Loads have people in the past have asked for my chocolate brownie recipe & unlike a lot of other chefs, I’ve given it out quite freely. Heck at one point it actually sat on my server & anybody with a link could have downloaded it.
I’ve made this recipe on numerous occasions, but predominantly for bake sales to help raise funds for the primary school where my partner works. Everybody asks what the secret ingredient is, but to me it’s just natural partnerings that work naturally with each other, and let’s face it, chocolate goes with just about everything.
So here it is, my ultimate chocolate brownie recipe, enjoy.
- 150g Plain flour
- 50g Cocoa powder
- 300g Eggs (Approx 6)
- 300g Caster sugar
- 150g Muscavado sugar
- 250g Dark chocolate (55% cocoa)
- 300g Butter, un-salted
- 1Tsp of Instant coffee
- A pinch of sea salt
Sieve the plain flour & cocoa powder together.
Melt the chocolate & butter together.
Whisk the eggs, coffee & both sugars together for 10mins on high speed until a thick sabayon starts to form.
On a low speed, gradually add the chocolate & butter mix to the eggs sugar mix.
Gently fold in the sieved flour / cocoa mix & salt.
When fully combined transfer to a greased baking paper lined (just the bottom) tin, needs to be 23cm x 33cm x 4cm.
Bake at 190°c for approx 27minutes, or until risen & firm in the middle. If you’re unsure, test with a cocktail stick (it should come out semi clean but not runny). I use this glass ovenware from IKEA , which I find gives a great even bake.
For a cheaper version:
• Remove the cocoa powder & make the plain flour 200g
• Remove Muscavado sugar & make the caster sugar 450g
Serving suggestions: Vanilla ice cream; Hot chocolate sauce; Creme fraïche; Whipped cream or just on their own.
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