Chocolate Brownies
My ultimate chocolate brownie recipe. Super fudgy, gooey in the middle with a classic crinkled top.
Servings: 12 People
Equipment
- 8" Square Baking Tin
- Stand Mixer
Ingredients
- 250 g Dark Chocolate
- 250 g Unsalted Butter
- 100 g Dark Brown Sugar
- ½ tsp Fine Sea Salt
- 3 Eggs
- 1 Egg Yolk
- 200 g Caster Sugar
- 1 tsp Vanilla Essence
- 75 g Cocoa Powder Dutch Processed
- 75 g Plain Flour
- 1 tsp Espresso Powder
- 1 tsp Toasted Milk Powder
- 2 tbsp Vegetable Oil
- 100 g Milk Chocolate Finely Chopped
Instructions
- Preheat an oven to 180°c.Grease & line a 20cm/8” square baking tin.
- Place the dark chocolate, butter, dark brown sugar & salt into a large heatproof bowl & set it over a pan of simmering water. Stirring occasionally until fully melted & the sugar has dissolved.
- Whilst the chocolate is melting, place the eggs, yolk, caster sugar & vanilla essence into the bowl of a stand mixer. Start whisking on a medium speed when the chocolate has almost melted.
- Once the chocolate has melted, sift in the cocoa powder & whisk until smooth. Set aside whilst the eggs finish whisking.
- When the egg mixture is light & fluffy (this will take at least 5 minutes of whisking on a medium speed), turn the mixer down to a slightly lower speed & slowly pour in the chocolate. Once all the chocolate has all been incorporated, remove the bowl from the stand mixer & sift in the flour, espresso & toasted milk powder. Fold this in with a spatula until just combined then stir in the veg oil followed by the milk chocolate.
- Transfer the brownie batter to the prepared tin then smooth the top over with a spatula/palette knife.Bake in the preheated oven for 15-20 minutes, until the edges have just set & the centre is still gooey.
- Leave to cool to room temperature then leave in the fridge to set for at least 2 hours.
- Once set, cut into portions & serve at room temperature.
Notes
To Cook In An Aga.
Place the brownie in the baking oven on the bottom set of runners. Cook for 15 minutes. The sugar in this recipe is dissolved in two ways - The brown sugar is melted with the butter & chocolate and the caster sugar is whisked with the eggs. Dissolving the sugar well is the secret to getting a classic crinkled top so it is important to give enough time for it to dissolve in both the chocolate & eggs. A good dark chocolate makes all the difference in this recipe. It’s best to use a chocolate with at least 70% cocoa (72% is best…). Mixing finely chopped milk chocolate through the batter helps achieve the crinkled top. You could use white or dark chocolate instead but you might not get the same result. This recipe uses espresso powder & toasted milk powder to enhance the chocolate flavour. These are entirely optional & the brownie will still taste great without them. For the richest brownies, it’s best to use a Dutch processed cocoa powder. Green & Black’s is the one that I use. Make sure to chill the brownies in the tin for at least 2 hours before portioning. These are best served at room temperature or warmed in the microwave for 10 seconds. When portioning the brownie, rinse your knife off in hot water between cuts.
Place the brownie in the baking oven on the bottom set of runners. Cook for 15 minutes. The sugar in this recipe is dissolved in two ways - The brown sugar is melted with the butter & chocolate and the caster sugar is whisked with the eggs. Dissolving the sugar well is the secret to getting a classic crinkled top so it is important to give enough time for it to dissolve in both the chocolate & eggs. A good dark chocolate makes all the difference in this recipe. It’s best to use a chocolate with at least 70% cocoa (72% is best…). Mixing finely chopped milk chocolate through the batter helps achieve the crinkled top. You could use white or dark chocolate instead but you might not get the same result. This recipe uses espresso powder & toasted milk powder to enhance the chocolate flavour. These are entirely optional & the brownie will still taste great without them. For the richest brownies, it’s best to use a Dutch processed cocoa powder. Green & Black’s is the one that I use. Make sure to chill the brownies in the tin for at least 2 hours before portioning. These are best served at room temperature or warmed in the microwave for 10 seconds. When portioning the brownie, rinse your knife off in hot water between cuts.