The Best Chocolate Brownie Recipe in the World
Although the title of this recipe sounds incredibly arrogant and presumptuous, I truly believe this is quite possibly the best chocolate brownie recipe you’ll ever try. As a professional chef I have produced these brownies consistently over the years probably at least 40 times and the typical reaction from most people is that they are best brownies they have ever tasted. I think they are so good because the recipe is really quite simple without the need for lots of additional flavorings, chocolate chips or nuts (of course you can add those if you like). The brownies simply let the flavor of the chocolate shine and are moist and tender, almost like a cross between fudge and cake, they have a wonderful buttery flavor and sticky, chewiness – they are an all-round winner! I highly recommend you give this recipe a go and just try keeping them in the house for more than one day without them disappearing!
Yield (makes): 9 - 16
Prep time: 20 minutes
Cooking time: 35 minutes
1 ¾ sticks (185 g) unsalted butter, cubed
10 ½ ounces (300 g) high quality dark chocolate, roughly chopped
1 ½ cups (275 g) golden caster sugar (evaporated cane sugar) white sugar can also be substituted
¾ cup (85g) plain flour
1/3 cup (40 g) good quality cocoa powder
3 large free range eggs
1teaspoon natural vanilla extract
¼ teaspoon salt
1. preheat the oven to 160°c/320F
2. Sift the flour, cocoa powder and salt into a bowl, set aside
3. Melt the butter and chocolate together in a large mixing bowl set over a pan of lightly simmering water, once melted leave to one side to cool slightly
4. Using an electric whisk, beat the eggs, vanilla and sugar together for 3 to 5 minutes until very light and fluffy, the mixture should almost look white in colour
5. Line a deep sided 9inch square baking tray with baking parchment and butter.
6. Carefully fold the chocolate mixture into the egg mixture using a spatula, try to be careful not to beat the mixture too much as you want to retain as many of the small bubbles you just created by beating the eggs.
7. Once the chocolate mixture is fully folded in, repeat the process with the flour and cocoa mixture, you should be left with a smooth glossy batter.
8. Tip the batter into the baking tray and sprinkle with the chopped walnuts (if using)
9. Place into the oven on a middle shelf and cook for approximately 30 minutes, to check if the brownie is done shake the tin, there should be no wobble in the centre of the tin. If there is wobble then the brownie is not done, continue to cook checking every 5 minutes until ready. The trick with a good brownie is to make sure that it is not overcooked because then it becomes dry.
10. Leave the brownie in the pan and allow to cool for at lease two hours, or preferably a few hours in the fridge (this makes the brownies easier to cut)
11. Loosen the sides of the brownie by placing on a warm stove for a few seconds and transfer to a chopping board. And cut into 9 big squares or 16 smaller squares.
12. If you chilled the brownie before cutting, make sure you bring it up to room temperature before serving for maximum texture and flavor!
Try adding a handful of crushed Ammaretti biscuits (cookies) and a few drops of almond essence to the mixture at stage 4 for Amaretto brownies.
Add 1 teaspoon natural orange extract oil and the zest of one fresh orange for delicious chocolate orange brownies
Add some mixed chocolate chips at stage 4 for even more indulgent brownies
Add ½ cup (100 g) chopped walnuts or pecans if you like an extra crunch
Cant Wait to get your brownies out of the tin?
Use a plastic knife all the way around the edge of the pan and to cut brownies. Then, get a SMALL metal spatula and get one (or more) out. Yes, it sometimes makes a bit of a mess on the first one, but it's worth it!! (Actually, if you want to avoid the bottoms sticking badly to the spatula, you could use the knife or something else to scrape it off the spatula. Of course, it helps for them to cool just for a minute or two so they solidify a bit more.
Tip sent in by Food Bible fan: Melanie Anderson