The Brownie

The Brownie

  • Servings: 20 squares
  • Difficulty: Super easy
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Black Dog Series

An intense chocolate explosion.

This brownie sits at that irresistible crossroads of being both deeply rich in chocolate yet possessing a light texture that removes it from the area of becoming cloying, as some of the more dense brownie varieties fall into.

The best part? The chewy edges. Perfect when warm and cuddled against vanilla ice-cream.

Ramblings on perfecting this recipe here.

EQUIPMENT

Cookware: 8 x 8 inch baking tin (Important. Size affects the baking time), large heat-proof bowl, small saucepan, medium size bowl

Specialist utensils: Spatula, fine mesh sieve

INGREDIENTS

  • 150 g of 70% chocolate bar broken into rough pieces
  • 220 g butter, plus a knob for greasing the baking tin
  • 1/4 tsp salt
  • 1 tsp instant coffee
  • 1 tsp vanilla extract
  • 180 g light brown muscavado sugar
  • 40 g golden caster sugar
  • 4 eggs
  • 90 g plain flour
  • 10 g cocoa powder
  • 1 tsp baking powder

METHOD

  1. Preheat the oven to 170C (150C fan assisted). Line a baking tin with greaseproof paper and lightly grease with butter.
  2. In the large heatproof bowl add the butter, chocolate pieces, instant coffee, salt and vanilla extract. Melt over a small saucepan that is filled to about halfway up with hot water. Make sure the heat under the pan is low and the water does not touch the base of the bowl when the bowl is resting on top of the saucepan. If the bowl is touching the water then tip some water out of the saucepan.
  3. In a medium bowl, lightly whisk the eggs and sugars together with a fork until combined.
  4. Add the sugary eggs to the melted chocolate and stir well. Sift over the flour, cocoa powder and baking powder. Fold together with the spatula until all combined.
  5. Pour the brownie mixture into the baking tin and bake for 30-35 mins until the top is cracking and the centre doesn’t wiggle like liquid when shaken gently. The brownie should feel slightly springy when pressed but not firm like a cake (the brownie will firm up as it cools and so it shouldn’t be overcooked). Leave to cool in the tin for at least 20 mins before taking out and dividing into squares.

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