For a while now, I’ve been on the hunt for the perfect brownie recipe. This past Valentines Day, I decided that I was going to try and make brownies again, and hopefully they’d be the best ones I had ever made. I searched the internet high and low, before returning to my go-to recipe website (and the first result in the Google search engine), BBC Good Food. These brownies have a slight crisp on the edges, but when you bite into them, they’re a soft and gooey chocolate heaven, which in my opinion makes the perfect brownie. Whilst I’m not one to count calories, the fact that each square only has 150kcals (which is less than most of the recipes I looked at) definitely placed the recipe on my good side.
I made some tiny adjustments to the recipe, but the original recipe can be found by clicking here. These would make a perfect gift or they would be great even as a self care pick-me-up. Here’s how I made the best chocolate brownies (possibly ever – I had people agree with this!)
What you’ll need:
- A shallow 20cm square tin (or roundabout 20cm)
- Two medium bowls
- One large bowl
- A sieve
- An electric whisk
- A board
- A rubber spatula
- 185g unsalted butter
- 185g dark chocolate (cooking chocolate is great, or a high percentage of cocoa is good too)
- 85g plain flour
- 40g cocoa powder (I used a combination of two as I ran out of one. If you haven’t tried Perugina Cocoa Powder, you have to)
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 250g golden caster sugar
- Chocolate decorative hearts (OPTIONAL – we used a pack from Dr. Oetker)
- Cut the unsalted butter into small chunks and tip into a bowl. Break the dark chocolate into small chunks also and put into the same bowl. One option is to place a plate on top of the bowl and put in the microwave for two minutes on high. The second option, the one that I did (admittedly because I didn’t see the microwave option at first), is to fill a small saucepan with hot water till it is about a quarter of the way full. From there, place the bowl so it is resting on the rim of the saucepan, but make sure the bowl isn’t touching the water. Heat it over a low heat until it’s all melted (make sure to stir every now and again so that it mixes).
- Leave the mixture to cool until it’s at room temperature.
- In the mean time, set a shelf in the middle of your oven and turn the oven on to 160 fan/180C/gas 4.
- Prepare the tin. If you have a loose-bottom tin, just line the tin with non-stick baking paper. If not, you may want to line your tin with a long strip of foil (longer than the tin) and fold the ends so that the tips are pressed against the outer side of the tin. This creates little handles for later so that it’s easy to lift the brownies out after (the BBC Good Food website, link above, demonstrates this well in the video at the bottom of their page – skip to 0.48 seconds). Then, proceed to line the base of the tin with non-stick baking paper.
- Measure out the flour and the cocoa powder, before sieving into a medium bowl, being sure to get rid of any lumps.
- Chop the milk and white chocolate up into small pieces on a board.
- Break the eggs into a large bowl and add the golden caster sugar. Using an electric whisk on high speed, whisk until you get a thick mix (like a ‘milkshake’ consistency). The mixture should become pale and double it’s original thickness. The original recipe recommends testing it’s ready by stopping the whisk and wiggling it from side to side: ‘if the mixture that runs off the beaters leaves a trail on the surface’ of the bowl mixture, it should be ready.
- Pour the cooled chocolate mix over the egg and sugar mix. Gently fold together with a rubber spatula, making sure not to knock the air out (go as slowly and/or gently as you want!)
- Once folded, hold the sieve over the mixture and sift the cocoa and flour mixture in.
- Fold again in the same way until you get a fudgy mixture. Stop when you feel you should, as you don’t want to overwork it.
- Stir in the white and milk chocolate chunks.
- Pour the mixture into the tin, making sure to level everything out with the spatula. If you have the decorative chocolate hearts, add them on top of the mix evenly.
- Place it in the oven for 25 minutes. I took it out after 25 minutes and shook the tin, and the brownie wobbled a bit in the middle so I placed it in for another 5-10 minutes. You should take it out when the top has a shiny crust.
- Leave in the tin until completely cold before lifting out using your loose bottom tin or the foil handles (admittedly, I done this when they were still a tiny bit warm and they tasted DELICIOUS). Cut into triangles or squares and enjoy!
These will keep in an airtight container for up to two weeks (!!!) and in the freezer for up to a month.
And that’s it! This may take a bit longer than some of my other recipes, but these are well worth it. Please let me know how you get on and I’d love to know what you think! Thanks for reading x
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