This is a guest post by Adam Eagleson, who blogs as part of eusafishes.
Brownie recipes are subject to a lot of hyperbole – I have yet to see one that doesn’t proclaim itself the “best ever” or “greatest”. This annoys me, because the people who write these recipes are lying. This is the best brownie recipe in the world, producing soft, chewy, fudgy squares of chocolate deliciousness.
This recipe will make about 16 small or 9 huge brownies (huge ones are, of course, much better).
- 100g butter
- 100g plain chocolate
- 300g caster sugar
- ½ tsp salt
- 2 tsp vanilla extract (not “flavouring”, it’s a bit rank)
- 2 large eggs
- 125g plain flour
- 2tbsp cocoa powder
- Preheat your oven to 180C/gas mark 4, and grease and line a baking tin with baking paper. The tin I use is 18cm square.
- Boil some water in a biggish pot, and melt the chocolate and butter in a bowl above it. Let it cool slightly before stirring in the sugar, salt and vanilla extract.
- Next, add the eggs one at a time, making sure you stir well.
- Sift in the flour and cocoa, and beat well with a whisk or big spoon until the mix has a gloopy consistency (there is no other way to describe it). This shouldn’t take more than a minute.
- Spoon the mixture into your tin, and bake for 35-40 minutes. If you poke a skewer in, it should come out with just a few crumbs on it. If it comes out entirely clean, they’re overdone 😦
- Allow to cool on a baking rack, waiting until they are completely cold before cutting.