This foolproof recipe is my go-to for brownies. I adapted it from BBC good foods and it is absolutely delicious. I love the chewy moist texture on the inside and the papery crust on the outside. Nom nom!
What makes a good brownie is the quality of chocolate used – don’t skimp on this because there is a big difference in taste when you use lousy chocolate. I usually use Lindt 90% dark chocolate for all my chocolate recipes. It is more expensive but definitely worth it. Another thing to note is that brownies taste better the next day. Hence it is good to make them a day ahead for the taste to settle in.
A tip for making this brownie is to be patient when whisking the eggs together with the sugar. It takes at least 10 minutes to form this thick pale yellow mixture that leaves a trail when lifted off the whisk. So don’t give up so quickly!
My favourite brownie recipe
Preparation time: 30minutes
Baking time: 30 minutes (Once the crust starts cracking, the brownie is ready to be served)
Nutrition per brownie (serves 12)
- 150g of unsalted butter
- 185g of good quality dark chocolate (I usually use Lindt 90% dark)
- 85g of plain flour
- 40g of cocoa powder
- 100g of white and milk chocolate chunks
- 3 eggs
- 260g of golden caster sugar
- Preheat the oven to 160 degrees (convectional oven)
- Grease a 23cm square cake tin
- Place the butter and dark chocolate in the microwave oven in 30sec bursts until it melts
- While you wait for the chocolate mixture to cool, sieve 85g plain flour and 40g cocoa powder to get rid of any lumps.
- Break three eggs into a large bowl and tip in 260g golden caster sugar
- With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy. This can take up to 10 minutes. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Make sure that the mixture runs off the beaters and leaves a trail on the surface of the mixture in the bowl.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula. Plunge the spatula in a figure of eight motion, 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 – you don’t want to undo all the work you did previously.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Do not overdo the mixing
- Finally, stir in the chocolate chunks until they’re dotted throughout
- Pour the mixture into the cake 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. Once done, place it into the oven.
- Bake until the crust becomes shiny and papery with some cracks above or when the skewer comes out clean. Be careful not to over bake the brownie.
- When the brownie is ready, take it out from the oven and leave it to cool for a while before removing it from the cake tin
- After the brownie has cooled down completely, you may dust it off with some cocoa powder and icing sugar for decorations