My sister-in-law Rachel makes the best brownie I’ve ever tasted. I don’t know where she’d got the original recipe but I assume she’s adapted it over time as I can’t find any recipes with these relative quantities. It’s taken me a while to extract the recipe as Rachel has never written it down so I’ve had to follow and make notes. Hers look better than the photo above; she makes brownie at least once a week so they are as perfect as it’s possible to be.
Ingredients
- 180g good quality dark chocolate
- 180g butter
- 3 large eggs
- 200g caster sugar
- 1 tsp vanilla essence
- 130g plain flour
- pinch salt
Instructions
- Preheat oven to 180C
- Break chocolate into pieces and place in a small saucepan with the butter
- Melt over a low heat and mix together
- Meanwhile whisk eggs and sugar together in a large bowl
- Pour melted chocolate and butter into eggs and sugar mixture mixing all the while (chocolate and butter mix does not need to cool first)
- Add vanilla essence and mix in
- Fold in the flour
- Pour into a 20cm x 20cm silicon tray
- Bake for 20 minutes (or until sides are coming away from side of tray)
- Remove tray from oven and place somewhere where it will cool (onto a granite surface is ideal. Inside of brownie should be squidgy and top slightly flaky
- After 10 minutes turn out onto a board and cut into pieces (this is very rich so small cubes work)
100 Cook Books 