I know some may be rolling their eyes and thinking not another brownie recipe! True, there are a million and despite the fact that there is probably a brownie recipe in half of the cook books I own I still find myself searching for “the” brownie recipe. You know the one. I like my brownie really dark and “chocolatey”, squidgy in the middle, it mustn’t be too dry, I like a crackly top and I prefer no nuts in mine but to each their own. So you can see I’m as particular about my brownie as Goldilocks was about her porridge! A lackluster brownie is such a disappointment!
I could go on and on trying out new brownie recipes just in case its “the one” but a couple of years ago I found a recipe in one of my favourite cake books, The Hummingbird Bakery Cookbook. Those brownies were really good, ticking all the right boxes! So that’s the recipe I’ve gone back to, Ive tweaked it a bit over time, adding less sugar than the vast amount in the original recipe. I always use dark chocolate that’s good for eating such as Lindt or Green and Blacks, I’m not a fan of the taste of cooking chocolate. Like the advice to only use wine in cooking that you would drink I believe the same applies to chocolate.
In the picture you will notice that my brownies are quite flat, this is not how I prefer them but I used the pan I bought that calls itself a “brownie” pan, which is rectangular. I would recommend using a square pan so the brownies are deeper thus more squidgy in the middle!
The inspiration for this post comes from my friend, Lorrie, who has asked me more than once for my brownie recipe! (finally, the recipe Lorrie!) I made her some a long time ago and she remembered them! In fact this is my most asked for recipe!
Do you have a favourite brownie recipe? Do let me know, I am quite addicted to brownie recipes!
Brownies (adapted from this recipe)
- 170 grams (6 oz) butter, (if watching your salt intake use unsalted but for an added flavour dimension use salted butter)
- 170 grams (6 oz) dark chocolate, chopped
- 225 grams (8 oz) caster sugar, I use unrefined
- 1 tsp vanilla extract
- 1 tsp espresso coffee powder
- 130(4.5 oz) grams plain flour
- 3 large eggs
- A little icing sugar to decorate (optional)
- Preheat the oven to 170 c, 325 f, Gas 3. Grease and line with baking paper a brownie pan.
- Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt. Stir until combined. Remove from the heat.
- Add the sugar, vanilla and coffee, stir until combined. Mixture will appear grainy.
- Mix together the eggs and add to the chocolate mixture in 3 stages stirring well between additions.
- Add the flour and mix until combined.
- Pour the mixture into the prepared tin and bake for around 20 – 25 minutes. The brownies are cooked when they look cooked on the surface but are still a little soft in the middle.
- Leave to cool in pan and when completely cooled remove from pan and cut into portions.
- Sprinkle with icing sugar.