This brownie recipe is the ultimate in chocolate brownie recipes! I've tried other recipes but always return to this one.
Use 85% cocoa solids chocolate. Lindt chocolate is excellent and, for a twist, you can even use one block of a flavoured dark chocolate e.g. Lindt does an excellent orange chocolate.
Brownies are delicious as a dessert served warm with fresh raspberries and fresh cream or ice-cream. Or you can eat one as and when you fancy by freezing them individually — they defrost in 10 minutes!
The most important thing when making brownies is not to overcook them; when you insert something into the brownie it should not come out clean (as with baking cakes), it should have some "goo" on it. The top of the brownie should have cracks on it.
- 300g/11oz unsalted butter
- 300g/11oz dark chocolate (minimum 70% cacao but 85% is better) broken into pieces
- 5 large eggs
- 450g/1 lb granulated sugar
- 1 tablespoon vanilla extract
- 200g/7oz plain flour
- 1 teaspoon salt
- Heat oven to 180C/flan 160C/gas 4. Grease a 34 x 25 x 6cm deep baking tin with butter and line it with greaseproof paper or baking parchment.
- Melt butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water.
- Beat eggs, sugar and vanilla extract in a brown until mixture is thick, creamy and coats the back of a spoon.
- Once the butter and chocolate have melted, remove from heat and beat into egg mixture.
- Sift flour and salt together, add to egg mixture and beat until smooth.
- Pour into the baking tin, ensuring the mixture is evenly distributed. Bake for 20-25 minutes or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble but remain gooey on the inside.
- Leave to cool for about 20 minutes before cutting into squares while still in the tin.