Of all the #delicious foods in this world, its hard to find one that is more appealing to the eye than a crackly-top, chewy, super-chocolatey #brownie. I think most people would say that brownies are one of their favourite desserts, and I can’t blame them. As I’ve probably mentioned many times by now, I am 100% a #pudding person! And in my humble opinion, the more chocolatey, the better! They are a very indulgent and rich sweet treat that is really, very simple to make. I think every baker should have a good brownie recipe in their repertoire. In my many attempts to produce the perfect brownie, I have tried varying everything from the type of sugar used to melting the butter or using it solid and trying cocoa powder versus #chocolate. Here, I am sharing the recipe I think makes the best #brownies. It is a great basic recipe and I have kept the flavourings separate so that you can choose whatever you like to add to your brownies. I found that a mixture of melted chocolate and cocoa powder gives it a rich chocolate flavour with a more dense texture which I think is important in a brownie. If you choose to use only cocoa powder I have found they tend to come out a little more cake-like in texture. I also think it’s important to thoroughly mix the butter sugar and eggs to beat in a lot of air. This will help to give a more meringue-y mixture which helps to get that crackly-shiny layer on top.
The method itself is reasonably simple and it really doesn’t take too long. So, you have no excuse not to give it a try!!
Recipe
Makes: 20 squares Total Time: 1.5 hr Prep: 15 min Baking: 30 mins Cooling: 45 mins
Equipment
Mixing bowls x2
Rubber spatula
Sieve
Baking tin (I used a tin tray of 28 by 18 cm)
Weighing scales
Ingredients
For the brownie:
250 g unsalted butter at room temperature
60 g plain flour
70 g cocoa powder
180 g dark chocolate (melted)
1 tsp baking powder
1 tsp vanilla essence/sugar
300 g granulated sugar
50 ml milk
50 ml sunflower oil
4 eggs
Filling ideas (these quantities are for the whole recipe so if doing both, half the amounts)
Peanut butter brownies
2 tbsp peanut butter
OR
Kinder brownies
100 g white chocolate
6x kinder bars (21 g each)
Method:
1. Preheat your oven to 180°C/356 F and grease your tin with butter
2. Beat your sugar and butter together until thoroughly combined.
3. Melt your dark chocolate in the microwave in 20 second intervals until just melted, set aside to cool slightly during the next step
4. Add your eggs and beat for 3-5 minutes until you have a light mixture. Once incorporated, add in the oil and milk and whisk until just combined.
5. Add your melted chocolate and mix until just combined
6. Sift your flour, cocoa powder, baking powder and vanilla powder into your mixture and fold in gently. If you are using vanilla essence then needless to say, you can add this without the sifting!
7. If making the kinder brownies, break your white chocolate into small chunks and add to the mixture, add half to the bottom of the tin and place your kinder chocolate squares evenly on top. Cover with the other half of the mixture.
8. If you are making peanut butter brownies then add your entire mixture to the tin and spoon your peanut butter in a few ‘blobs’ on top. Take a knife and run it through the peanut butter to create a marbled affect on top of the brownie.
9. Bake in the oven for 30-35 mins. You want a toothpick to come out clean if inserted at the edges but if put in the centre it should NOT come out completely clean.
10. Take out the brownie (it should have a very slight wobble in the centre) and leave to cool in the tin. This will continue to cook as it cools and you will end up with that delicious gooey texture you associate with brownies!
11. Try not to eat them all at once!
For the Kinder brownies, add half your mixture, layer pieces of kinder chocolate, then add the other half of the mixture on top
Your brownies will come out the oven with a slightly cracked- shiny top
For peanut butter brownies, spoon your peanut butter on top and use a knife to create a marbled effect through the peanut butter
Allow to cool in the tin before cutting
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