World's Best Brownies¶
 Total Time |
|---|
| 60 minutes |
Ingredients¶
- 245 g dark chocolate
200 g butter
175 g granulated sugar
125 g light brown sugar
4 large eggs
2 tsp vanilla
115 g all-purpose flour- 1 pinch salt
- 100 g dark chocolate chunks (optional)
Cookware¶
- 1 30 x 23cm cake tin
- 1 baking parchment
- 1 large heatproof bowl
- 1 balloon whisk
- 1 wooden spoon
- 1 wire rack
Instructions¶
Step 1¶
Preheat the oven to 350°F. Grease and line a 30 x 23cm cake tin with baking parchment.
Step 2¶
Put the roughly chopped dark chocolate and butter into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
Step 3¶
Remove from the heat and cool the chocolate down by whisking in the granulated sugar and light brown sugar using a balloon whisk. Add the eggs and vanilla extract and mix in with a wooden spoon until combined. Sift over the all-purpose flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
Step 4¶
Bake for 35 to 40 minutes, until cracked around the edges and soft in the middle (it will firm up as it cools), rotating the tin halfway through baking.
Step 5¶
If you are adding the dark chocolate chunks (optional), take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.
Step 6¶
Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving. Once cooled, the brownies will keep in an airtight container for up to a week. Alternatively, cool the cooked brownie in the tin for 10 minutes, then cut into squares and serve warm with a dollop of thick cream.
Source