Prepare yourselves. This post isn’t for the faint-hearted or the health-conscious. But, this is perfect if:
- Chocolate is a part of your everyday diet and you probably couldn’t live without it;
- You’ve had a bad day and need a pick-me-up;
- You’ve had an amazing day and need a reason to make it even better;
- You love rich, dense, chocolatey desserts.
This is perhaps the best brownie recipe I’ve ever tried. It does take some effort to make, but the recipe is still pretty straightforward and I promise you that the results are completely worth it.
The original recipe is from BBC Good Food’s website (click here) and it is a true godsend – my recipe below has adapted this slightly.
- 185 g unsalted butter, softened and cubed
- 185 g dark chocolate, broken into pieces
- 85 g plain flour
- 50 g cocoa powder
- 100 g white chocolate
- 50 g milk chocolate
- 3 large eggs
- 275 g golden caster sugar
- Melt the butter and dark chocolate using a microwave for approx. 2 minutes, giving the mixture a stir every 30 seconds. Alternatively, you can melt this over a saucepan with hot water (if you have more patience!). Leave the mixture to cool to room temperature.
- Preheat the oven to 180°C / 160°C fan / 350°F.
- Line your baking tin with parchment paper.
- Sieve the flour and cocoa powder into a a bowl, getting rid of any lumps, and set aside.
- Whisk together the eggs and golden caster sugar for 3 – 8 minutes until the mixture has become pale, creamy and about double its original volume. An electric whisk is definitely recommended – I hand-whisked this the first time I made this recipe and my arms ached for days afterwards.
- Pour the chocolate mixture over the egg mixture, and gently fold together with a rubber spatula. Combine the two mixtures, but try not to knock out the air from the egg mixture!
- Resift the dry ingredients (flour and cocoa) into the eggy chocolate mixture and fold together. Although this may look dry at first, the mixture will come together and end up looking very fudgy. But, be careful not to overdo it!
- Chop the milk chocolate and 50 g of the white chocolate into bite-sized chunks. Stir this into the brownie batter.
- Pour the brownie batter into the baking tin and use the spatula to even out the top.
- Melt the remaining 50 g of white chocolate and use a tablespoon to spoon blobs of the melted chocolate onto the brownie mixture. Then, use a fork to create swirls by dragging the white chocolate across the surface of the brownie mixture.
- Bake for 25 minutes, until the top has a shiny, papery crust and the sides are just coming away from the tin. If the brownie still wobbles in the middle when you take it out, put it back in the oven for another 5 minutes.
- Leave the brownie to completely cool – if you try to cut it while it is warm, it will ooze everywhere (as delicious as that will be). This is probably the most difficult step of the whole recipe.
- Personally, I like to put the brownie in the fridge to let it ‘set’ before cutting it and heating it up in the oven before serving.
- The brownies will keep in an airtight container for up to two weeks.
Oh my god these are incredible.
I made these brownies a week ago and they have been completely demolished. Whether you’re baking for family and friends, or just for yourself, I highly recommend this recipe! Finally, a brownie dessert isn’t complete with a cold scoop of ice cream to top it off – I paired it with my gianduja hazelnut ice cream and it was spectacular.