I hesitate in calling any recipe “the best”, simply because everyone’s taste is different. So I want to start a new little section over in the rapidly growing Recipe Index with all of my personal favourites.
There’s an abundance of brownies and tarts, cookies and crumbles, pies and desserts on the blog, and I want to make it a little easier for me to log my favourites, and for you to easily find and bake them.
And these brownies, in my humble opinion, are the best.
Basically, if a gooey, fudgy brownie is your thing, then this is the one for you. You’ll never need to look at another recipe again!
These are even better than my Ultimate Brownies. I claimed that they were the ones to end my brownie search. But then I tried this Tartine recipe (way back when I made them for you with Kit Kat!), and it was just instant love.
These have more chocolate, and less butter (see, we’re winning already!). There’s brown sugar instead of white (for extra moisture and caramel tones), and the sugar and eggs get aerated, which results in a melt-in-your-mouth brownie.
I’ve added a little coffee to the recipe to amplify the chocolate flavour too, and an extra pinch of salt never goes astray!
So there we have them – my perfect brownies.
Feel free to adds nuts, chocolate chips, whatever you like! Just be sure to enjoy. X
- ¾ cup unsalted butter (170g, 6 oz)
- 455g dark chocolate, roughly chopped (1 pound)
- 5 large eggs
- 2 cups brown sugar, lightly packed (395g, 14 oz)
- 1 tsp salt, to taste
- 1 – 2 tsp finely ground instant coffee, to taste
- 1 tsp vanilla extract
- ¾ cup + 2 tbsp plain flour (130g, 4.5 oz)
- Preheat the oven to 180 C (350 F) and butter and line a 9 x 13 inch tray with baking paper.
- Cube the butter and put it in a heatproof bowl together with the chocolate. Place the bowl over a pot of simmering water and stir occasionally until the butter and chocolate are melted, smooth and combined. Set aside.
- Using a stand mixer fitted with whisk attachment, whisk the eggs, sugar, salt, coffee and vanilla on a high speed until the mixture reaches the ribbon stage – when it is thick, pale, and falls from the whisk in a ribbon that folds onto itself.
- Fold the chocolate mixture into the egg mixture until incorporated. Quickly but gently fold in the flour, until just combined.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for about 20 - 25 minutes, until the top is lightly cracked and soft to the touch.
- Allow to cool completely before cutting into squares. Makes 20 brownies.
- Happy Baking!
Brownie recipe adapted from Tartine via my Kit Kat Chunk Brownies.