Fudgy, dark chocolate brownies with that all important papery-thin crust. A brownie lovers dream!
I have to admit I’m quite fussy about brownies despite being a massive chocoholic. I believe the perfect brownie should have a squidgy, fudgy consistency, not a cakey texture. It also requires a pale, paper-thin, crackly crust to sink your teeth into. Above all it must taste like chocolate heaven.
These brownies have it all and more. They are so adaptable. You can add all sorts of extras to suit your requirements; whether you want the crunch of nuts, the softness of fruit or chunks of your favourite chocolate bar for that extra chocolate kick!
WARNING – one of these is never enough…
adapted from Triple chocolate Brownies by Antony Worrall Thompson
Makes 9 large or 16 smaller brownies.
- 170g unsalted butter
- 300g dark chocolate (approx 70% cocoa solids)
- 340g granulated/caster sugar (I use granulated as it’s cheaper and doesn’t make a difference to this recipe)
- 3 large eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 100g plain flour
- ¼ tsp salt
1. Preheat oven to 160°C fan/180°C. Grease and line your traybake pan (either 13×9″ for thinner brownies or 8×8″ for really thick brownies).
2. Melt butter and chocolate together in a bowl over a pan of simmering water. Allow to cool slightly.
3. Whisk sugar, eggs and vanilla until light and thick (about 3mins with electric mixer). This adds air to the mixture as there are no raising agents in this recipe.
4. Fold in the chocolate mixture with a spatula. Add the flour and salt, folding gently until just combined.
5. Pour the mixture into the tray. (If adding any extras e.g cherries, pour in 1/3 of the brownie mixture, scatter your additions, then cover with the rest of the brownie mixture. You may want to keep some of your additions aside for decoration).
6. Bake for 20-25mins in 13×9″ tray / 35-40mins in 8×8” tray until a skewer comes out with moist crumbs (but not raw mixture). Do not overcook. Cool completely in the tin before cutting so they can firm up (can be put in the fridge for easier cutting).
Brownies can be kept for a few days at room temperature, longer in the fridge and even longer in the freezer. Mine don’t generally survive long enough to make it to the freezer!
They are good served warm, at room temperature or cold. My favourite way to eat them is straight from the fridge; it makes them especially fudgy! I recommend enjoying these with a cup of milk (I’m not a fan of milk in a glass! Strange, but true).
- chocolate chunks – dark, milk or white
- salted caramel
- Crème eggs
- Cadbury caramel
- Mars bars