Chewy, fudgy with a crunchy top – here’s my recipe for what I believe is the ultimate chocolate brownie.
I know everyone and their mum has the best brownie recipe, and yet here I am throwing my hat into the ring with my own version. What can I say? In all honesty, I don’t actually recall coming across a brownie I didn’t enjoy, so maybe it’s just true that all recipes stand together at the top of the podium. We raise the trophy together, unified, as one.
I’ve made these brownies many, many times, I’m suprised I haven’t uploaded the recipe on here before today. I’ve only ever heard positive feedback, so do with that what you will. This recipe yields a product that is both chewy and fudgy, which in my opinion is the superiour texture. Cakey is not even on the table, so don’t even bother mentioning it. It goes without saying that the better quality your ingredients are, the better the outcome, but more specifically I urge you to buy good quality dark chocolate and cocoa powder. This is a chocolate-forward dessert, obviously. So make that chocolate good.
A few things:
Melt the chocolate and butter in the microwave or over a double boiler. I do both, and the result is the same. The microwave is simply easier.
I use both brown sugar and caster sugar, both for flavour and texture. If you were to only use one type, I would recommend the granulated caster sugar.
I like to smack my pan down on a firm surface the moment I pull it out from the oven after baking. You could also do this half way through the bake time. The action gives the brownies a denser texture, making them more fudgy. Not essential, but recommended!
Watch the video here. If you make these, don’t forget to tag me on TikTok or Instagram! I love to see it!
The Ultimate Chocolate Brownie
Ingredients
- 125 g unsalted butter chopped into cubes
- 125 g dark chocolate
- 3 eggs lightly whisked
- ¾ c 155g caster sugar
- ¾ c 112g brown sugar
- 1 teaspoon 5mL vanilla extract
- ¾ c 107g plain flour
- ¼ c 18g Dutch cocoa powder
- Pinch salt
Instructions
- Preheat oven to 180ºC (160ºC fan forced). Grease and line a square pan with baking paper.
- In a microwave-safe bowl, add chocolate and butter. Microwave in increments of 30 seconds, stirring in between, until combined and glossy.
- Remove from heat and allow to cool slightly.
- Stir in eggs, followed by castor sugar, brown sugar, vanilla, flour, cocoa powder and salt.
- Pour batter into your prepared tin. Bake for 30-35 minutes, or until an inserted skewer comes out with some wet crumbs. Don’t overcook!
- Allow to cool completely before slicing and serving.
Notes
- Melt butter and chocolate over a double boiler, if you prefer.
Looking for more sweet recipes? Try my mango bango or coconut rice pudding.
Leave a comment