Although my love for chocolate is questionable, my love for brownie is not. It’s gotta be a good one though. And I guess the thing with brownie is that there are so many variations on the theme that it’s hard to call exactly what makes THE PERFECT BROWNIE. Everyone’s personal preferences are different.
In fact, given the crazy overtaking of cupcakeries, cookie stores, cake-pop establishments, macaron houses, frozen yoghurt bars and other specialised dessert eateries, I’m surprised no one has done a Brownie Bar that covers the entire spectrum in a one stop shop – I’m thinking fudgey, gooey ones, cakey kinds, the ones with nuts, the ones without, the kind with chocolate chips adorning the top, berry accompanied versions, blondies, caramel white chocolate brownies, salted caramel brownies, M&M brownies, chocolate chilli brownies – the variations are endless!
Pre-children I toyed with the idea of a cupcake shop (long before there was even a single dedicated store in the vast city of Auckland – and now look how many there are!). My next idea would be the one-stop-brownie shop. Go on, take it… with baby number 3 almost on my doorstep, I’m not going to venture into anything outside my own kitchen for a good while yet!
Anyway, I digressed immeasurably. All I was trying to say was – brownie is a firm favourite and I know for certain it’s high on the list for a good deal many of the general population too. Which is why I am always on the lookout for that perfect recipe. Always keen to try one that is guaranteed to ‘knock your socks off’. I’ve tried so many. I truly have. And I have a couple in my books that I really, really dig. But this one… oh sweet sisters (and brothers if there are any dudes that read my blog), this. is. it! I’m not even kidding. Believe me when I say.
I’ve found it. I have adapted it slightly from the original as I find American recipes for cookies and brownies alike usually contain far too much sugar for my tastes and a reduction does nothing to hinder the flavour outcome, but definitely makes me feel better about the amount of sugar I’m ingesting (and feeding to my kids).
So, try this out and let me know your verdict. I’m sticking to my guns – it’s the best brownie around.
- 225 grams unsalted butter
- 140 grams dark chocolate (at least 60% cocoa solids)
- 1/4 C cocoa powder, sifted
- 1 1/2 C caster sugar
- 1 T Vanilla extract
- 3 eggs
- 1 + 1/4 C plain flour, sifted
- 3/4 C chocolate chips, buttons or drops (either dark or milk - I prefer dark)
- Icing sugar for dusting after baking
- Preheat oven to 180 degrees celsius. Grease a 20cm x 20cm square tin and set aside.
- In a medium-large pot, melt the butter with the chocolate over a low heat, whisking occasionally until completely smooth and melted. Sprinkle in the cocoa powder and whisk to combine.
- Remove from heat and allow to cool for about 5 minutes. Stir in the sugar and vanilla until just combined.
- One by one add in the eggs.
- Gently stir in the flour until half-way incorporated. Finally, add the chocolate chips and stir just until combined (be careful not to overmix).
- Pour the batter (it will be very thick!) into the greased tin. Spread flat and place in the oven.
- Bake for 35 minutes, then check the brownies with a toothpick. If it is overly gooey, return to the oven for an additional 5 to 10 minutes - taking care not to burn the edges.
- Once done, remove from the oven and allow to cool completely (very important not to cut before completely cool). Dust with icing sugar sugar and cut into VERY small squares. These brownies are insanely rich and you only need a small serving to get your fix!
- These brownies will seem overly soft when warm, which is why it is important to wait until they're completely cool before cutting. They firm up as they cool.
- Will keep for several days in an airtight container.