Yes, these are the best brownies. Ever. And trust me, I’ve been through quite a lot with the humble brownie as you’ll see in my Brownie Stories series, so when I say these are the best, they are really that good. These brownies are dense and chocolaty, almost fudge-like. If you’re a chocolate junkie, these brownies are a godsend.
Best of all, they’re super easy to make because you make the batter all in one saucepan! No mixer needed. You could even get away with using a spoon to mix everything, as I often do to save on the washing up.
- 125g unsalted butter
- 125g dark chocolate (70% cocoa)
- 225g caster sugar
- 20g unsweetened cocoa
- 2 eggs
- 1 tsp vanilla extract
- 65g flour
- 85g chocolate chips
- 100g walnuts, crushed (Or use whatever nut you like; I like to use almonds sometimes)
- A pinch of salt
Makes 16 2-inch brownie squares.
Step 1: Preheat your oven to 175°C (300°F). Grease and line an 8-inch square tin.
Step 2: Put the butter, chocolate, sugar and cocoa in a saucepan and melt over low heat. Let the mixture cool to room temperature.
Step 3: Mix in the rest of the ingredients. Pour the now thick and glossy batter into your tin. (You might have to coax the batter into the corners.) Bake for 30 minutes.
Step 4: After the brownies come out of the oven, let them cool for about 30 minutes. If you can withstand the temptation, refrigerate the brownies for 2 hours to let them firm up. That way when you cut into them, you’ll get cleaner edges.
If edges be damned for you at this point because the smell’s driving you crazy, just cut the brownies into 16 equal squares and wolf them down with a cold glass of milk.
Please do give these brownies a go! They’re really that good. Or better, make them for your friends, colleagues and bosses to score *koff* brownie points. (Sorry, I had to.)