The best ever chocolate brownie recipe is my go-to chocolate pudding. I think it has been on the menu of every kitchen I’ve been involved with for over ten years. A chocolate brownie is a rich, sticky, almost gooey, dark chocolate cake normally baked in a tray. You make brownies using one or more types of chocolate and cocoa powder for an extra chocolate hit. You can add extra chocolate pieces or buttons and nuts added before cooking. There is also a sweeter variation of brownie you make with just white chocolate called a blondie. The brownie was fist made in America at around the end of the nineteenth century.
This is the best ever chocolate brownie, from the menu at the Trinity Arms, Jersey and is served with popcorn, salted caramel ice cream, and white and dark chocolate shavings.
A bit of Best Ever Chocolate Brownie History
Brownies were first recorded in Chicago and Boston but didn’t contain chocolate, the name would seem to be a reference to their colour. A recipe for the first chocolate brownie appeared in 1899. However, a recipe for brownie as we now know it, a chocolaty cake, was not published until 1906. The tradition of a rich, fudgy textured brownie most probably originated in Bangor in Maine. Lots of cookbooks from around that period have recipes for Bangor Brownies.
The Science of Best Ever Chocolate Brownies
Brownie recipes are almost infinite. Some use just chocolate some contain cocoa powder. I personally like the crust that develops on brownies when you use cocoa. The key to a great brownie is high quality chocolate and cocoa if you use it.
- The higher the grade of chocolate, the less cocoa butter the chocolate will contain. This means you will need to add more butter and sugar to the recipe.
- The quantity of flour will affect the texture of the finished brownie, more flour makes for a more cake like brownie. Less flour will produce a more fudge like finish
- For recipes calling for more flour, carefully fold in the flour until it is just incorporated into the mix. For recipes with less flour, you need to thoroughly beat the mix, so the batter fully emulsifies before baking.
- If you refrigerate the batter overnight before baking, your brownies will be much richer. It allows the flavours to develop and creates a better texture.
The secrets to your best ever brownie are first, whisking up the eggs to mix in as much air as possible. This will allow the mixture to rise during cooking. The second is timing. You need to check to prevent the brownies from overcooking, which will make them tough and dry. The great thing is you don’t need to worry because if you follow the instructions your brownie will be the best ever too.
Best Ever Chocolate Brownie Recipe
- Baking Tray
- Non-stick Baking Paper
- Electric Whisk
- 185 gram best quality Dark Chocolate
- 185 gram unsalted Jersey Butter
- 3 large free-range Eggs
- 175 gram Caster Sugar
- 100 gram Soft Brown Sugar
- 85 gram Plain Flour
- 40 gram Cocoa Powder
- 1 teaspoon Vanilla Bean paste
- ½ teaspoon Salt
- 50 gram Dark Chocolate drops Optional
- 50 gram Milk Chocolate drops Optional
- Preheat your oven to 350 F / 180 C / Gas Mark 4. Butter and line a twenty centimetre square baking tray ( the sides should be at least five centimetres deep ) with non-stick baking paper.
- Break the dark chocolate into small pieces and place in a medium sized heavy-bottomed pan and add the butter and vanilla. Place on a very low heat until the butter and chocolate have melted, stirring occasionally to mix them together. Remove from the heat.
- Sieve the plain flour, salt and cocoa powder into a medium bowl to remove any lumps. Save the sieve to one side.
- Crack the eggs into a large bowl and add both sugars, whisk until thick and creamy. The mixture will be really pale and about double its original volume. This is called the ribbon stage. The whisk will leave a trail for a couple of seconds if removed from the mixture.
- Pour in the chocolate mixture and gently fold together, in a figure of eight motion. Carefully mix whilst trying to keep in as much of the whisked air as possible.
- Hold your sieve over the chocolate mixture and resift the cocoa, salt and flour mixture.
- Gently fold this in using the same figure of eight action as before. Stop when the mix is sticky and thoroughly combined. Stir in the dark and milk chocolate drops.
- Carefully transfer the brownie mixture into the lined baking tray and gently level out. Place into the oven and cook for twenty-five minutes. Pull the baking tray to the edge of the oven shelf and carefully shake the brownie. If the brownie is still wobbly in the centre quickly shut the oven door and cook for five more minutes
- When the brownie is done, the sides should not be beginning to come away from the tin. Remove the oven and leave until completely cold. When cold remove from the tin and take off the baking paper.
- Portion as required remember it is very rich. The brownie will keep in an airtight container for two weeks and can be frozen.