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.
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.
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.