World's Best Brownie Recipe

Friday, 25 April 2014

This is a big moment. I have won many a bake off with these bad boys and now its time to pass the recipe on to you. It was DG's birthday a couple of weeks a go so I thought I'd make some brownies for him and so it was the perfect opportunity to take some photos and share the recipe with you! 

Welcome to the World's Best Brownies.

So here's what you'll need:

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large eggs

275g caster sugar

Candles (optional)

Cut up the butter into small cubes and pop them in a bowl with the broken up dark chocolate. Boil some water in a saucepan and sit the bowl on top (not touching the water). 
  • Keep stirring until the butter and chocolate have melted together. Leave the melted mixture to cool to room temperature. Try to resist eating it!  

Whilst the chocolate is cooling you have some work to do. 

First whack the the heat up on the oven (160C fan / 180C conventional / gas 4). Next choose your tin, its recommended to use a shallow 20cm square tin. I'm a rebel and used a rectangle one. Cut out some non-stick baking parchment to line the tin. 

Now grab a little bowl and sieve your plain flour and cocoa powder together. Tap and shakey shake the sieve so they run through together and you get rid of any lumps.

Next you'll need a chopping board, your white and milk chocolate and a sharp knife. You can lean down on the knife to cut the slabs of chocolate into small chunks. 

This recipe creates quite a lot of washing up!! Next up, you'll need your eggs and caster sugar, a medium bowl and a whisk - ideally an electric whisk if you have one.

Break 3 large eggs into the bowl and tip in the caster sugar. You want to whisk the eggs and sugar until they look thick and creamy, like a milk shake. If you have an electric whisk then turn it up high and have a rest. If you don't have one then get ready for some hard work. My arm was almost falling off my the end of this. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. I gave up a bit too early with mine!

Now its time to get mixing all the bowls together. 

First take the cooled chocolate and pour it over the eggy mousse, then gently fold together with a wooden spoon. Plunge the spoon in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. 
The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all your whisking work!

Now grab your sieve and resift the cocoa and flour mixture over the eggy chocolate. Gently fold in this powder using the same technique as before. Be gentle with it and should end up looking gungy and fudgy. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

Pour the mixture into the prepared tin, scraping every bit out of the bowl. Give the spoon a good lick to make sure it tastes delicious. Pop it in the oven and set your timer for 25 minutes. 

    When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. I always use the trusty "clean knife" technique, stick it in the deepest part of the brownie and if it comes out clean then its done. 

    When the brownie is cooked, take it out of the oven. 
    Now for the hardest part. You need to leave the brownie alone, totally alone with no tasting until it has completely cooled down. Messing with it before its cool might mean it'll fall apart so break the rules if you dare! 

    Once its cold you can cut it up however you wish. I usually cut it into triangles. 

    I popped some candles in mine and sang in my bestest loudest voice to celebrate DG's birthday!! 

    So there you have it. The best brownie recipe ever Let me know how yours turned out. 

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    Little London Girl x

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