Why is this the best brownies ever recipe? It’s easy to make. The mixture is almost impossible to screw up (melt the meltables, put everything in a bowl & mix well), and you have easily a ten minute window when you can pull them out of the oven and they’re still good – it’s just up to you whether you want extra crunchy edges or more of the gooey centre.
– Chef Jack Greenall
22 to 28 Minutes
Image: Chef Jack Greenall
200g dark chocolate
300g sugar (I like a mix of caster sugar and light soft brown)
75g ground almonds (or plain flour for nut free)
75g cocoa powder
150g white chocolate, broken into 1cm chunks
Optional: 100g walnuts (I usually opt not)
Grease a medium-sized cake tin and dust with cocoa powder. Preheat the oven to 180C (Gas mark 4).
Melt butter in the microwave (or over a double boiler), add dark chocolate and stir until chocolate melts.
Mixing thoroughly after each addition, add the sugar, then sieve in the flour & cocoa powder, then add the eggs one at a time.
Add white chocolate and walnuts/biscuits (if using) and stir them so they are distributed evenly.
Pour batter into your cake tin and bake for 22 to 28 minutes until the top looks dry and begins to crack a little (the centre can still have a bit of a wobble – it will set as the brownies cool down).
Remove from the oven and allow to cool in the pan, not on a cake rack. Allow to cool for as long as you can bear, cut into squares/wedges, and serve – ideally with a scoop of banana ice cream.
Recipe notes by Chef Jack Greenall
I’ve been cooking these brownies since I was 13, and I can’t remember what cookbook they came from originally because I’ve had this recipe memorised since the second time I made it. And other than minor variations, it really hasn’t changed in a decade and a half.
About this recipe
This recipe is courtesy of Jack Greenall, a oxford-based freelance research chef and founder of Smoke and Thyme – a blog and a supper club. Jack has used his supper club to develop and perfect new dishes to add to his now substantial repertoire.