Classic Fudgy Brownies
the only brownie recipe I ever use
This is a recipe from the archives of my old blog, Carrot and Crumb.
Everyone needs a good brownie recipe in their repertoire and this is my go to whenever I need a chocolate fix, which is often. To me these are exactly what a brownie should be - crisp, chewy edges, a dense and fudgy interior and chunks of chocolate running throughout. If you’re a fan of a more cakey brownie, these are most definitely not for you.
Bake the brownies until they're just set and then leave to cool completely (unless you're having them warm and gooey with some ice cream) Once they're at room temperature, I like to stick them in the fridge for a few hours and this just makes it so much easier to cut into clean, neat squares.
RECIPE
makes 12 - 16
A half batch of this will fit in an 8 inch square tin.
225g unsalted butter
3 tbsp cocoa powder
1/2 tsp espresso powder
225g dark chocolate
200g caster sugar
200g light muscovado sugar
4 large eggs
1 tbsp vanilla bean paste
150g plain flour
Pinch sea salt
200g milk, dark or white chocolate, roughly chopped
METHOD
Preheat the oven to 180c/160c fan. Grease and line a 30cm x 18cm rectangular baking tin.
In a medium heatproof bowl, add the butter, cocoa powder, espresso powder and dark chocolate. Set the bowl over a small pan of simmering water and stir frequently until fully melted.Set aside to cool slightly.
In a separate large bowl, mix together the sugars and whisk in the eggs and vanilla until combined. Stir in the chocolate mixture until smooth before folding in the flour and salt. Stir in the chopped chocolate and pour into the prepared tin.
Bake for 30-40 minutes or until just set. Leave to cool completely. To get clean, sharp slices, place the cooled brownies in the fridge for a couple of hours before slicing.