These are not the easiest thing to make, but great if you fancy a challenge. If you over bake them, it doesn’t really matter. They are so packed with chocolate that they will still be delicious.
I have tried many recipes over the years, with various degrees of success. These are the best ones I have done.
Ingredients:
150g melted butter
4 eggs
125g white sugar
125g brown sugar
2 tablespoons cocoa powder
87g plain flour (You can use gluten free)
Pinch of salt
200g dark chocolate
Melt the chocolate and butter together in a large bowl over a pan of simmering water. Take the bowl off the heat just before the chocolate has fully melted, to avoid it burning. It will continue to melt, as you stir it.
Whisk the sugar and the eggs together for a couple of minutes in a large mixing bowl until the mixture is light and fluffy. This stage is worth doing well, so that your brownies are not too dense. You are not making a cake, so they won’t be as light as a Victoria Sponge, but then again, you don’t want something that sticks to the roof of your mouth either.
Pour the dry ingredients into the sugar and eggs, followed by the melted chocolate and butter.
Mix together really well, while at the same time, try not to knock too much air out. If the flour isn’t mixed properly, the brownies will be dry. Pour the mixture into a square baking tray, 20cm x 20cm, which has been lined with baking paper and bake at 180 degrees for 20 – 23 minutes. Baking is the tricky part, because usually you would bake a cake until the middle was firm, but with brownies, the middle should still be wobbly. Your instinct will tell you that they are not ready, but take them out! As they cool down, the middle will firm up as the chocolate sets again.
You should leave them for a few hours before you get them out of the tin. I usually leave mine overnight, as they can crumble if they haven’t set properly.
You might ask why both white and brown sugar is used and what if you only have one type of sugar? Brownies made with white sugar will have that crunchy crust on top that you may have seen. Brown sugar is too moist to make that crust, but brown sugar tastes so much better and gives the brownies a delicious squidgyness (is that even a word?). So a mixture of the two sugars is the best of both worlds.
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