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 Ultimate Chocolate Brownie heaven.
* 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.
Add in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.
In thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.
Once all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.
Pour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.
Transfer to a wire rack to cool completely. (Don’t worry, any cracking will mostly sink in once cooled.)
Don’t attempt to remove your Ultimate Chocolate Brownie from the tin and cut until it’s completely cooled. Trust me, it needs to be cool or it will just get incredibly messy! I assure you it’s worth the wait.
So once they’re completely cooled, remove the Ultimate Chocolate Brownie from the tin, peel off the baking paper & cut into 16 devilishly indulgent slices of heaven!
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…
I hope you all enjoyed the post my lovelies, until next week.
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