The One Show chocolate brownie winner!
Gerri Kinsella’s Triple Chocolate Peanut Butter and Cream Smothered Brownie
After receiving hundreds of brownie recipes, three viewer’s recipes were carefully selected for the cook-off challenge in Hensol near Cardiff.
It was a hard challenge for food critic Jay Rayner and home economist Angela Gray, who were not only looking for a specular taste, but also presentation and originality.
The competition was proving quite a challenge for both Jay and Angela as each contestant produced outstanding brownie recipes.
However, there can only be one winner and after much deliberation, the 2013 chocolate brownie winner is Gerri Kinsella for her Triple Chocolate Peanut Butter and Cream Smothered Brownie.
Try your hand at Gerri’s recipe
- 180g unsalted butter
- 110g 70% dark chocolate
- 70g milk chocolate
- 1tbs malt extract
- 3 large eggs
- 270g light muscavado sugar
- 2tsp vanilla extract
- 80g plain flour
- 30g cocoa powder
- 30g white chocolate (cubed in to bite size pieces)
- 30g dark chocolate
- 30g milk chocolate
Dark chocolate and peanut butter ganache
- 4tbs double cream
- 150g peanut butter
- 100g dark chocolate
- 3tbs icing sugar
1. First chop into bite size pieces the 3 lots of 30g of dark, milk and white chocolate and put in the freezer to chill.
2. Place the unsalted butter in a heavy based pan on a very low heat and melt gently.
3. When melted add the dark and the milk and chocolate and leave until completely melted. Do not stir at this point.
4. While you are waiting for the chocolate to melt, break the eggs into a bowl, and add sugar and vanilla extract.
5. With an electric hand held mixer (or stand mixer) whip together until the mixture has doubled in size and leaves a thick trail. This can take anything up to about 8 minutes depending on the power of the mixer you are using. This will also give the chocolate mixture a chance to cool down.
6. Add the malt extract to the melted chocolate and stir just a few times to combine together. Then very slowly add this to the whisked egg mixture and combine together; trying not to beat out all of the air you have incorporated into the eggs and sugar mix.
7. Add the sifted flour and cocoa powder and turn the mixture over thoroughly with a metal spoon until the flour has been thoroughly mixed into the eggs and chocolate.
8. Remove the chunks of chocolate from the freezer and gently add these to the mixture then pour into your brownie pan.
Prepare to cook
If you are using a specialised removable bottom brownie pan, there will be no need to line or grease the bottom.
If you are using a baking tin then before you line the base with parchment, place two folded strips of heavy duty aluminium foil in a cross shape on the base of the pan and then place the parchment on top. You will then be able to lift the brownie out of the pan by the foil strips when it is cold.
9. Bake the brownie mix in the centre shelf of your oven on Gas mark 4 (180c) for 23 minutes. Give the tin a slight shake and if the mixture does not wobble then your brownie is done.
10. Remove from the oven and wait until completely cold before icing and cutting.
11. In a metallic bowl place the double cream and the peanut butter and sit over the top of a saucepan of slow simmering water, making sure that no steam comes in contact with the mixture. When the mixture has melted, add in the chocolate and icing sugar and leave in the pan until all the mixture is well melted.
12. Stir gently so that all the ingredients come together and while still warm spread over the cold brownie. With the Tyne's of a fork run over the top to make a ridged design then leave until set before removing from the pan. Cut into triangular portions and top off the brownies with a whole pecan nut.
Enjoy your brownies!