Best-ever brownies

Best-ever brownies

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(834 ratings)

Ready in 1 hour, inc cooling (worth every minute)

More effort

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

Nutrition and extra info

Nutrition: per triangle

  • kcal144
  • fat8g
  • saturates5g
  • carbs17g
  • sugars14g
  • fibre0.5g
  • protein2g
  • salt0.06g
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Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

  2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

  4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

  5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.

  6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

  7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

  8. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

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Comments, questions and tips

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150860
17th Feb, 2013
From tasting variety of brownies, I perferred the ones that had a moist, squidgy consistency so I looked for a recipe that described them like this. I used slightly salted butter as I did not have unsalted. I used good quality 70% chocolate and free range eggs. Did not bother with white chocolate, substituted the white with milk chocolate. After 25 minutes, the mixture was very wobbly just in the centre so I gave it another 5 minutes cooking time. I had used a silicone baking mould.It did not stick at all but it was a bit tricky to get out! I had to leave it to cool completely before turning it out to cut it. The brownies were amazing. Certainly the best I have tasted. I'm convinced that its success lies on the quality of the ingredients. I recently tasted some brownies made with milk chocolate. They were quite sickly and sweet. These are absolutely delicious. It is best to cut them into small pieces as the recipie suggestes. A tiny piece packed full of flavour.
saywhat123
13th Feb, 2013
3.05
These are good, but there not best ever,I had to cook them for 20 mins longer and they didn't taste that great. I also couldn't taste the chocolate chips. Hopefully if I do them again they will taste better.
flower1234
12th Feb, 2013
5.05
Best brownies Ive ever had! Amazing. Took longer than it says, just kept an eye on it. Very easy to follow recipe, come out perfectly every time.
kate6458
11th Feb, 2013
Hello everyone, Are these freezable? How long do they stay fresh for? Thanks :) Kate
rjevans96
9th Feb, 2013
5.05
These are so good, I've made them far too many times. I cook them at 170C (fan) because they take ages at 160C.
beckyp8
7th Feb, 2013
5.05
Wow, these didn't last long in my house and i'll be making them again and again. Don't be put off by the extremely long method, I re-wrote it into my recipe book in about 6 sentences! Give them a go, you won't regret it :)
arentha
4th Feb, 2013
I have just tried this recipe with a slight adjustment, 100g of white chocolate and 100g of milk chocolate and 250g of brown sugar and I have had thumbs up from everyone who has tried it, thank you these were awesome, am going to make some more for my boyfriend to take to work for his birthday on Thursday
natalia5294
28th Jan, 2013
5.05
These turned out SO tasty, they really live up to their name. The only problem I had with these is that the square tin I have is a little bit smaller than 20x20 cm, so the brownies took quite a bit longer than 25 minutes to cook...but that's not the recipe's fault. I will definitely make these again, probably using nuts instead of chocolate chunks for a bit of a variation :)
aac204
28th Jan, 2013
I'd like to try this recipe. I have a 20cm tin but it is a deep one and the recipe says you need a shallow tin. Do you think this will matter? Many thanks
jagbates
28th Jan, 2013
5.05
this is truely the food of gods, everyone who has tried it wants the recipe. I'm tempted to keep it to myself.

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