Who doesn’t like chocolate? Apart from chocolate cake, one of my favourite chocolate consumption delivery systems is the good old chocolate brownie. And after trying all the ways to make a brownie, looking through so many recipes, I have finally settled on my own. Because I’ve made the brownie this way several times now and it comes out with that thin, shiny, crackly film on top, which I firmly believe is a sign of a good brownie! Of course, other opinions are welcome.
So, if y’all are interested in trying it out, my brownie recipe is written down below.
- 200g dark chocolate (at least 56%), roughly chopped
- 175g unsalted butter
- 3 eggs
- 250g caster sugar
- 150g plain flour
- Preheat the oven to 170°C (350°F). Grease and line a brownie pan with parchment paper and set aside.
- Place the chopped chocolate and butter in a heat-proof dish and place the bowl over boiling water, making sure the boiling water doesn’t touch the bottom of the bowl. Melt the chocolate and butter, stirring occasionally to make sure the butter doesn’t burn. Once butter and chocolate are melted, take off the heat and set aside. Allow to cool to room temperature, making sure you stir occasionally (I usually add the paste made from 1 heaping teaspoon of instant espresso powder dissolved in 2 tablespoons of hot water at this point when I want to add a slightly different flavour to the chocolate).
- In a free-standing mixer with a paddle attachment (you can also do this by hand with a wire whisk, but it’ll take a bit longer), beat the eggs and sugar together until the mixture becomes a very pale yellow mixture (will usually take about 7-10 minutes, depending on the mixer, about 15-20 minutes by hand).
- Add the flour in three additions, making sure that the flour is incorporated each time. Add the melted chocolate mixture to the batter ensuring that you scrape the sides of the bowl to make sure that everything is well-combined.
- Pour the batter into the prepared brownie tin and level with a spatula. TIP: I place a baking tray (or cookie sheet) in the oven whilst it pre-heats and I place the brownie tin on it so that the brownie cooks evenly (raw brownie batter is lovely but bad for the tummy!). Bake for 30-35 minutes. Brownie is baked when a crackly film forms on top and a skewer/toothpick inserted in the middle comes out clean.
- Plain, just sliced into squares (sized definitely according to preference)
- Topped with caramel and salted roasted peanuts
- More melted chocolate
- A sprinkling of icing sugar (if you can handle even more sweetness), add a little coffee or cinnamon to add different dimension to the taste
TIP: Caramel cheat – in a deep saucepan, boil water and add a can of unopened condensed milk (sans paper label), yes the whole can. Boil for 3 hours. When you open the can (after it has cooled enough to touch), the caramel will be ready to spread on anything!