Ultimate Brownies

Remember when I told you about my search for the ultimate brownies?

And I thought I found them with these fudgy chocolate chip brownies?

Well, they were great, but these are the bomb. These are the ultimate, my favourite, all time best ever, delicious, brilliant brownies.

I really try not to title anything “ultimate” or “the best” on my blog, because there are so many recipes out there that it’s impossible for me to really ever try them all, and because that is just such a huge claim.

But these babies are my favourite, I probably won’t be trying out any different brownie recipes ever anytime soon, and I’m so glad I found them!

Have you made the Baked brownie before? Well lots of people say it’s the richest and their favourite. But these have even more butter, more chocolate, more eggs and less flour. Oh, man.

Remember a little while ago I had a whinge about culinary school and how we didn’t get to make brownies because of the dud substitute teacher?

Turns out he is a sourdough bread instructor and probably shouldn’t have been teaching a cakes class. But anyway, the week after, my usual teacher had us whip up a batch of brownies for everyone to try. And I chose this recipe from our book.

So glad I did! The brownies were DELICIOUS.

I have never had brownies so rich, so gooey, so fudgy, so chocolate-y, so yum. (except maybe for this Nutella version, but they’re different). These are almost creamy, moreish, they have a decadent, rich dark chocolate flavour and just melt in your mouth. No chewing required.

If you are a fudgy, creamy brownie lover, please, please, bake these, because they are totally for you!

Adapted from the WAI textbook, Prepare and Produce Cakes.

This recipe calls for 300 grams of eggs. Nothing at culinary school is measured in units or cups – everything is weighed. I had large eggs, and needed 6 eggs and 1 yolk total for 300g (just under 11 oz). If you don’t have a scale, look for the weight of the eggs on your carton and go from there.

350g unsalted butter, cubed (12 1/2 oz)
400g dark chocolate, at least 70%  (14 oz)
300g eggs (approx 6 extra large eggs, 11 oz)
1 1/4 cups + 2 tbsp caster sugar (300g, 11 oz)
1 tsp salt
1 tsp vanilla
2/3 cup plain flour (100g, 3 1/2 oz)

Preheat the oven to 180 C and line an 9 x 13 inch baking pan with parchment paper.

Melt the butter and chocolate together in a bowl set over a pot of simmering water until smooth and combined. Set aside to cool.

In a medium bowl, mix together the eggs, sugar, salt and vanilla. Do not whisk. You don’t want to aerate the batter.

Mix the egg mixture into the melted chocolate. Add the flour and stir until just incorporated.

Pour the batter into the prepared pan and even out the top, pushing it into the corners.

Bake for about 20-23 minutes, until a skewer comes out with some wet crumbs. For the ultimate fudgy brownie, I would err on the side of under baking. Makes 20 brownies.

22 Thoughts on “Ultimate Brownies

  1. These sound great! ^^ I love to add a little coffee to my brownies to up the chocolatey-taste but not make it mocha-like!

  2. Brownies looks great! :)
    NOTE: You like cookies and my cookies in the bolg! How do they look? I’m waiting for the much, your comments and idea! 😉

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  4. Siori on April 16, 2012 at 7:34 am said:

    Hi! I baked these today, but I had to bake mine much longer than 20 minutes for it to solidify in the oven at 350F. But that doesn’t matter, because these are delicious! I couldn’t find baking chocolate at my local grocers that was 70%, so I used the 60% instead, and they still turned out good. I like how they’re crispy on the outside, but super-moist and chewy on the inside, and best of all, not too sweet. I’m a huge fan of semisweet/dark chocolate (higher cocoa content = higher amounts of dopamine released in brain = happiness), so these were perfect for my tastes, and I plan on giving plenty to my friends at school tomorrow. Thank you for this wonderful recipe, and I hope you enjoy culinary school! :)

    • Hey Siori, I’m glad you baked these because they are my favourite! The longer cooking time probably has to do with us having different ovens :-) I’m really glad you liked them too!! Hope your friends love you for them :-)

      • Siori on April 17, 2012 at 7:53 am said:

        Update: These were super popular at school! Everybody loved them and some asked for seconds, so I’ll definetely have to make more very soon! Oh, and I absolutely love them frozen–they’re so fudgy! 😀

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  9. Ok, I thought I would never try another brownie recipe when I tried Smittenkitchen’s Classic Brownies, but you convinced meg to give these a try :)

  10. Farheen on April 8, 2013 at 8:11 pm said:

    I am madlyy deeply in love with your blogs! each and every recipe is making me drool but I want to try out these ‘Ultimate’ brownies. The problem is I only have around 250g of butter and 200g of dark chocolate at the moment,so do you think it will work ?

    • Hi Farheen.
      Thanks so much! Makes me very happy to hear you like the blog :-)
      As for the brownies – I would say definitely no.
      You can’t just cut out half the chocolate and expect the same result. I would go to the store and buy more butter and chocolate. OR you could use your 200g chocolate, and halve the rest of the recipe as well, and bake in a smaller pan :-) good luck!

  11. Hi! I’m so making this recipe, but I have no dark chocolate, however I do haver cocoa powder, can I use it instead of the chocolate? Sorry if I had made some mistake, I speak spanish. Also I’m a huge fan of your blog! God bless!

  12. I feel like baking yesternite and made this. They were suuuuuuuuuperb!! My favvy kind of brownies. Fudgy and melts in the mouth. Thanks for e recipe!

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