I stand by my outrageous claims that this is indeed, the best brownie recipe ever. In the world. I have made it many, many times, and it never fails to impress. It’s moist, rich, delicious hot or cold, deeply chocolatey. (that was a bit Nigella wasn’t it? – you know how she seems unable to talk about food without reverting to innuendo?) It is fairly easy to make. I read a Curtis Stone recipe in some magazine somewhere and it requires double baking or boiling or some crazy method. And that’s fine, but when you can get a fabulous result with a lot less hassle, the easy way wins in the end. It’s the recipe you will use again and again.
Chocolate Brownie Recipe
Ingredients:
30 g butter
250 g dark chocolate
80g butter, extra
2 tsp vanilla
1 cup brown sugar, firmly packed
2 eggs
1/2 cup flour
1/3 cup sour cream
1/2 cup roasted hazelnuts (optional)
ICING:
60g butter
125g dark chocolate
Oven at 180C
Method:
Grease and line a 20cm square pan.
Melt butter (30g) and chocolate and stir to combine and leave aside.
Beat butter (80g), vanilla and sugar until smooth and creamy.
Beat eggs in one at a time.
Stir in flour, chocolate mixture, nuts and sour cream.
Pour mixture into pan and bake for about 45 minutes.
Let cool in pan.
Ice when cool.
ICING: Melt butter (60g) and chocolate, stir until combined 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. You can tell it’s overcooked when it starts to solidify.
- 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.
Hey sister woman,
I made my first ever brownie the other day for the ladies at work (I prefer to cook and then watch the people around me put on weight from the 2 blocks of chocolate, butter and full fat sour cream ) but it turned out AMAZING!!!
I’ll admit it was a bit rich maybe a little dense but I took an idea from my friend Nigella and poked holes in the top with a skewer and then poured the icing over. Not sure if this added to the moistness but needless to say it was DELICIOUS so maybe peeps could try the hole poking if they’re making it??
Good recipe though 2 thumbs up and super easy
i’m trying this one, lara!
I love sour cream in baked goods. I bet this would be no exception. Looks like the perfect brownie.
Me too…I hope you have success with this recipe. I have tried many brownie recipes and this one stands out amongst the others. I make it all the time. Let me know how you go!!
like i said the other day, i made it for my work colleagues and they loved it.
i used whole walnuts and didn’t even toast them. i also used milk chocolate for the icing glaze because i didn’t have anymore dark one left. it was great and made a nice colour difference, being slightly lighter than the brownie itself!
good work, cuz!
I love the improvising! It’s what separates the wheat from the chaff!
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OMG im making this tomorrow! Ill keep you posted how it goes!
you go girl! please do let me know how it goes and then post me a piece.
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