Thursday, 10 July 2014

The only chocolate brownie recipe you will ever need

Now, I really mean it that once you've made these brownies you will throw out any other recipe you're holding onto. I've been making these for years and they are heavily requested by my family and friends. Easy to make, super chocolatey and insanely gooey - what more could you want from a brownie recipe?

As I said above, I've been making this recipe for years and I have no idea where I got it from. It was originally on a print out from the website I found it and tucked inside a big Mary Berry cookbook until I got this recipe folder for my birthday a couple of years ago. I promptly wrote it into the folder and threw away the print out.

I love this folder, I use it all the time and its from Paperchase (my favourite stationary shop)
Because I no longer have any clue where I found it I can't credit this recipe to anyone and I really wish I could for bringing this wonderful creation into the world. Anyway, on with the recipe!

To make 16 squares you will need:

200g dark chocolate
100g unsalted butter at room temperature
250g caster sugar
4 large eggs (beaten)
1 teaspoon of vanilla essence
60g cocoa powder
60g plain flour

1 square brownie tin (a silicon one is best to use so you can avoid the boring job of greasing and lining a metal tin)

First, preheat your oven to 180°c. Start by breaking up your chocolate and placing it in a heatproof bowl over a gently simmering pan of water. When melted, place to one side to cool slightly.

Next, beat together the butter and sugar until pale and fluffy using an electric whisk (or a wooden spoon if you don't mind it taking a long time and being tough work). Make sure the butter is soft and it will make it a lot easier to beat if its cut into cubes.

Slowly add the beaten eggs and beat in until its combined and then mix in the vanilla essence.

Mix in the cooled melted chocolate until its completely combined (and then lick the bowl the chocolate was melted in). Finally, sift in the flour and cocoa powder and carefully fold in until it is combined.

The mixture should be thick and glossy. Pour into your brownie tin and set it on a baking tray to make it easier to get in and out of the oven and bake for about 20 minutes. After 20 minutes poke a skewer or the end of a fork to see if its cooked. If the skewer is completely coated in brownie mixture then stick it back in the oven for a few minutes, but if only a bit of gooey mixture comes up with the skewer then its cooked. The top of the brownies should be firm but still quite fudgy. 

Leave to cool in the tin for about half an hour before turning out onto a wire rack to cool for a further 20 minutes. When cool enough you can cut it up and enjoy when still slightly warm!

If you can see the knife in the picture above and the one at the top you will get some sort of idea as to how gooey these brownies are.

 Incredibly rich and enough to satisfy any chocolate craving. The top of the brownies are a bit crunchy so it provides another texture other than just chocolatey goo and they're firm enough not to fall apart or collapse.

Because of how rich and heavy these brownies are I think they're particularly good served as dessert, warmed up and served with vanilla ice cream.

Then again, they're pretty good on their own!

They can be stored in an airtight container for up to 4 days (if they last that long).

If you're a chocoholic and you refuse to try these then I'm afraid you'll be missing out!

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