Hope 2014 has started off well for all of you. It may not start off at its healthiest by trying this recipe but you’ll be able to cling on to some post-Christmas indulgence which I personally am quite happy to do while the rain keeps bucketing down here in Wales!
These are referred to as my Nan’s ‘Best Ever’ Brownies because they’ve had those exact words said about them by my 12-year-old cousin, Thomas. “Nan,” he said, “these are the best brownies I’ve ever had.” And I can only agree! I’ve had my fair share of brownies. We’ve both been practicing them and it’s become quite a fool-proof recipe.
Nan’s ‘Best Ever’ Brownies
150 grams of unsalted butter
300 grams of light-brown muscovado sugar (aka unrefined sugar)
75 grams of decent cocoa powder (Green and Blacks is really good for this)
150 grams plain flour
1 teaspoon bicarbonate of soda
pinch of salt
1 teaspoon of vanilla
150 grams of dark chocolate (a cheap cooking chocolate is perfectly adequate, we used one with hazelnuts)
Preheat the oven to 180C/ 350F.
Chop the chocolate into small pieces.
Melt the butter gently in a medium saucepan. Add the sugar and stir with a wooden spoon.
Sift together the cocoa powder, flour, bicarbonate of soda, and salt. Stir into pan with butter and sugar and remove from heat.
In a bowl, whisk eggs with vanilla and add to the brownie mixture.
Stir in the chopped chocolate and quickly pour and scrape into a foil or paper-lined square pan. The deeper the pan, the more gooey the brownies will be so it’s entirely your preference what size you’d want to use.
Cook for about 20-25 minutes. Check with a toothpick in the centre, it should come out relatively clean and the centre should be set. That moment you can really smell the chocolate is one of the best ways to gage when they’re done as well!
All photos are my own and were taken using VSCOcam.