Hi guys! I’m still alive and kicking despite being knee deep in exam season preparation.
Today I wanted to share the brownie recipe that I found and have been adapting over the past few months, as I think I’ve finally found the greatest brownies that could ever exist on God’s good earth. I mean, the recipe was pretty incredible to begin with (see at the end for a link to the recipe & video!) but there were odd things here and there that I thought it needed to make it more my taste.
I can’t take any credit for the recipe really, as it was all devised by someone else, but I’ll definitely share the alterations I made and explain why I chose to make them.
Without further ado, here are the ingredients and instructions to make the greatest brownies on earth:
- 140g unsalted butter
- 100g cooking chocolate (54% cocoa solids)
- 1 cup granulated sugar
- 2 eggs
- 1tsp vanilla extract (but let’s be real, who actually measures vanilla extract?)
- 3/4 cup plain flour
- 1tbsp cocoa powder
- 1/4tspn salt
- 150g chocolate chunks
- Melt the butter and chocolate in the microwave in 30 second bursts, stirring in between. I always like to cover the bowl with a microwave-safe cover while it’s in there because I’ve had many butter mishaps in the microwave. Also, make sure the bowl you’re using is safe to go into the microwave!
- When the butter and chocolate is fully melted and still hot from the microwave, pour the sugar in and whisk it well until the mixture is as smooth as possible. In my experience, it doesn’t take too long and it’ll look quite smooth when left untouched, though you can definitely see graininess when you move the whisk about. That’s alright! Sugar won’t completely dissolve in it, regardless of how hard you mix
- Wait until the mixture has cooled, before adding the eggs and vanilla extract in. Mix this mixture for a solid minute. I always suggest cracking the eggs in a separate bowl as opposed to doing them straight into the mixture because eggshells are much harder to pick out of such a big bowl (trust me!) Also, I really don’t measure vanilla extract at all, though I probably should. If this is your first baking rodeo then I highly recommend you measure.
- Sift in the flour, cocoa powder and salt, before mixing it all in with a rubber spatula. The original recipe doesn’t call for sifting these in, but ever since I first started baking, my mother has drilled sifting into my head. I actually think it does make it easier to handle the dry ingredients and they become easier to mix in.
- Add your chocolate chunks and mix again until they’re evenly spread throughout the mixture. I’ll be super honest, I don’t really measure chocolate chunks/chips either, but I just stick enough in so it looks alright. This is kind of up to preference and the size/variety of chocolate you’re using. Chocolate chips seem a bit small and inappropriate for brownies, so I always use chunks, even though the chunks I normally use are quite small as well. I think to add a little bit of interest, it might be cool to chop up some of your favourite chocolates into small chunk-sized pieces and add them in instead of chocolate chunks.
- Realise you forgot to preheat the oven and turn it on angrily, and sit silently in rage, waiting for it to preheat.
- I’m joking, I always preheat it beforehand (or at least, most of the time). I don’t know why I never consider preheating the oven and preparing the pan as important parts of the method, but they really are
- BAKE at 160° fan for 30 minutes. I suggest you use a relatively light-coloured pan that’s 9×9 inches, which we’ve recently invested in, and it has honestly transformed the quality of my brownies. It’s crazy how significantly these kinds of things can change the quality of your baked goods.
That’s really it, you guys! 30 minutes in the oven, at least 30 minutes to cool down afterwards, and you’re good to go! Personally, I prefer these brownies the day after I bake them, or when they’ve cooled completely; I always bake late at night so they’re only properly cool the next day.
In terms of how I adapted the recipe from the original, it’s partly due to past experiences and partly due to laziness. The cocoa powder, for example, in the recipe, is recommended to be 1/4 cup, but last time when I used that much, the taste was a little more bitter. I prefer putting only a very small amount of cocoa powder in because I quite like the general sweetness of the brownie. Also, the lady who devised the recipe suggests using two eggs and an egg yolk to make it richer, but I am 100% too lazy to extract the yolk and find a new purpose for the egg white, so I’ve only ever used 2 eggs. I’m sure it would taste better with the extra yolk, but the hassle is too much for me to personally bother with it. Compromises!
Moreover, I think 30 minutes is the ideal baking time, especially in a 9×9 pan. The last time I made them, I put them in for 35 minutes, but they were a little too tough, and even the next day, they were significantly harder.
This has been my experience making the greatest brownies on earth, I suggest if you try your hand at brownies once, you use this recipe, and I’m sure you’ll find it as fruitful and successful as I found it. Here are some pictures of my brownies from last night, where everything came together better than ever before!
I hope you’re all doing well, staying safe, enjoying your lives, living it to the fullest and making your dreams come true through everything you do!
Here’s a link to the written instructions I adapted:
And here’s a link to the very handy YouTube video on them:
Thanks for reading!