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
- 200g butter
- 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
- 4 eggs
- 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.