Calling this the ‘ultimate’ brownie may seem like an extravagant claim, but what I mean is that out of all the variations of the classic brownie I have made over the years, this version ticks all the boxes for me. It is super chocolatey, it has that paper thin crackle crust on top, with a dense but fudgy centre. 

If that wasn’t enough, it is easily customisable. 

If you haven’t chosen the dessert for your Easter family meal, then substitute the chocolate chips for crushed mini eggs, and serve slightly warm with a rich vanilla ice cream and it’s out of this world. If you have something else planned for Easter, then this is a great way to use any excess Easter chocolate. HAHAHA! I make myself laugh sometimes… excess chocolate hahaha!

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MUTHERFUDGER'S ULTIMATE BROWNIE

PREP TIME

20 mins

COOK TIME

25 mins

TOTAL TIME

45 mins

 

The ultimate brownie with a crisp top and a fudgy chocolatey middle that is easily customisable

COURSE: Dessert

CUISINE: American

SERVINGS: 15

AUTHOR: madnad

INGREDIENTS

• 250 grams Unsalted Butter
• 250 grams Dark Chocolate 70%
• 1 teaspoon Vanilla Extract
• 3 Free Range Egg
• 1 Yolk
• 300 grams Caster Sugar
• 80 grams Plain Flour
• 50 grams Bournville Cocoa Powder
• pinch Salt
• ½ teaspoon Baking Powder
• 100 grams Milk Chocolate Chips

INSTRUCTIONS

1. Pre-heat the oven to 180ºC / 350ºF / Gas Mark 4. Line a 9" x 9" / 23cm x 23cm and grease with butter or spray oil
2. Place a bowl over a pan of simmering water and melt the 250g chocolate and the butter. Take off the heat just before it has all melted and stir until everything is combined. This way, you don't over heat the chocolate. Stir in the vanilla, and leave to cool
3. Sift together the flour, baking powder, cocoa and salt into another bowl
4. In another larger bowl, place the eggs and yolk with the sugar. Using a hand or electric whisk, beat the sugar and egg together until you have a light mousse-like mixture. This could take 5-8 minutes
5. Take the cooled chocolate and add to the egg mixture, stirring together gently so as not to knock out too much of the air
6. Sift the flour mixture again, this time directly over the top of the batter. Gently fold in the flour along with the chopped chocolate. Stop the moment you cannot see any dry mixture left. Do not over mix

7. Pour into the prepared pan and bake for 25 minutes

8. Allow to fully cool in the pan before cutting into squares

RECIPE NOTES

Make an extra batch, and you can freeze the brownie batter. Foil trays work perfectly for this. Just defrost in the fridge, then bake as usual.

Alternatively, you can freeze the baked brownie in portion sizes, so you can grab a piece when you need a chocolate fix without eating the entire tray. 

Try adding nuts, fudge pieces or sweets instead of the chocolate chips as a way to customise the recipe