Chatting to my wonderful friend Alice Kirby-Cook in Sydney last night on skype, she asked me for a brownie recipe, it was made quite clear that it had to be the best brownie recipe ever! This one has never let me down, you can throw in a handful of toasted hazel nuts, raspberries, mixed choc chips or walnuts – you will only make them better. Enjoy Alice, gorgeous girl, I can’t believe you left a year ago…. where has the time gone? Looking forward to the verdict!!
Serves 12 – or 2 greedy chocoholics!
300g golden caster sugar
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g finest quality cocoa powder
½ tsp baking powder
Preheat your oven to 180C. Line a 23cm x 23cm brownie pan with baking parchment and set aside. Beat the sugar and butter until light and fluffy. Melt the chocolate, either in the microwave or in a bain marie. Set aside and allow to cool. Stir the melted chocolate into the creamed butter and sugar. Stir in your eggs, lightly beaten. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. Fold the dry ingredients into the chocolate mix until well incorporated. If you are going to add to your brownies, choc chips, nuts etc. do so now, folding them into the mix. Scrape the mixture into the lined brownie pan, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a skewer – it should come out sticky, but not with raw mixture attached to it. Allow to cool fully in the pan and then chop up into squares. If you refrigerate them they go all fudgy!