Tuesday, 14 June 2016

My favourite brownie recipe ever

I'm a keen baker, and on average I whip up one lot of sweet treats per week. Until recently, however, there has been one recipe that has eluded me - the perfect brownie. Not that my previous attempts weren't delicious -  the ingredients of any brownie recipe are too inherently good that you'd really have to make an effort for a batch to be anything less than yummy. But too often, they would turn out overly dry or excessively sticky, and as texture is so key for a good brownie, this just was not good enough. After trialling a bunch of recipes, I'm pleased to tell you I've stumbled upon the best brownies I've ever made - delicious, moreish, and ridiculously easy to create. 


The recipe in question is the chocolate fudge brownies comes from the infallible Women's Weekly's "Bake" cookbook, but my version is a slight variation on the original. The beauty of brownies is that they are so customisable - you can add or omit ingredients as you please, and they'll still turn out just fine.

Ingredients:
  • 150g butter, chopped coarsely
  • 300g milk chocolate, chopped coarsely (but I just used large chocolate buttons as it's more convenient)
  • 330g firmly packed brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 110g plain flour
  • 140g milk chocolate chips
  • 120g sour cream (as I didn't have quite enough sour cream, I supplemented it with some crème fraîche and it was fine)
  • 110g nuts of your choice (if you can't eat nuts, substitute them for the same weight of coconut, white chocolate, or other ingredient of your choosing)
Method:
  • Grease a lamington tin and line it with baking paper. Mine was around 18x28cm and the brownies were quite thick - chose your tin according to how you like yours.
  • Stir butter and chopped chocolate in a saucepan over low heat until smooth. Cool for 10 minutes.
  • While you're waiting, put the oven on to 180 c. I also used this time to potter about the kitchen, weighing out the rest of the ingredients and tidying up the mess I'd made so far.
  • Stir the rest of the ingredients into the melted chocolate. Pour it into the lamington tin.
  • Bake brownies for 40 minutes, cover with aluminium foil and bake a further 20 minutes. My boyfriend was so excited when my timer went off at the 40 minute mark, as he thought the brownies were ready to be eaten. Alas, it was not so - what deceptive brownies!
  • And they're done! 

The resulting texture is perfect - crisp, caramel-y and chewy on the outside, and soft and gooey on the outside. Once you try one, you can't just stop there - but why would you want to? Bon appétit!
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