Recipe: The squidgiest, most amazing brownies you will ever eat. Guaranteed.
As a few people I’ve met up with over the last couple of weeks can attest, I make bloody amazing brownies. As I’m a generous sort (and also don’t have time to bake for you every night!) here’s the recipe (slightly adapted from the original over on Foodbeam)
You will need:
140g unsalted butter
280g caster sugar
80g cocoa powder (Bournville tastes AMAZING in this)
1/4 tsp sea salt
2 large eggs
65g plain flour
1tsp vanilla essence
Some icing sugar for dusting at the end
Also, make sure you have a baking tin (approx 25 x 25 cm), baking paper, and either a heat-proof mixing bowl, or a saucepan that will fit inside another pan.
Ok, let’s bake some stuff!
- Pre-heat that oven of yours to 160°C, and line that baking tray with baking paper
- The original recipe says to use a bain-marie here, but no one actually owns one of those (nor knows what one is), so this is what you do:
Get some water simmering in a saucepan and on top of it you’ll need to put either a heat-proof mixing bowl, or another saucepan. I go with the second saucepan.
Anyway, in your (make-shift) mixing bowl, put the butter, sugar, cocoa, vanilla essence and salt in. Put the bowl on the simmering water in the other saucepan so it gently heats the mixture as you stir. Keep stirring and at some point it’ll turn into a smooth paste kind of mixture. When it reaches this stage and is hot to touch then take it off the heat (and put burn cream on your finger) - When the mixture has cooled a bit add the eggs, one at a time, beating with a fork and stirring for a good minute or so. The mixture should get very smooth and a bit gloopy.
- Add the flour and stir until it all looks like you could quite happily sit there and eat from the bowl (note: do not do this. Raw egg and all that)
- Spread the mixture out evenly in your lined baking tin, then stick in the oven for 20 mins.
- They’ll look a bit un-set when you take them out of the oven, BUT IT’S OK! Try and shift your brownie slab to a cooling rack as soon as it’s at a point when doing this won’t make it fall apart. Dust with icing sugar, allow it to cool properly then slice it up.
- NOW YOU TOTALLY GET TO EAT THEM. YEEEEEAH! Share, if necessary.
