I stand by my outrageous claim that this is indeed, the best brownie recipe ever. In the world. I have made it countless times and it never fails to impress. It’s moist, rich, delicious hot or cold, deeply chocolatey…ooh…that was a bit Nigella wasn’t it? It’s easy to make, there’s no double baking or crazy methods involved and it’s made with excessive amounts of real chocolate which means the chocolate flavour is tangible and not that nebulous hint of chocolate that cocoa promises but never delivers.
This recipe fits my criteria for recipes to keep and post on this blog, which is outstanding results with minimal fuss and simple ingredients. It’s the recipe you will use again and again.
Chocolate Brownie Recipe
30 g butter
250 g dark chocolate (I always use Cadbury Bourneville)
80g butter, extra
2 tsp vanilla
1 cup brown sugar, firmly packed
1/2 cup flour
1/3 cup sour cream
1/2 cup roasted hazelnuts (optional)
125g dark chocolate
Oven at 180C
Grease and line a 20cm-ish square pan.
Melt chocolate broken into squares and 30g butter, stir and put aside.
Beat butter (80g), vanilla and brown sugar until smooth and creamy.
Beat eggs in one at a time.
Stir in chocolate mixture, nuts and sour cream and then add the flour last.
Pour mixture into pan and bake for about 45 minutes or until the surface starts to crack and the edges pull away from the sides of the pan.
Let cool in pan.
Ice when cool.
ICING: Melt butter (60g) and chocolate, stir to combine and then spread on top of brownie.
Notes on the recipe
- I melt my chocolate in the microwave. I use the lowest power setting and go minute at a time. If it starts to solidify you’ve overcooked it.
- Don’t just leave this brownie cooking for 45 minutes….keep an eye on it. I find it generally takes less time to cook it perfectly…and this still means the sides are just a little over cooked, but otherwise the inside will be under cooked.
- If you find the outside cooked to quickly, turn the oven right down and leave it in until cooked, you could even put some foil on the top.
- The top will crack, but that’s ok. You know it’s cooked when the sides lift away from the pan. But you don’t want an over cooked brownie….if anything it’s better a little underdone.
- You’ll need two packets of dark chocolate for this recipe. Use eating chocolate, not cooking chocolate.