Can you really beat a humble chocolate brownie? nope. They are almost the perfect pud, served warm with a dollop of ice cream or just with a simple brew, you are onto a winner. Here is my recipe for a gorgeously gooey chocolate brownie.
200g unsalted butter
185g dark chocolate (don’t skimp on quality here!)
40g cocoa powder
80g plain flour
3 large eggs
270g caster sugar (I have used both white and golden, It doesn’t really matter which i have found)
Place the butter in a heat proof bowl, break up the chocolate and add this to the bowl (I use a standard heatproof glass bowl) Bring a pan of water to the boil and pop the bowl over the pan – make sure the water isn’t actually touching the bowl though. Gently melt the butter and chocolate together, when melted remove from the heat and allow to cool.
Crack your eggs into a large mixing bowl, tip in the sugar and using an electric whilst (or better yet use a free-standing mixer if you have one) on a high-speed whisk the eggs and sugar together until you get a super THICK consistency. You want it to be a pale, super thick milk shake, this can take a while so be prepared. You’ll know when it’s ready because the whisk will leave a trail in the mix for a moment or so. I do not recommend doing this with a non electric whisk, your arms will not thank you and it will take an age… I’m talking 40 mins + , believe me I am talking from experience.
Preheat your oven to 175’C, then grease and line a baking tin (20cm square)
When your sugar / egg mix is done gently fold the melted chocolate and butter into the mousse – be gentle because you down want to beat the air out of the mix. At first it will look a bit gross and it will look like it has split, but it will come together. When you have folded these together sift the flour and cocoa powder into the mousse and fold together, it will look dry at first but again, be patient it will come together.
Pour the brownie mix into the prepared tin, spread to the corners of the tin. If you want to top the brownies with anything like… Oreos do this now. Bake for 20 / 25 minuets until the top has a shiny, paper crust that has cracked slightly. Let them sit in the tin for a few minutes before removing from the tin and placing on a wire baking rack. They are lovely served warm with ice cream and a little salt over the brownie.