Baking and desserts
Fudgy Brownies
A proper brownie is dense and moist, almost like a truffle, with a thin shiny crust that crackles under the knife. That comes from plenty of chocolate and butter and very little flour. The crust forms when the sugar dissolves in the warm chocolate and the batter is whisked hard with the eggs. The hardest part is restraint: take the tin out while the middle is still slightly moist. It is a great dessert for a party and needs only 15 minutes of actual work.
Method
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Heat the oven to 180°C. Line a 20 cm square tin with baking paper, leaving an overhang to lift the brownies out.
Melt the chocolate and butter over a pan of simmering water, or in the microwave in 30-second bursts, stirring until smooth.
Whisk the sugar into the hot mixture for 1 minute, then leave to cool for 5 minutes until warm.
Whisk in the eggs one at a time, mixing well after each. After the last egg whisk for 1-2 minutes until glossy and thick. Add the vanilla sugar.
Sift in the flour, cocoa and salt and fold with a spatula just until no dry streaks remain.
Scrape into the tin and smooth the top.
Bake for 22-25 minutes, until the edges are set, the top is shiny and a skewer in the centre comes out with moist crumbs but no wet batter.
Cool completely in the tin, at least 1 hour, or chill for 30 minutes. Lift out using the paper and cut into 12 squares with a hot knife.
Tips for success
- Overbaking is the classic mistake. A clean skewer means the brownies are already dry; you want moist crumbs.
- The shiny crust comes from dissolving the sugar in warm chocolate and whisking hard with the eggs.
- Do not add eggs to very hot chocolate or they may scramble. Warm, not hot.
- For neat squares, dip the knife in hot water, wipe it dry and clean it between cuts.
Serving and storage
Serve at room temperature or slightly warm with vanilla ice cream, berries or whipped cream. With coffee or cold milk they are hard to beat.
Keep in an airtight container at room temperature for 3 days or in the fridge for a week. Brownies freeze well for up to 3 months.
Variations
- Nutty: fold in 80 g toasted walnuts or hazelnuts.
- Cherry: press 150 g pitted cherries into the top of the batter.
- Salted caramel: dot spoonfuls of caramel on top and swirl with a toothpick.
Calories and macros
Per serving (about 66 g):
Per 100 g: 433 kcal, P 5.5, F 24.7, C 47.1. An estimate based on average ingredient values. Your daily calories ›
