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
30 g butter
250 g dark chocolate
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 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.