An excellent chocolate brownie ought to be soft and fudgy yet light.
This is a base recipe from which you can and should deviate. Let the mixture cook for longer if you prefer something crumblier. Replace the cocoa powder with extra chocolate if you prefer something denser. Add nuts for a grown-up brownie.
Use dark, milk or white chocolate couverture depending on the chocolate intensity you crave.
Swirl through salted caramel or white miso just before baking for extra oomph.
But always finish with a sprinkling of Irish sea salt.
Chocolate Brownies
Bean and Goose Chocolate
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
1 Tray
Prep Time
20 minutes
Cook Time
30 minutes
Decadantly dark, oozing with chocolate, these are brownies for grown-ups
Ingredients
350g golden caster sugar
250g room temperature butter
-
200g dark chocolate
-
50g milk, white or dark chocolate
4 medium free range or organic eggs
100g plain flour
-
30g dark cocoa powder or dark chocolate
½ tsp baking powder
Directions
You will need a baking tin, about 23cm x 23cm.
Preheat the oven to 180c. Grease and line the bottom of your tin with baking paper.
Beat the sugar and butter for several minutes till white, creamy and fluffy.
Slowly melt 200g of dark chocolate in a bowl over a pan of simmering water. Make sure no water or steam meets the chocolate. As soon as the chocolate has melted remove it from the heat.
Break the eggs and beat them lightly.
Sift together the flour, cocoa (if using) and baking powder and mix in your pinch of salt.
Gradually add the beaten egg a little at a
time.
When all the egg is incorporated mix in the cooled and melted chocolate and the 50g of milk, white or dark chocolate with a metal spoon. If you did not use cocoa powder add another 30g of chocolate at this stage.
Finally, fold in the whipped sugar and butter, but gently without knocking out any of the air from the mixture.
Pour your mixture into your baking tin and put it in the oven for 30 mins. Test to see if it is ready by piercing the center of your cake with a skewer or fork – it should be sticky but not raw. If it seems a little wet, do not worry, the cake will solidify as it cools.