Decadently dense, rich, chocolatey, chewy and fudgy with the most importantly crinkly
crackly tops.
You need to give this brownie recipe a try.
To make the best tasting brownies you need a lot of good quality chocolate.
We’re going to be adding cocoa powder as well but you want majority of the flavour
to come from actual chocolate.
I’m using dark chocolate, about 50% cocoa solids for the best flavour.
Cut it or break it up into small pieces and add to a medium sized heat proof bowl.
You’ll notice these brownies contain a lot of chocolate, a lot of butter, and a lot of
eggs.
They’re super indulgent and great special occasions.
Although, if you are looking for something a little less indulgent I have a recipe for
brownies which use apple puree instead of butter and eggs on my website.
I’ll have it linked below.
If you would like the full recipe for these brownies it will be on my website as well
as the full measurements in the information box below.
To the chocolate we’re also going to add butter, about 2 sticks or a cup.
Cut the butter into pieces so it will melt easier and add to the bowl with the chocolate.
Place the bowl over a saucepan of simmering water, making sure the water doesn’t touch
the bowl.
This is called a bain-marie or a water bath, a popular technique to melt chocolate.
The steam is trapped in between the saucepan and the bottom of the bowl, the heat is very
indirect and gentle so there is less chance of burning the chocolate.
Leave the chocolate and butter to melt gently for about 5 minutes, stirring occasionally
until it is smooth and glossy.
While the chocolate and butter is melting get started on measuring out the dry ingredients.
There are only a few, all purpose flour, a pinch of salt, and cocoa powder.
Brownies don’t need a rising agent like baking powder or baking soda as they use eggs
to rise which will be added later.
This recipe only requires a cup of flour as these brownies are very fudgy and rich.
There are quite a few different types of brownies, all depending on the ratio of chocolate, butter,
eggs and flour added.
More cake like brownies use less chocolate, butter and eggs but more flour and chewy are
somewhere in between.
Measure out the dry ingredients and add to a small bowl.
Use a spoon to mix the ingredients to combine.
Once the chocolate and butter have completely melted remove the bowl from the heat.
Measure out 2 cups of white sugar and add to the bowl.
Stir to combine until there are no longer any lumps of sugar.
Adding the sugar now helps to dissolve it with the heat while also cooling the mixture
down to room temperature.
In a large mixing bowl crack in the eggs, you’ll need 5 good quality medium sized
free range eggs.
Use a whisk to beat the eggs for about a minute or so until they become frothy.
This is the best technique for getting that crinkly crunchy top to the brownies.
The sugar and eggs create a meringue like texture on top while the brownies are baking,
so incorporating more air into the eggs just helps the top become thicker.
Once the eggs are frothy pour the chocolate mixture into the bowl and use the whisk to
combine.
Switch to a spatula and sprinkle over the dry ingredients.
Fold the brownie batter together until there are no longer any lumps and it becomes shiny,
be careful not to over mix as this will result in tough brownies.
Pour the brownie batter into a lined and greased tin and place into the oven to bake for about
30-40 minutes.
To check if your brownies are done test with a toothpick, there should be crumbs sticking
to it but not raw batter.
Remove the brownies from the oven and cool completely in the tin before slicing.
Let me know if you give these brownies a try, I would love to see a picture.
Thank you for watching, I hope you enjoyed this recipe and I’ll see you in my next
video.
Bye.