We all have different preferences for our perfect brownies. Gooey, sweet, fudgy, cakey, chewy & chocolatey, you name it! Any description goes. Over the years, I have tried a variety of recipes, each with differing results. I now have perfected my recipe for my favourite type of brownies.
My go to recipe makes cakey but also slightly fudgy brownies that are not too sweet. The edges become crispy so there is a nice ratio of crisp to chew. It’s very more-ish and has the nice dark bitter flavour to balance the sugary sweetness. It’s also easy to make; a one-bowl-one-spatula no fuss recipe.
- For fudgy brownies, I find it best to use the double boiler method to melt sugar, chocolate and butter together. It does mean more washing up, but it’s well worth the effort
- The batter is versatile enough to add extra ingredients like cherries, liqueur or walnuts. You can add more sugar if this is not sweet enough
- If you like a bit of crunch in your brownies, toast the sliced brownies in the oven. The outside will harden up, but the centre will remain fudgy.
Makes 16 slices
- 250g unsalted butter (cubed)
- 1 ¾ cups of sugar
- 1 ½ cup of cocoa powder
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 3 eggs
- 1 cup of plain flour
- Handful of walnuts (optional)
- Preheat oven to 165 degrees Celsius.
- Simmer water on a saucepan. In a large heat-safe bowl, add butter, sugar and cocoa powder. Place the bowl on the simmering water, making sure the bottom of the bowl does not touch the water.
- Let rest until the mixture starts to melt. Stir the mixture from time to time, until the whole mixture is combined. It will look grainy but it’s going to be alright.
- Remove the bowl from the saucepan, turn off the heat. Add in vanilla and salt, mix and let mixture rest for 5 minutes until it reaches around room temperature.
- Add in eggs one at a time, and combine well after each addition. (I mean really mix it, it will become more shiny and smoother the more you mix it together)
- Add flour and walnuts and stir until all mixed in (no white streaks). Do not overmix the batter- maximum of 50 strokes.
- Line a square 20x20cm square pan with baking paper.Pour mixture into the pan and even it out. The batter will be thick but very easy to spread
- Bake for 30-40 minutes until an inserted skewer comes out mostly clean. There should be a little residue left of the batter on the skewer- this means that the brownie is going to be fudgy. If you like your brownies cakier, then leave it for longer.
- Leave until completely cool and then slice up into desired sizes.