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.
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.
300g semisweet chocolate (11 oz)
60g unsalted butter (4 tbsp, 2 oz)
2/3 cup sugar
3/4 tsp salt
1/2 tsp vanilla
1/3 cup + 1 tbsp plain flour (60g, 1.75 oz)
1/2 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.