WARNING- THIS IS A SERIOUSLY GOOD CHOCOLATE BROWNIE RECIPE!
I have tried out loads of amazing chocolate brownie recipes over the years, but I finally found what I consider to be the best chocolate brownie recipe in the world. These double chocolate brownies have just the right balance of gooey-ness and chocolatey-ness to make this recipe one of my fail-proof baking favourites.
A few years ago I was doing lots of catering for a nearby office park, and I used to make and sell these delicious chocolate brownies every day. One client, who shall remain nameless, used to buy four or five big ones every day ‘for her large family‘ (apparently). A few months later I found out she lived on her own with just one child, which made me question whether I had a moral obligation to ration her brownie purchasing before she could no longer fit through her front door. But she was a good customer, so I let her eat away…..Nom nom nom!
I’m not going to lie….these wicked chocolate brownies are so packed with chocolate that they are definitely not diet-friendly. But if you are seeking a little indulgence this weekend, this amazing chocolate brownie recipe is really easy to do, and will not fail to disappoint. I’m afraid that this photo is pinched from the BBC, but next time I make them, I will update it with my own.
How to make the world’s best chocolate brownies
- 185g butter
- 185g good quality dark chocolate (for the melted mixture)
- 85g plain flour
- 40g cocoa powder (not to be confused with drinking chocolate which would make the brownies too sweet)
50g white chocolate (chopped into chunks for chocolate chips)
- 50g dark chocolate (chopped into chunks for chocolate chips)
- 3 large eggs
- 275g golden caster sugar (normal caster sugar will also be fine)
- Preheat the oven to fan 160°C/ conventional 180°C/ gas 4.
- Cut the butter into cubes and break the dark chocolate into smallish pieces. (This should just be the chocolate for the melting mixture, not the chocolate for the chocolate chunks). Melt the two ingredients together, either in the microwave, or using a bain marie. A bain marie is where you put the bowl of ingredients on top of a little boiling water in a pan. Once it is melted, let the mixture cool a little.
- Whilst waiting for it to cool, grease a 20cm square tin lightly with butter, and cut out a square of baking paper to line the bottom.
- Mix the eggs and sugar in a mixer until it is thick and creamy. You could also do this by hand but I am too lazy to do so.
- Pour the melted chocolate mixture into the egg mix, and continue to mix.
- Sieve the flour and cocoa powder, and then add to the mixture. Mix well.
- If using an electric mixer, remove the brownie mixture from the machine, and then gently stir in the white and dark chocolate chips.
- Pour the mixture into the prepared tin, making sure that it is evenly distributed and touching the corners.
- Pop in the oven for 25 minutes. When the time is up, take out the tin and give it a little shake. If the brownie is wobbly in the middle, it is not quite done and you should pop it back in for a few more minutes. When it is ready, the top should have a shiny, papery crust.
- Take it out and use a flat spatula to cut around the edge. Leave for a few minutes to cool in the tin, before turning it out onto a wire cooling rack.
- Chop into portions and serve whilst still a little warm!
These brownies will keep in an airtight container for a good week. You can also freeze them if there are any leftover, which is quite unlikely!