The Best Brownies Ever Recipe
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
10 Mins
22 to 28 Minutes
Image: Chef Jack Greenall
Ingredients
- 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)
Method
- 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.
