As most of you know, I have been on a quest to find the ultimate chocolate brownie recipe. (Thanks to The Ginger Bakers and their unbelievably incredible gluten free brownie for inspiring me!)
Over the last month or two I have literally made enough brownies to feed a small army. I know what you’re thinking, I’m sick of them now right? NEVER! I am happy in the knowledge that I am the proud owner of the greatest brownie recipe in the whole freakin’ universe. Not to blow my own trumpet or anything, but seriously. These are amazing and you have to try them! Oh, and by the way… did I mention they’re gluten free??
Just because I’m a caring sharing sort of person, I’m going to share my recipe with you lovely lot. So here is what you will need to make 16 pieces of chocolate heaven.
- 200g Unsalted Butter, Room Temp
- 250g Dark Chocolate (good quality)
- 100g Milk Chocolate (good quality)
- 3 Eggs, Room Temp
- 250g Dark Muscovado Sugar
- 1 tsp Vanilla Extract
- 50g Doves Farm Gluten Free Self Raising Flour *
- 20cm/8″ Square Baking Tin
- Electric Stand Mixer or Electric Hand Whisk
* If you don’t require a gluten free recipe, regular self raising flour will work just fine.
Preheat the oven to 190°C/Fan 170°C.
Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)
In a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.
Either in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.
And there you have it. The worlds most incredible brownies. The taste is just so remarkably divine and chocolatey and that texture… oh my word, just so soft & gooey and not at all like those horrifically disappointing things you get in the supermarkets. There’s no dry, cakey brownies in this kitchen! Only exquisitely rich and indulgent ones
You could even turn them into beautifully unique gifts by simply piping on a little swirl of chocolate buttercream frosting and topping with a sugar decoration of your choosing…
In other news, the baking tin featured in this post is part of a fantastic new range from Stellar. They have once again teamed up with the lovely James Martin to create The Bakers Dozen. A combination of quality cookware incorporating 13 of the most used trays, tins & roasters in the kitchen.
I have always loved Stellar cookware. My kitchen cupboards are filled with their incredible tools, tins & pans. What’s not to like? The quality is absolutely outstanding. All items are of a beautiful, heavy quality and non stick. And when I say non stick – I MEAN non stick. Nothing sticks to these bad boys! Not only does this make cooking so much easier, it also makes quick work of the washing up! And I for one, am definitely happy about that.
The loose bottomed square tin I used for these brownies was no exception. The heavy quality tin made for a superbly even bake and despite the fact that the brownie batter was quite thin, not one drop of it leaked through the bottom. Naturally, washing it was incredibly easy and it all just wiped straight off. Even the usually hard to remove, cooked on stuff – came clean off with little to no effort at all. And the best bit? All Stellar cookware comes with a lifetime guarantee. Yep, lifetime.
And because Stellar are so ace, I’m cooking up a fabulous competition with them for you lovely lot. Coming soon so keep your eyes peeled!
And on that note, I hope you all enjoyed the post and I will catch you all next week.