I’m sure the internet does not really require another chocolate brownie recipe; but I’m going to give it one regardless. Why? Because this recipe simply provides the best results ever – the Ultimate Chocolate Brownie Recipe. Not an idle boast as throughout my advancing years I’ve tried recipe after recipe; so much so that during idle moments the thought of setting up a blog dedicated to chocolate brownies has oft bubbled to the fore. It is so good this is the third time I’ve made it this year. But then I love chocolate.
Many is the time that recipes I’ve wished to return to have been lost – a page torn from the Sundays, or cut-out from the glossy advert strewn pages of a magazine. So rather than losing the details a record for posterity… or a fat posterior for these, I am sure, are really not that healthy!
- 550g caster sugar
- 445g butter at room temp
- 6 eggs
- 110g cocoa powder
- 110g plain flour
- 1tsp baking powder
- 400g plain chocolate
- Set oven to 180C/Gas4
- Melt chocolate in a bowl set over a pan of barely simmering water. When fully melted remove from the heat and allow to cool a little.
- Beat the butter with the sugar until light and fluffy. Add the eggs a little at a time, mixing until fully combined before adding more. Sieve in the flour, cocoa powder and baking powder a little at a time, and mix until fully combined. Slowly add the melted chocolate and continue mixing until fully combined.
- Pour into a lined baking tin (13”x9”) and bake for 40 minutes. Remove from oven, allow to cool then chill in the fridge before serving.
For a real complex depth of flavour I use a mix of different chocolate, in this instance bars of Montezuma’s 73% Cocoa Very Dark Chocolate, The Grenada Chocolate Company’s 71% Organic Dark, and two bars from Green and Black’s, their 85% Dark and 70% Dark. I find the own label dark chocolate from Waitrose is fine, although it lacks any great depth of flavour, but is also a lot cheaper. Best used as a base and topped up with other bars.
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