For his birthday this year, my husband requested brownies, instead of a cake. This suited me well, because I LOVE brownies. And their white chocolate variant, blondies!
I’ve been trying to find the perfect recipe, and there are loads online that claim to be the best – the most fudgey, gooey, moist brownies you could ever imagine!
I used to always just make the ones that are in my trusty old Bero book, which are delicious but not very inventive as far as brownies go. I tried one on Pinterest that claimed to be the gooiest brownies in the world, but ended up being the driest. I tried my Hummingbird Bakery cook book, and they were lovely, but very similar to the Bero.
Then, about a month ago, my team at work were having a buffet, so I decided to I would look for yet another recipe and if I couldn’t find one that was amazing, I would go back my beloved Bero, and just experiment with jazzing them up a bit!
Once I found it, I wondered why it hadn’t come in my search previously, because it’s usually one of the first sites that does come up – The good old BBC!
The BBC Good Food site is one I use fairly regularly, I’m rarely disappointed, and I found myself very impressed again! I took them to work, and I came home empty handed, so I decided these were the best choice for my husbands birthday brownies.
It is a large claim to make, but the BBC are right, these quite possibly are the best every brownies!
Here’s how I made them –
They make 16 squares or 32 triangles, but it depends on the size of your brownie tin too. They take about an hour to make, and the site lists them as “more effort” but I think they were really easy to make, with great, straight forward instructions.
- 185g unsalted butter – I always get real butter, something wrapped in foil, not something that comes in a tub, or that says “spread” on it. It tastes better and it doesn’t have any preservitives in it.
- 185g best dark chocolate – The darker better, it gives it a really chocolatey taste!
- 85g plain flour
- 40g cocoa powder – I never actually use cocoa, I use cacoa. Cacoa is natural, it doesn’t have any sugar added, and it even has a few health benefits! It tastes amazing as well.
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar – I love golden caster sugar, its what gives the brownies the fudgey flavor, it looks lovely in a bowl and it smells incredible!
- I melted the butter and the dark chocolate in the microwave – I prefer to do it over the hob, but we don’t have a bowl that fits over the pan properly, and you have to be really careful not to get water in it, because it causes the chocolate to separate. I hate using the microwave! Make sure you can keep an eye on it, 2 minutes was the perfect time for my microwave, but you don’t want it to burn! Then leave it to cool.
- Preheat the oven to fan 160C/conventional 180C/gas 4 – mine is a fan oven.
- Sieve your flour and cacao together into a bowl.
- Chop up your white and milk chocolate – unless you managed to by chunks – carefully with a sharp knife, until you’ve got lots of little pieces.
- Break your eggs into a bowl, and add your caster sugar. You need to whisk them next. You can use a hand whisk, but I would recommend an electric hand held, or a standing mixer. I have an Empire Cookware standing mixer and it’s fantastic – it has a paddle, whisk, and dough hook attachment, a blender and a meat grinder that also comes with a sausage making attachment! I whisked mine on number 4 for five minutes, but depending on your equipment it could take longer, so be patient! It will be pale and about double in size when it’s done. A great tests is to take the whisk/beaters out, and trail some of the mix over the top. If it leaves a mark on the surface before sinking, it’s done!
- Next, pour your melted chocolate and butter over the mousse, and gently fold it together. Usually, I would use my paddle attachment for this, but you need to make sure you don’t loose the air, so I did with with a wooden spoon – I don’t have a spatula – and just really slowly folded it in a figure of eight, until it was all mixed in.
- Re-sift your cacao and flour mix into the bowl. It will all settle over the top of the wet ingredients, and you need to do the same as you did in step 6, gentle folding it in a figure of eight until it is all mixed in. It should look gungy and fudgey, and don’t overwork it.
- Add your chocolate chunks and stir, trying to get them mixed through evenly.
- Pour the mixture into your tin, and push into all of the corners, then smooth the top over. I use a great Lakeland silicone brownie tray, so I don’t need to prep it. I also have the muffin tray and the bread mold in this range, and I have no complaints, if I am buying new bake-ware, this is my go-to range. It does come with separators, but I didn’t use them in this instance as I wanted to serve it as a whole slab, with candles in it.
- The recipe states it should take about 25 minutes. I put it in for about 10 minutes extra. If it wobbles in the middle, it’s not done yet. It can be quite hard to gage but remember that all baked goods solidify a little whilst they are cooling.
Unfortunately, these brownies fell apart when I took them out of the tray, but they still tasted amazing! I’m not sure why this happened, but it doesn’t really matter.
I will be using the recipe again and again, my husband said they were delicious and a sell-able quality, and at work I was told a similar thing! That’s not to say I would try other recipe’s in the future, but this one will be my go-to!
Thanks BBC Goodfood, Lakeland and the various different places I got my ingredients from!