We believe the best kind of brownies are
the fudgy kind. If you think otherwise, trust us, this recipe is sure to
change your mind. Originally created in the 1800s, the decadent US-born
brownie has united chocolate lovers around the world, but we think this
variation is about to take your brownie game to new levels.
Our secret? We make these brownies the day before to get them super
chewy and indulgent with just the right amount of squidginess in the
centre.
Ingredients:
125g unsalted butter,
225g Baking Dark Chocolate,
3 eggs,
335g (1 1/2 cups) white sugar
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 tsp vanilla extract
Pinch of salt
Step 1:
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement)
square cake pan and line with baking paper.
Step 2:
Place butter and chocolate in a heatproof bowl over a saucepan of
simmering water (don't let the bowl touch the water). Stir with a metal
spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour,
cocoa powder, vanilla and salt until just combined. Pour into prepared
pan. Bake for 30 minutes or until a skewer inserted in the centre comes
out with moist crumbs clinging. Set aside to cool completely.