vanilla in a large bowl. Whisk to very soft peaks, then spoon into the piping bag fitted with the large closed star nozzle. Set aside until ready to use.
• Pipe kisses of cream on top of each brownie stack portion, then sprinkle with the grated chocolate to finish.

LUXURY BROWNIES

Steps:

• Note: If you can't find almond butter, or prefer not to use it, just up the butter amount to 200 grams (1 cup minus 2 tablespoons) total.
• Yields 20 to 24 servings.
• Preheat the oven to 180° C (360° F) and line a square 20x20cm (8-by-8-inch) baking pan with parchment paper.
• Melt the butter and chocolate together in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.
• In the meantime, sift together the flour, cocoa powder, and salt.
• Whisk the almond butter and sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until no trace of flour remains; do not overwork the dough. Save a handful of nuts for decoration, and fold the rest (7 ounces or 1 1/2 cups) into the batter.
• Pour into the prepared pan, level the surface, and sprinkle with the nuts you've set aside.
• Bake for 25 to 30 minutes, until the sides and top are dry to the touch and cracked in places. Let cool completely before cutting, and ideally, leave to rest at room temp, covered with foil, for a few hours or overnight before serving.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.