My Favourite Brownies

My Favourite Brownies | Butter Baking

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.

My Favourite Brownies | Butter Baking

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!

My Favourite Brownies | Butter Baking

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.

My Favourite Brownies | Butter Baking

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.

My Favourite Brownies | Butter Baking

I’ve added a little coffee to the recipe to amplify the chocolate flavour too, and an extra pinch of salt never goes astray!

My Favourite Brownies | Butter Baking

So there we have them – my perfect brownies.

Feel free to adds nuts, chocolate chips, whatever you like! Just be sure to enjoy. X

My Favourite Brownies | Butter Baking

  • 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)
  1. Preheat the oven to 180 C (350 F) and butter and line a 9 x 13 inch tray with baking paper.
  2. 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.
  3. 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.
  4. Fold the chocolate mixture into the egg mixture until incorporated. Quickly but gently fold in the flour, until just combined.
  5. Pour the batter into the prepared pan and smooth out the top with a spatula.
  6. Bake for about 20 - 25 minutes, until the top is lightly cracked and soft to the touch.
  7. Allow to cool completely before cutting into squares. Makes 20 brownies.
  8. Happy Baking!

Brownie recipe adapted from Tartine via my Kit Kat Chunk Brownies.

22 Thoughts on “My Favourite Brownies

  1. Debra on June 17, 2014 at 10:43 am said:

    I love trying all your recipes..would you mind adding a print button so we could just copy the recipe and not all the lovely save on ink of course…it’s really tricky trying to count and scroll to the right place to copy just the recipe..thks so much..I love Brownies..gonna try these right away..

  2. Debra on June 17, 2014 at 10:45 am said:

    I’m sorry..I didn’t realize that I needed to go to your site..was just trying to copy it from the email..there is a print icon there..thks so much…

  3. These brownies definitely look like my type of brownies!! I`ve actually been searching for a brownie recipe that turns out like these! Thanks! 😀

  4. I’m not always excited about things chocolatey, but brownies are definitely a pleasure. Especially fudgey ones with a crisp top like yours have. Mmm.

  5. Jaclyn on July 2, 2014 at 7:04 am said:

    These were phenomenal!!

  6. I purchased the Tartine cookbook after seeing your pretty pictures of their lemon bars a while back. I’ve got many brownie recipes already, but you made these sound so good that I took the cookbook from my shelf and got baking. You were right, best classic brownies recipe!

    • Oh I’m so happy to hear that! I love that book, it’t such a staple in my home kitchen. And I’m so glad that you loved the brownies too :-)

  7. Pingback: Tartine Brownies | Chocolate & Co

  8. My lil sister and I had a brownies craving and after looking at recipes this looked like ‘the one’
    Considering the fact the plate is now empty, they were amazing!

  9. Can i just melt the butter and chocolate using the microwave? Lazy me, i know :)

  10. Hi! I want to ask if it is okay to use white sugar instead of brown sugar? thanks! :)

  11. darren on July 26, 2015 at 6:12 pm said:

    Hi. I made the kit kat version and really enjoyed it (though found the wafer didnt maintain its crunch). Anyway, My question is which sort of choc do u use? I always use callebaut 70 pc (I buy as a 5kg bar!). However many others find this too strong and actually prefer lower quality chocolate! Not sure whether to sub some milk choc for the 70 pc next time or just use a cheaper less strong choc.

    • Hi Darren! I don’t think there’s any need to downgrade your chocolate, as I believe you can really taste the quality (or lack thereof) in a finished product. 70% can be a bit strong for some tastes/recipes. I use Callebaut 54%, and I buy the callets so I don’t have to do any chopping. Happy baking!

      • darren on July 28, 2015 at 9:15 am said:

        Thanks. Ill try with 54. I quite like getting and chopping the 5kg bar. 5.5lb bags are cool too and alot less work!

  12. Patrice on December 30, 2015 at 9:32 am said:

    My oven is crap and the 180 for 25mins is not enough, it’s not cooking?? Should I use a bigger pan? I am using the one you suggested and it’s still uncooked in the middle, or should I turn the heat down and cook for longer?

    • Hi Patrice, I would just keep cooking at 5 min intervals until they seem just set :-) If you feel like they’re burning on the outside, then turn it down to 160. Good luck!

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