The Indulgent Brownies Everyone Loves
Everyone in my family, except me, is a keen chocolate lover, so a brownie recipe was always going to find its way onto my family’s table. Over the years, I’ve tried many different versions, drawing inspiration from well-known British and American chefs but, most importantly, from one of our neighbours, who proudly takes credit for introducing this delicious treat to Britain.
These brownies are rich, intensely chocolatey, and wonderfully fudgy in the centre. They are just as welcome on a weekday afternoon alongside a cup of tea or coffee as they are as the grand finale to a dinner with friends. The hardest part is waiting for them to cool before cutting that first square. Once you've tasted them, you'll understand why this recipe has earned a permanent place among our family favourites.
Serves 4 (makes about 3 to 4 pancakes per person; quantities can easily be divided for less or doubled for more)
Ingredients
360 gr chocolate (50% to 70% cocoa solids)
225 gr butter
4 Medium or Large eggs
225 gr light brown sugar
75g self-raising flour
75g chocolate chips or chopped chocolate (you can also use walnuts or hazelnuts or a mix)
Equipment
Medium mixing bowl that can be heated (glass is preferred) and seat on top the small saucepan
Small saucepan
Large mixing bowl
Whisk (or if you prefer electric whisk)
Spatula
33 cm × 23 x 5 cm baking tin, lined with baking parchment (but not greased)
Method
1. Heat the oven to 160°C fan or 180°C conventional.
2. Place an inch or so of water in the small saucepan and heat to a simmer. White you wait, break the chocolate into small pieces. Add the chocolate and butter in the medium bowl. Set the bowl over the saucepan containing gently simmering water, making sure the base of the bowl does not touch the water. Leave the chocolate to melt, stirring occasionally (should take 5 minutes).
3. In the large mixing bowl, whisk the eggs well. Mix the sugar into the eggs and whisk again until the sugar is fully incorporated and the mixture has turned a light yellow. This should take about 5 minutes (less with an electric whisk).
4. Remove the chocolate mixture from the heat and allow it to cool slightly. With the help of the spatula, combine the melted chocolate into the eggs and sugar.
5. Stir the flour into the mixture (I do not bother to sift the flour, but you can). Fold in the chocolate chips, chopped chocolate, nuts, or hazelnuts.
6. Pour the mixture into the prepared tin and spread it evenly. Bake for approximately 40–45 minutes (25–30 minutes if making half the quantity). The brownies should develop a crust on top while remaining moist in the centre. A skewer inserted into the middle should still have some mixture clinging to it.
7. Leave to cool in the tin. Cut then into 2–3 cm squares (the brownies are very rich, so I prefer smaller bites) and enjoy.
Tips:
I often mix chocolate chips into half of the brownie batter and nuts into the other half, so everyone gets their favourite version.
This recipe makes a generous batch and freezes beautifully. Even if not eating it all, I always make the full quantity - it's always nice to have a few brownies tucked away in the freezer for later.