That title’s quite a bold statement, isn’t it? But it’s true. Honest. Today I am sharing with you my most favouritest (?) brownie recipe. If you have ever tried the Costco Ghiradelli Brownies then you know what a great brownie is. Imagine that fudgy gooey chocolately deliciousness but if you eat two of my brownies you won’t feel violently sick: my brownies are slightly lighter in texture but still keep that gooey richness. It’s against the laws of
physics baking, slightly mind-boggling but it tastes good. And in the end, that’s all that really matters, isn’t it?
Makes 12 ‘delicate’ density brownies. Double up for the whole chocolate experience.
YOU WILL NEED:
75g butter (or Stork)
100g dark chocolate (just use the basics, no need for Green and Black’s!)
1 egg (free range please)
100g caster sugar
25g self-raising flour
1. Preheat oven to 180, fan 160. Line and/or grease a square pan (the usual brownie kind)
2. Break up 75g (3/4) of the chocolate into squares and cut up the butter into chunks. Place in a heatproof bowl and melt together until only a few lumps are left. This can be done in the microwave or a bowl over a saucepan of lightly simmering water (the latter being safer as you can keep a closer eye on it)
3. Set aside for 7-10 minutes. This is the perfect time to measure out the rest of your ingredients. Also chop up the 15g of chocolate left over into chocolate chips. Use more if you wish, but don’t alter the 75g.
4. Beat the egg in, constantly beating so it doesn’t scramble. Add sugar gradually and beat. Sift in flour gradually and beat until almost combined. Stir in chocolate chips.
5. Transfer mixture to brownie tin and cook for 12 minutes plus, it varies. I should be firm but not firm enough that it’s overcooked.
6. Leave in tin for 5 minutes. Transfer to wire rack and leave brownies to cool…until cool enough to handle and wolf down before your sister finds them.
Enjoy, fellow chocoholics. These won’t disappoint.
Lots of Love,