So New Years was over a week ago, and just in case any of you are staying on top of your resolutions a little too well, I’m gonna leave this recipe for the most decadent and sinful slice of gooey chocolatey heaven right here. I’ll meet you on road paved with good intentions in about 45 mins + cooling time.
This is the first dish I ever made perfect. I’ve been cooking these brownies since I was 13, and I can’t remember what cookbook they came from originally because I’ve had this recipe memorised since the second time I made it. And other than minor variations, it really hasn’t changed in a decade and a half. It’s not the first thing I ever baked myself, but it is the oldest recipe that I still cook.
There are some pretty good reasons why. First off, these really really truly truly ARE the best brownies ever. I know that you’re skeptical, I understand that you’ve been disappointed by brownies that have over-promised before and have come to you dry, cakey and under-chocolated. But it’s okay. You’re with me now. You’re safe. These are the best brownies ever, I would never lie to you.
Secondly, my god they are easy to make. The mixture is almost impossible to screw up (melt the meltables, everything in a bowl & mix well), and you have easily a ten minute window when you can pull them out of the oven and they’re still good – it’s just up to you whether you want extra crunchy edges or more of the gooey centre.
This is also the first thing I ever ruined for myself. I can never order brownies when I go out anymore because they’re never as good as the ones I can make at home. It’s a problem that I’ve given myself with quite a few dishes since – just one of the crosses I have to bear for being awesome.
The Best Brownies Ever
200g dark chocolate
300g sugar (I like a mix of caster sugar and light soft brown)
75g ground almonds (or plain flour for nut free)
75g cocoa powder
150g white chocolate, broken into 1cm chunks
Optional: 100g walnuts (I usually opt not)
Grease a medium sized cake tin and dust with cocoa powder. Preheat the oven to 180C (Gas mark 4)
Melt butter in the microwave (or over a double boiler), add dark chocolate and stir until chocolate melts. Mixing thoroughly after each addition, add the sugar, then sieve in the flour & cocoa powder, then add the eggs one at a time. Add white chocolate and walnuts/biscuits (if using) and stir them so they are distributed evenly.
Pour batter into your cake tin and bake for 22-28 minutes until the top looks dry and begins to crack a little (the centre can still have a bit of a wobble – it will set as the brownies cool down). Remove from the oven and allow to cool in the pan, not on a cake rack. Allow to cool for as long as you can bear (brownies rarely hit room temperature unmolested in my house), cut into squares/wedges, and serve – ideally with a scoop of banana ice cream.