Everyone loves a chocolate brownie right? Everyone also swears their recipe is the best. It’s only natural but I wanted to share with you MY recipe. My thick, gooey, fudgey recipe.
My mouth is watering just looking at the pictures!
This is one of the first recipes I learned off by heart as a kid. I have refined it a lot over the years and it is now tried, tested and passed around.
I like to whip my eggs up to a creamy foam before folding the chocolate in as I find it gives slightly more of a rise when baking and then ultimately when they sink on cooling, they are super dense and rich.
200g plain milk chocolate
175g unsalted butter
75g plain flour
40g cocoa powder
250g caster sugar
50g nibbed nuts
- Set your oven to 180c (fan ovens) and line your sheet pan / rectangular tin with greaseproof paper.
- In a bowl over a pan of boiling water, melt the chocolate and butter together until fully melted and mixed together
- With a whisk, beat the 3 eggs and sugar to a creamy foamy consistency. This is easier with an electric whisk or mixer. The lighter, creamier and fluffy the better
- Fold in the melted chocolate and butter mixture gently
- Add the dry ingredients and mix completely
- Add in the nuts and stir well to evenly mix them
- Spoon the mixture in to the lined tin and bake for 25-30 minutes, depending on your oven
- Mark the portion cuts gently when the brownies have finished baking as this makes cutting easier once cooled. I normally get 12 – 16 depending on the occasion
I like to serve mine in small finger sized pieces with a strong black coffee and a side of cream to dunk the brownie in to! mm mm mmm!