This recipe, I have had for many many years! Is a recipe that ALWAYS works if you follow the right steps. I came across the recipe on BBC Food and after many tries and twists I have adapted it a bit to how I like brownies to be. Brownies, are a very easy dessert to make and everyone, absolutely everyone loves it! Serve with a nice hot coffee or with some vanilla or salted caramel ice cream and you are the Queen or King of the castle! Just try it and you will see what I mean! Oh make sure to read my tips for success.
Right, let’s get baking my darlings!
You will need:
185 gr salted butter
185 gr dark chocolate 70%
85 plain flour
40 g cocoa powder
3 large eggs
275 gr sugar
vanilla
100 gr milk chocolate
Firstly, melt the chocolate and the butter in a bain marie (hot water bath). Let them cool for about 15 minutes.
Meanwhile, add the sugar eggs and vanilla in a mixer bowl and whisk them for about 10 minutes. Since there is no rising agent in this recipe, you need to let the eggs and sugar whisk well and triple in volume. You are looking for a thick and creamy consistency.
Measure the flour and cocoa powder and sieve both together. Leave them to the side.
Pour the cooled chocolate mixture in the egg mixture and gently fold. Try not to deflate the mixture.
Slowly add half the flour and cocoa in the egg and chocolate mixture. Fold gently again and add the rest of the flour and cocoa. Be very careful not to overdo the mixture.
Line a 20 cm square baking tin with parchment paper and pour the brownie mixture inside.
Bake for about 20-25 minutes at 180°C. The brownie is ready when it’s not really wobbly in the middle and a crust is created on the top.
Ingredients
- 185 gr salted butter
- 185 gr dark chocolate 70%
- 85 plain flour
- 40 g cocoa powder
- 3 large eggs
- 275 gr sugar
- vanilla
- 100 gr milk chocolate
Instructions
Step 1
Line a 20 cm square baking tin with parchment
Step 2
Melt the chocolate and the butter in a bain marie (hot water bath). Let them cool for about 15 minutes.
Step 3
Add the sugar eggs and vanilla in a mixer bowl and whisk them for about 10 minutes. Since there is no rising agent in this recipe, you need to let the eggs and sugar whisk well and triple in volume. You are looking for a thick and creamy consistency.
Step 4
Measure the flour and cocoa powder and sieve both together. Leave them to the side.
Step 5
Pour the cooled chocolate mixture in the egg mixture and gently fold. Try not to deflate the mixture.
Step 6
Pre heat the oven at 180°C
Step 7
Slowly add half the flour and cocoa in the egg and chocolate mixture. Fold gently again and add the rest of the flour and cocoa. Be very careful not to overdo the mixture.
Step 8
Bake for about 20-25 minutes at 180°C. The brownie is ready when it's not really wobbly in the middle and a crust is created on the top.
Notes
You can add anything you like in the brownie instead/and milk chocolate. You can add white chocolate or walnuts or even if you want to be creative a few dried cranberries. When baking the brownie, make sure not to overcook it as it won't be fudgy and moist in the middle. 20 to 25 minutes should be enough
