This is quite simply the last recipe for brownies you’ll ever need. Period. I have had this recipe since I was Monkey’s age. I still refer to my ten year old’s self, hand-written recipe in my Holly Hobbie book when memory fails me on the exact quantities, but mostly I make these indulgent treats from my head. They’re a crowd-pleaser, take about seven minutes to prep, and 30 minutes to bake. Whatever would possess you to make brownies from a box when you can get all the credit for yourself?!
The thing I like best about this recipe, aside from the chocolatey, fudgey, gooey-ness of the end result, is that it’s hard to go wrong. I’ve switched out the regular wheat flour for almond flour or other gluten-free variants, accidentally changed the quantity of sugar or put the oven on too high, and only the latter seems to significantly change the results. Without further ado, here’s the recipe. Remember, use the best quality, freshest ingredients you can get your hands on.
– Stick of unsalted, organic butter (4 oz)
– 4 oz of dark chocolate – I used chocolate chips from Ghiradelli or Guittard as they melt more quickly
– 8 oz of sugar (sadly, refined white sugar gives you the chewiest results but play with organic, cane sugar or other types of sugar)
– 2 fresh pastured eggs
– 4 oz of any flour of your choice: you can use 100% almond flour or 50/50 almond flour and gluten-free flour if you want a gluten-free brownie; or use 100% regular white flour. You can try using brown wheat flour but it will make the brownies dry
– 1/2 tsp of baking powder
– Pinch of salt (like a proper pinch, not a measly one)
– 1 tsp of vanilla extract
- Pre-heat the oven to 325 degrees Farenheit. This is really the key to the whole deal. Having the oven so low makes the sugar melt and you get the fabulous fudgey quality.
- Line a square pan with parchment paper. This is the fastest, easiest way I know to clean a pan (i.e. don’t get it dirty in the first place).
- On a very low heat in a heavy-based pan, start to melt the butter and then add the chocolate chips. I know, you’re not supposed to melt chocolate this way because it can burn, so really, do use a low heat. Melting the butter a bit first seems to protect the chocolate too.
- Once the chocolate and butter are melted, turn off the heat and then add the sugar. Stir until combined.
- Crack the eggs and quickly beat into the melted lusciousness – you don’t want the eggs to cook.
- Add your dry ingredients: flour, salt, baking powder, a few spoonfuls at at time so they combine well and there are no globules of flour.
- Finally, beat in the vanilla essence and pour the thick batter into your prepared pan. Roughly spread in to the corners, but don’t over-work it.
- Put in the oven for exactly 30 minutes, no more, no less.
- Allow to cool for about five minutes and then use a butter knife to cut into squares. It’s much easier to cut at this temperature.
- Now for the toughest part: leave in the pan until cold.