It’s true. They’re irresistible, homemade and perfectly chocolatey, just as promised. This is a recipe to take your brownies to the next level.
Why?
After scouring countless recipes that all claim to be the best, I’ve hit on a formula that combines what works for me and yes, have created a version with a soft centre and perfect crust on top. I love them.
These rich, delectable treats are gorgeous served as a dessert, cooled just enough with a dollop of heavy cream or ice cream. Or take to them to work to share and you’ll be everyone’s new best friend.
Scroll below to read more about chocolate brownies, but for now, let’s not waste any more time. Here’s the recipe.
Irresistible Chocolate Brownies: rich and gooey
Course: Recipe, BrowniesCuisine: AmericanDifficulty: Fairly easy21
servings20
minutes40
minutesRich, chocolatey and fudgy – the best sort of brownie you can make. The small amount of flour creates a gooey centre and flakey top.
You will need
200g quality 70% dark chocolate
250g unsalted butter
100g plain (all purpose) flour
10g baking powder
pinch sea salt flakes, crumbled in your fingers
4 large free range eggs
100 grams quality 45% chocolate, chopped
1 tsp vanilla bean extract
25ml freshly brewed espresso coffee (optional)
Here’s what to do
- Preheat the oven to 150oC / 300oF. Lightly grease a 20x30cm slice tin and line with baking paper.
- Break the chocolate into a heatproof dish and add chopped butter. Place over a pan of hot water and gently melt. Stir to mix together until glossy, then allow to cool to around 37oC / 100oF.
- Break the eggs into a mixing bowl and add the sugar and vanilla, then whisk well until light and fluffy.
- Stir the sifted flour and baking powder through the whisked eggs/sugar and stir with a balloon whisk.
- Pour the cooled chocolate / butter mixture into the flour/egg and mix gently through with the balloon whisk
- Stir the chopped milk chocolate through and pour into your prepared pan.
- Place into the preheated oven and bake 35 minutes, until a skewer comes away with crumbs attached, but not liquid.
- Leave to cool completely in the tin, then place into the fridge for one hour before cutting into irresistible pieces.
Tips and tricks
What makes these so irresistible?
Before making these brownies, I scoured cookbooks and the internet to find more information about these delicious treats.
Apparently, brownies first appeared in an American cookbook titled the 1896 Boston Cooking-School Cookbook by Fannie Merritt Farmer. Cited on Amazon as:
… a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions.
Amazon
In today’s baking world there are different versions of Brownies that are loosely categorised as cakey or fudgy. This recipe is of the fudgy variety, containing LOADS of chocolate and butter and very little flour. My addition of fresh coffee just adds another subtle layer of richness too. Honestly, these are sensational!
There are so many options you can choose to make these your own. Try adding toasted hazelnuts or pecans. Or swap out the milk chocolate chunks for white chocolate. Just make sure you use good quality chocolate, because the better the chocolate, the better the flavour and decadence value.
There’s another brownie recipe on my site that’s more cakey. Containing coconut too, my coconut chocolate brownies contain more flour and less fat. They’re still very tasty and definitely a brownie, but more a brownie slice than decadent treat.
Do yourself a favour and bake these Best of the Best Chocolate Brownies
Leave a comment, tag me on Instagram and please leave feedback
I’d love to know what you think
