A perfect brownie is one of the best treats possible. Unfortunately, I find most brownies often dry, bland and more like a regular chocolate cake, And while there’s nothing wrong with a chocolate cake; it’s certainly not as satisfying as a brownie!
In a perfect brownie the chocolate should be rich and intense, the edges should be crispy and the inside chewy, fudgy and gooey. This recipe definitely delivers all that.
The first batch I baked in my search for the perfect brownie was a little too dry, the second batch was missing the walnuts (I think brownies really need some nuts for texture) and the third batch…was just perfect. It’s the one I share here.
I combined the best aspects of several brownies recipes. The combination of white and brown sugar (which adds an almost caramel-like taste), the sifting of the flour, the really important baking time (you want your brownies just cooked, the difference between a dry and undercooked brownie is really only a few minutes) and the use of extra dark chocolate for that intense chocolate flavor.
These brownies can be stored (once completely cooled) in an airtight container for a few days. I’m sure they won’t last that long though!
- 4.4 oz (125 gr.) dark chocolate (at least 65% cacao), chopped
- 4.4 oz (125 gr.) butter, in cubes
- 2 eggs
- a pinch of salt
- ½ cup (100 gr.) brown (muscavado) sugar
- ½ cup (100 gr.) caster sugar
- ½ cup (50 gr.) flour, carefully sieved
- ½ cup (50 gr.) walnuts, chopped
- baking tin (I use a 11x7 inch = 28x17 cm brownie pan)
- Heat oven to 340F (170C). Butter the baking pan (you can also line it using foil or parchment paper).
- Melt the chocolate and butter together in a bowl that’s placed on top of a pan with boiling water, but not touching the water (au bain marie). Stir the mixture now and then until the butter and chocolate are completely melted.
- In a mixing bowl, whisk the eggs and salt. Add the sugar and mix (using an electric mixer) until you have a thick and creamy custard.
- Mix the chocolate butter into the egg mixture until well combined. Add the walnuts.
- Use a spatula to fold in the flour until just combined (you don’t want to loose the air).
- Spread the batter evenly in the pan. Bake for 25-30 minutes, but check a little earlier. Be careful: you want the brownies to be just cooked, but still soft and gooey inside. The top should have a shiny crust and the sides should just begin to come away from the tin.
- Let cool completely before removing from pan and cutting into squares.
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