Don’t these look incredible? They’re also gooey, chocolatey, chewy, velvety, rich and yummy.
We’ve been making (and eating) this Great American Classic since we were 13 and we don’t mean to brag, but we know a good brownie when we meet one. There are different kids of brownies – from cakey to gooey, from dense to light, dark chocolate to no-chocolate (blondies) and with all sorts of additions. The guys from the Brooklyn bakery, Baked, came up with a gorgeous simple recipe that is, in our humble opinion, unbeatable!
These brownies will change your life. Okay, not really. Maybe your dress size. But they’re FABULOUS. Make them now – for yourself or to share with some lucky, lucky friends.
Note: We’ve adapted the recipe to suit UK ingredients and our baking style.
Adapted from Baked: New Frontiers in Baking
Makes 24 medium-sized squares (depending on your pan)
156g plain flour
1 tsp salt
2 tbsp cocoa powder (we prefer Green & Blacks)
312g dark chocolate
227g unsalted butter
1 tsp instant coffee powder
400g golden caster sugar
5 medium free range eggs
2 tsp vanilla extract (we love Nielsen Massey Madagascar Pure Vanilla Extract)
- Preheat your oven to 180 degrees C. If you have a fan assisted oven, preheat to 160 degrees C. Grease a 9 x 11 inch (or similar sized) brownie pan and line the bottom with baking paper.
- Stir the flour, salt and cocoa powder in a large mixing bowl.
- In a bain marie or a double boiler (bowl over a pan of simmering water), melt the chocolate, butter and coffee powder together.
- Once melted and combined, turn off the heat. Add the sugar and mix thoroughly.
- Remove the bowl from the simmering water and leave until room temperature. This is very important – you don’t want chocolate scrambled eggs!
- Add the eggs, one at a time and the vanilla until just combined.
- Fold in the chocolate mixture to the flour mixture in step 2.
- Pour into prepared brownie pan and bake for 30 minutes or until a skewer inserted into the middle comes out with a few crumbs sticking to it.
- Remove the brownies from the pan when completely cool and cut into squares.
- Eat immediately or store them in an airtight container for 2 days. (Like they’ll last that long.)
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.