This is the ultimate fudgy Brownie recipe, or so my taste buds tell me. I've been cooking these forever and I have no yearnings to continue to test and develop these into something better, as I don't think it's possible. They are simply the best!
INGREDIENTS FOR 16 PIECES
200gm unsalted butter
430gm caster sugar
3 x 59gm extra-large eggs
1tsp vanilla paste or extract
110gm Dutch cocoa
150gm plain flour
pinch salt flakes
- Pre-heat oven to 160°C.
- Line 23cm square tin with non-stick baking paper.
- To make brownies, place butter and caster sugar in large saucepan. Heat stirring often, until butter has melted and combined with sugar.
- Add vanilla and stir to combine. Cool for 5 minutes, stirring a few times.
- Lightly beat eggs and briskly beat into warm butter mixture in saucepan using wooden spoon.
- Add cocoa, flour and salt. Stir through to make smooth fudgy mixture.
- Scrape dense brownie mix into tin.
- Bake for around 40 minutes, until set but still soft.
- Remove from oven and cool in tin for 10 minutes
- Tip tin upside down onto wire rack and peel off paper. Flip brownies back over.
- Once cooled enough to handle, cut brownies into desired size pieces. Cut in half, then half again, give the pan a quarter turn and repeat and you have 16 perfect squares.
- Serve warm or cold, as part of a dessert with ice cream or on their own.
- These brownies take about 15 minutes to prepare and 40 minutes to cook.
- ‘Dutched’ cocoa makes all the difference in chocolate-based baking. The bitterness has been removed, so all that is left is the beautiful ‘chocolatey’ flavour.
- Brownies freeze well for up to 3 months or store in pantry for a week or so.
- If refrigerated they firm up to a really satisfying texture and are brilliant served chilled in summer.
- Add roughly chopped walnuts, hazelnuts or pecans for a nutty version.
- Scatter about three-quarters of a cup of frozen raspberries on top of raw brownie mix before baking for a lovely tart pop of flavour.
- Swirl about half a cup of Dulce de Leche in top of raw brownie mix before baking for an even more decadent version, or if you are a real chocaholic, add white chocolate buttons to melt into the surface as the brownie cooks.
- Omit salt flakes if using salted butter.