These brownies are utterly dark and delicious. They have beautiful crackly tops, molten fudge filled interiors and crunchy sweet bottoms. If you're a cakey brownie person, this does not fit the brief as there is nothing cakey about these. They are gooey and gorgeous. This is definitely brownie heaven.
- 225g butter
- 100g dark chocolate
- 4 eggs
- 2 cup sugar
- 1 cup flour
- 2/3 cup cocoa
- ½ tsp baking powder
- ½ tsp salt
Preheat your oven to 180C and line a 9x9 inch baking tin with grease-proof paper.
Melt butter and dark chocolate in a pan on the stove, or you can pop it in the microwave in a heat resistant bowl. Once you have a wonderfully dark pool of buttery chocolate, take off heat and stir in sugar and salt. Set aside and allow the mixture to cool slightly.
In a separate bowl, whisk eggs until well aerated and fluffy. I usually tip the bowl slightly and use a handheld electric beater to get as much air in as possible.
Then, whisk in the cooled chocolate, butter and sugar mixture and combine well with the eggs. Sieve flour, cocoa and baking powder and gently fold into the wet ingredients. Avoid over-mixing the batter, having a few streaks of flour in the batter is actually recommended.
Bake for 20-25 minutes, until a skewer inserted comes out with lumps attached. The crust that forms on top while baking may cause the brownie to take longer to cook. Just poke a couple holes in the crust so that the heat penetrates inside.
The gooey texture in these brownies really comes down to baking time. Since all ovens heat differently, do check on your brownies after the 18-20 minute mark. There's a fine line between gooey/ fudgey and over baked/ cakey. These brownies will continue to cook and firm up slightly as they cool, so in my book, taking them out slightly earlier is always better than later.
This is our favourite basic brownie recipe. We often add chocolate chips, nuts and booze to fancy it up.