It has been a while that I have been experimenting with brownie recipes to find the one to stick to. All kinds of methods, ingredients and additions were tried and I thoroughly enjoyed the search process. As, I’m sure, did my friends and family who got to try and judge each of the attempts.
Last week I made these brownies that were stripped of all extras and were based just on the crucial ingredients and I think I found the ONE. It is perfectly fudgy, chewy and, yes, moist. Here are some of the things that worked best for me to achieve this:
- Beating eggs really well is a key to volume. Beat eggs for good 5 minutes and do not over mix the batter afterwards. Simply fold in the rest of ingredients using an infinity shape as a guide for your motions, because that’s how good your brownies will turn out – infinitely.
- Use the best quality dark chocolate you can afford. Nothing much to add here. The star of the brownie always has to be at its best.
- Muscovado or brown sugar is what will highlight the best qualities of chocolate and let it shine.
- I’m not a big fan of adding berries and fruit to the brownie batter as it often comes out overpowering, but fresh berries on top are perfect to contrast the intensity of the brownie.
ULTIMATE HOMEMADE BROWNIES
240g good quality dark chocolate, broken into pieces
85g plain flour
275g dark muscovado sugar
Raspberries or any other berries of your choice
- Melt butter and chocolate together either using water bath (bain-marie) method or microwave. Stir until smooth and glossy. Leave to cool to room temperature.
- Preheat oven to 180C and line a square pan (mine is 21cm x 21cm) with baking paper.
- In a large bowl beat together eggs and sugar until the mixture is foamy and has doubled in size (about 5 minutes). Carefully pour chocolate over eggy mixture and gently fold it in.
- In a separate bowl sieve and mix flour and cocoa. Add this to batter and gently fold it in until just combined. Pour the brownie batter into the prepared pan. Bake for about 40 minutes or until the centre doesn’t wobble when the pan is slightly shaken.
- Cut in squares when completely cooled. Sprinkle some icing sugar and decorate with berries of your choice. Store well covered at room temperature up to 4 days.