Brownie has to be our favourite treat ever. With tea, for pudding, even for breakfast, it’s just amazing and a very well loved bake in both our houses, day or night. After realising just how much we love it, we decided to try and find the most amazing brownie recipe, in the world, ever. We have now developed our top three recipes and our top three bought-brownies (though our opinions on the matter do differ). But here’s the shortlist for now.
Best brownie recipes
After some disagreement, we decided to have two number 1s.
Joint 1. Most indulgent brownie.
200g dark chocolate
250g unsalted butter
1 tsp baking powder
65g plain flour
4 large eggs
dash of vanilla essence
Melt the butter and chocolate in a bowl above a saucepan of boiling water. Add the sugar to a bowl along with the vanilla essence. Pour in the chocolatey buttery mixture and stir well. Add the four eggs and mix. Sieve the flour into the bowl and beat until smooth and silky. Line a brownie tin with baking paper (neatly) and pour in the mixture. Bake for around 15 minutes at 170° until the outside is cakey and the middle is still a bit squidgy.
Joint 1. Best store-cupboard brownie
100g dark chocolate
100g unsalted butter
1 tsp vanilla essence
2 large eggs
125g plain flour
2 tbsp cocoa (can be left out to make a less rich but gooier brownie)
Method as above, baking time is around 20 minutes.
3. Best brownie-style dessert: raspberry cheesecake brownie
200g dark chocolate (save one square from the bar for the topping)
200g unsalted butter
250g icing sugar
110g plain flour
400g cream cheese
150g icing sugar
1/2 tsp vanilla essence
300ml whipping cream
100g icing sugar
1 square of chocolate (if you can trust yourself to not eat it whilst baking)
Make the brownie: melt the chocolate and meanwhile, cream the butter and sugar. Add eggs to the creamed butter and sugar one at a time and mix gently. Beat in the flour and mix until smooth. Add the chocolate and pour into a lined tin.
Make the cheesecake: combine the cheese, sugar and vanilla, beat until smooth. Add eggs one at a time and be careful not to mix too vigorously as the eggs will separate. Pour on top of the brownie mixture.
Bake for 30-40 minutes until firm. Allow to cool.
Make the topping: whip the cream and sugar until firm. Options here are to: add some raspberry juice to the cream mixture or add a few whole raspberries to the mixture to give it a nice pink colour. Do not cheat and add pink food colouring. This is not cool. Spread the pink cream over the cheesecake layer and press whole raspberries onto the top. Sprinkle over some grated chocolate if you’re feeling extravagant.
Best bought brownie
1. COOK Boston Brownie (W’s favourite)
Don’t be put off by the fact this brownie normally lives in the freezer, it is incredibly tasty and the fact it freezes is just a bonus. We bought it from a lovely frozen-food shop in Bristol, but have since learned you can buy it online here.
2. Kemi’s Café chocolate brownie, served warm with cream (J’s favourite)
They serve a huge range of cakes at Kemi’s café in Cardiff bay so we were in luck that we visited the day they had made brownies. Despite having visited several times since, I haven’t seen them again. Maybe next time, we’ll ask for the recipe and bake our own because life without these brownies just isn’t the same. Their menu doesn’t do them justice as a lot of the dishes change and it really depends what they’re making on the day.
3. Entropy’s brownie, served with raspberry sorbet
A huge helping of brownie with a lovely raspberry sorbet melting on the top. It made a incredible pudding and we would definitely order it again, but not quite good enough to bake at home. Check out their menu here but note that it changes regularly.
Having said all this, the point should be made that this is an ongoing quest. We will strive, for the good of people everywhere, to eat brownie until we burst in pursuit of perfection. That’s right, we’re just that nice.