There is no shortage of brownie recipes which include “best ever” in the title. I won’t make such a claim here, I’ll just say that this is my personal favourite, adapted from Chocolat by Eric Lanlard (you know the recipes are good when the “e” is excluded). With a heart-stopping amount of chocolate, these need little more than a good cup of coffee on the side, though nobody will fault you if you add a scoop or three of vanilla ice cream.
A few tips for making a good batch – and you can thank me for all my hours of research:
- Use good quality chocolate. If you want delicious results, you have to put in delicious products. The same goes for the cocoa you use.
- Don’t over-mix, or you could end up with tough brownies. Mix till ingredients are just combined.
- Don’t over-bake. You don’t want to cook out all the gooey fudgy goodness.
My Favourite Chocolate Brownies
Adapted from Chocolat by Eric Lanlard
Makes 16 squares
- 200 g good quality dark chocolate
- 140 g butter
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 3 eggs, lightly beaten
- 2/3 cup flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 2/3 cup dark chocolate chips
- Pre-heat the oven to 180°C and grease and line a 20cm square baking tin.
- Melt the chocolate and butter in the microwave.
- Stir in the vanilla extract and sugar, and leave to cool for a few minutes.
- Whisk in the eggs by hand.
- Sift together the flour, cocoa powder and salt and fold into the mixture.
- Pour the batter into the prepared tin and bake for 25 about 20 minutes, till the edges are set but the centre is still slightly wobbly.
- Allow to cool completely in the tin, the cut into squares and serve.