There are so many brownie recipes. I have tried so many recipes, for me this recipe’s gives me the best brownies. Slightly dense and moist in the middle, a crunchy top and appropriately chewy.
Best Brownies (makes 18 brownies)
For the batter:
- 100 grams of dark chocolate in chunks
- 150 grams of butter
- 4 eggs
- 200 grams of sugar
- 1 tsp vanilla essence
- 100 grams of flour
- 55 grams coco powder
- 1 pinch of salt
- 70 grams chopped almonds, walnuts, hazelnuts and/or peanuts
- 70 grams of chocolate, whichever you prefer
- Alternatively you can mix in chuncks of your favorite candy bar (I like Snickers, but any other chocolate candy bar could work)
Every recipe calls for a different order for mixing the ingredients. In my experience it doesn’t really matter how you combine the ingredients, just make sure you don’t cook the eggs with the hot melted chocolate.
- Preheat your oven at 190 degrees C.
- Melt your chocolate and butter above simmering water.
- Line your baking tin (I use a rectangular 15 cm by 30 cm baking tin).
- Take your melted chocolate of the heat, let it cool for a few minutes.
- Mix in the vanilla essence, sugar, this lowers the temperature of the chocolate a little more.
- Combine with the eggs, flour, salt and coco powder.
- Stir in the optional filling.
- Pour the batter in the baking tin and bake for 30 to 40 minutes.
Your cooking time depends on how dense you like your brownies. Sometimes I slightly undercook my brownies. This way I can warm them up later (and cook them a bit more) in the microwave and serve them warm with vanilla ice cream or clotted cream.