Okay, so I have been going crazy with the brownie recipes lately.
I went from not having any classic brownie recipes on the blog to baking up three different types in such a short amount of time.
It’s because I have been on a search.
For the ultimate brownie.
My idea of the ultimate brownie is fudgyness, chewiness, gooeyness, chocolateyness. I am well aware that hardly any of those adjectives are actually words, but that is how I would describe my ultimate brownie.
Basically, I am looking for the texture of these Nutella brownies, but in classic brownie form.
My pecan brownies had a great chocolate chip, pecan and coffee combination but were a little too cakey for my liking.
The classic brownies I baked most recently were almost there. They were chocolate-y, chewy, moist, and, well, very classic.
But I wanted deeper flavour, I wanted more of a fudge.
And these are it.
They make a small, dense, chocolate-y, fudgy batch of rich brownies. Almost like the texture of a flourless chocolate cake, these are delicious. And I threw in some chocolate chips for good measure.
- 300g semisweet chocolate (11 oz)
- 60g unsalted butter (4 tbsp, 2 oz)
- ⅔ cup sugar
- ¾ tsp salt
- ½ tsp vanilla
- 2 eggs
- ⅓ cup + 1 tbsp plain flour (60g, 1.75 oz)
- ½ cup chocolate chips, optional
- Preheat to oven to 180 C and line a 8 inch square pan or 9 inch round springform tin with foil, dull side up.
- Melt the chocolate and butter together in a heatproof bowl placed over a pot of simmering water. Stir until the mixture is melted and smooth.
- Remove the bowl from the water. Stir in the sugar, salt and vanilla.
- Add one egg and mix until it is completely incorporated. Repeat with the other egg.
- Stir in the flour and beat the batter with a wooden spoon until the mixture is smooth and glossy. Stir in the chocolate chips, if using.
- Scrape the batter into the prepared pan.
- Bake for 25-30 minutes, until a skewer comes out with moist crumbs. Serves 16.
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy