This is the Best Chocolate Brownie Recipe. Well, it’s the best chocolate brownie recipe that I have in my repertoire. My friends and family may be a little surprised that I am sharing my recipe with you, because when it comes to my talents in the kitchen, baking sweets doesn’t rank very highly. Actually, who am I kidding? It doesn’t rank at all. Not so much because I’m a halfwit who can’t replicate a Donna Hay classic, but because I only bake sweets once or twice a year and I get a bit rusty. Well, that was until I got hooked on the latest series of The Great Australian Bake Off and I got a little bit inspired to fill the baking void in my bag of cooking tricks.
I had never made a Chocolate Brownie up until a few months ago. It’s true. I preferred to stick to my borrowed Armenian Nutmeg Cake Recipe or that full-proof no-bake Mars Bar Slice Recipe when sweets were required. Although I even managed to bugger that up once when the Mars Bars and butter separated and the finished slice was like eating a layer of tooth-breaking rice crisp toffee sitting on a layer of clarified butter.
Everyone I know seems to have a favourite Best Chocolate Brownie Recipe so I set my self the task to find my own.
My sister-in-law is a long-time brownie baker. There’s always a stack of chocolate brownies neatly arranged beneath a glass cloche on her kitchen bench for when the craving strikes. Her tip to me was – make sure you use brown sugar for a chewy bite. Noted!
I then looked into the chewy bite thing. It seems there are two camps when it comes to Best Chocolate Brownie Recipes. You’re either a ‘chewy’ brownie fan, who likes a bit of tooth or resistance when biting into your brownie, or you’re a ‘fudgy’ fan who likes your brownie dense and moist like mud cake.
On top of that, I discovered that a lot of chewy brownie eaters will only eat ‘corner’ or ‘edge’ brownies. Corner brownies come from the corner of the brownie pan and have two chewy edges, while edge brownies have one chewy edge because they are baked along one side or edge of the brownie pan. I’m serious! It’s such a thing that cake pan manufacturers have even created brownie pans with internal divider mouldings so that every brownie piece you bake will have two or three edges!
As it turns out, I like my brownies with a chewy outside and a slightly fudgy inside. I don’t like them rich and heavy like mud cake. The brown sugar my sister-in-law recommended really helps the chew along and the beating of egg and sugar gives the brownies a lovely lightness. I absolutely love an edge brownie but it doesn’t have to be a corner with a double edge. I also like my brownies plain and simple, without the addition of nuts or pretzels or dried fruits. They should be served on their own for afternoon tea or with chocolate sauce and ice cream for dessert.
I hope you enjoy my Best Chocolate Brownie Recipe. It’s been fun in the test kitchen but I think I’ll leave the showstopper baking challenges to those kids on the television.
- 125g unsalted butter, chopped into cubes
- 125g dark chocolate, roughly chopped
- 3 eggs, gently beaten
- 1 1/2 cups brown sugar
- 3/4 cup plain flour
- 1/4 cup Dutch cocoa powder, sifted
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat your oven to 180 degrees.
- Grease a 20cm square pan and line with baking paper.
- Using a mix master on setting 4 - 6 (medium speed) or a set of hand held blenders, beat the eggs and sugar for around 5 minutes until fluffy and the sugar is dissolved.
- Bring a saucepan of water to a simmer. Place your butter and chocolate in a heatproof bowl over the simmering water creating a 'bain marie' and stir until the butter and chocolate are melted and combined. Remove from the heat.
- Add the chocolate mix and vanilla to the eggs and sugar and combine with a metal spoon.
- Gently fold in the four, Dutch cocoa powder and salt.
- Pour the brownie batter into your pan and bake for 30 - 35 minutes until a skewer comes out clean. Allow to cool in the pan.
- To serve, cut the brownie into 16 squares and grate over some chocolate.