I stand by my outrageous claim that this is the best brownie recipe. Ever. It’s moist, rich and fudgy and delicious hot or cold and satisfyingly chocolatey. It’s easy to make too. There’s no double-baking and not even a pinch of cocoa or coffee granules involved. This recipe wins out over all others because it’s made with excessive amounts of real chocolate.
The skill for this recipe is knowing when to take it out of the oven. To get the finest, silky texture you need to keep a close eye on the oven. Pull the brownie out as the top starts to crack, and just as it begins to pull away at the sides. As you leave it in the pan to cool, the residual heat will continue to cook the inside which needs to be slightly under-done to be properly enjoyed.
Chocolate Brownie Recipe
30 g butter
250 g dark chocolate (I only 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 walnuts (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 125g chocolate, stir to combine and then spread on top of brownie.