Chocolate. Chocolate. Chocolate. Is there a sweeter word in the English language? Probably. Maybe. Possibly. But, there are certainly times when only chocolate will do. Whenever I bake with chocolate I always buy better quality chocolate - none of those compound cooking chocolates or “melts” that are only part chocolate and largely made up of other stuff to make them easier to melt and cook with. For this recipe I recommend a 70% cocoa chocolate which means that it is made up of more of the real stuff and less of the filler which ultimately gives you a more luscious texture and a richer flavour when you devour it. If you want to get really high end you can investigate brands like Callebaut which are just yum and used by many pastry chefs and chocolatiers.

A chocolate brownie is one of those things, a bit like a boiled egg, that should be really easy to master. I am here to tell you that it is not necessarily so. I think this is partly due to the fact that the idea of the perfect brownie (or boiled egg) is so open to personal interpretation. Some like them “cake-ier” and some like the “fudge-ier”. Some like them tall and some like them low. Some like the crusty sides and some like the squidgy middle pieces. So, with that said, I won’t guarantee that this recipe will be perfect for you, but, I will guarantee that you can take this little piece of sweet and chocolatey inspiration and apply the cooking concept to your own idea of the perfect brownie recipe and work from there. Tweak, play, experiment and taste until you get it just how you like it. After all, we are not all the same for good reason!

I have also topped this with an optional (but honestly who wouldn’t want more chocolate?) ganache (pronounced ga-nash) which is a fancy word for an “icing” or “spread” made out of chocolate and cream. It’s super rich and lush. It adds a bit more decadence and enables you to proudly serve this as a dessert if you like. I would add some fresh and tangy raspberries alongside for colour and pop, to just break up the richness and maybe a dollop of creme fraiche which is tart and creamy. I think you’ll find it will provide just the right balance.

So here’s my recipe. I love it. But if you think you can do better you have my royal blessing. Food is all about personal creativity and preference. There shouldn’t be rules or restrictions. It’s like art for your tastebuds.

Ingredients:

200g 70% cocoa chocolate (roughly chopped)
100g butter (chopped into 2cm cubes)
3XL eggs (at room temperature)
2 tbs cocoa powder
150g self raising flour
½ tsp baking powder
200g caster sugar
100g soft brown sugar
1 tsp vanilla extract
¼ tsp sea salt flakes
Ganache: 100g 70% cocoa chocolate (finely chopped), 75ml thickened/pure cream

Method:

1. Place the chocolate, butter and vanilla into a mixing bowl (glass or metal work best). Pop the bowl onto a rack in your Combi-Steam. Select Steam. Set the temperature to 50°C/50%.* Allow to melt for 10 minutes.

2. Meanwhile whisk together the cocoa, flour, baking powder, caster sugar, brown sugar and salt to remove any large lumps and combine.

3. Remove the chocolate and gently stir to combine. Add the eggs, one at a time, and mix gently in between each addition to combine.

4. Pour the dry mixture into the chocolate and fold through until just combined. Don’t over mix or over beat it.

5. Grease and line a 16cmx26cm slice pan with baking paper. Pour the batter into the pan.

6. Select Combination Steam (Hot Air+Steaming) on your Combi-Steam. For variable Steam set to 10%.* Set the temperate to 170°C.

7. Once the oven reaches temperature add the pan to the oven on a rack in the middle of the oven space. Bake for 40 minutes. Remove and set aside to cool for at least 30 minutes (challenge!).

8. Remove the brownies from the pan once cooled and set.

9. Slice and enjoy or store in an airtight container at room temperature for up to 1 week.

10. For the ganache - place the cream into a glass jug or bowl. Add to the Combi-Steam. Select Steam. Set the temperature to 100°C/100%. Allow to heat for 8 minutes or until nice and hot. Meanwhile place the chopped chocolate into a mixing bowl. When the cream is hot, remove and pour slowly over the cream while you whisk until thick, shiny and combined.

    Serve the ganache spread on top of the brownies and allow it to “set” or make just before serving as a dessert and drizzle the warm ganache on top of each slice on the plate like a sauce.
    

    Notes:
    *If your Combi-Steam gets “wet” when you use Steam only, I would suggest covering the bowl with some cling film. In my brand of choice (V-ZUG) this isn’t an issue, but all brands are different.

    *In my brand of choice (V-ZUG/Wolf) you can also bake these using their exclusive Hot Air Humid or Convection Humid function which will not add steam but seals the oven to create a lovely moist environment, trapping the moisture from the food itself as it cooks. Try it both ways and see what you prefer.

    *Play with the cooking time as needed, if you like them super squishy you may want to try 35 minutes rather than 40 and then let them sit out to rest and set per the recipe. It’s totally your prerogative.

    *You could also heat the cream on your cooktop if you prefer - just don’t let it boil. If you find your Combi-Steam is wet when you use your steam you may prefer to cover cream with cling film also.

So that’s my chocolate offering. Remember that a gift made from the heart is sometimes the best kind so don’t be shy in sharing the love with these. They’re decadent, rich and a real treat and a little bit of steam just keeps that balance while baking, so it doesn’t get too crusty and crunchy while we bake. The Combi-Steam does it again!

Savour and enjoy and don’t feel guilty for a second. Sometimes pleasure can just be pleasure.Life is short. Have a second piece!

And as an aside, if you need a little extra inspiration for your meals this week check out my latest e-book here.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x