Roger Federer. The All Blacks. Serena Williams. Le Bron James. Katie Ledecky. These brownies. What do they all have in common? They’re all the best in the world.
These really are the best brownies. I mean, look at them. Look at those chunks of chocolate, that rich fudgy centre. So. Much. Chocolate. This is my go-to brownie recipe. Over the years, I’ve been unfaithful and had flings with other recipes, but I always come back to this.
Make them. Share them. Maybe they’ll become your favourites too.
185g butter, cut into small cubes
185g dark chocolate, chopped
1 ¼c caster sugar
1 ½c chocolate chunks
Turn on the oven to 180°C, grease and line a 9×9” baking tin, set aside
In a small saucepan over low heat, melt chocolate and butter together until smooth and glossy. Set aside to cool for 10 minutes
Sift flour and cocoa together into a bowl and set aside
Using a stand mixer, beat eggs and sugar together until light and creamy (this will take around 8 minutes)
With the mixer on low, slowly tip in the chocolate mixture and continue mixing until combined. Scrape down the sides and bottom when necessary
With the mixer still on low, add the flour mixture and keep mixing until combined
Add the chocolate chunks and mix briefly
Pour into the prepared tin and bake for 35-40 minutes. Prick it with a skewer, there should be a few wet crumbs sticking to it. Don’t overbake it, nobody likes a dry brownie
Leave to cool completely before cutting into squares. Store in an airtight tin for a week (if it lasts that long). It also freezes well.
- A dark chocolate is best for this – I use Whittakers 62% cocoa
- You can add any combinations of mix ins – I usually use a combo of Whittakers white and milk chocolate. Snickers and peanut butter cups also work really well
- This recipe doubles easily, bake it in a deep roasting tin
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