Brownies are great. Everybody loves a well baked brownie – you might know someone who doesn’t, but you only remember them because they are one in a million. This recipe is extremely versatile. It’s a rich, moist brownie that you can throw anything into to make it your own. The other great thing about this recipe is it is extremely difficult to get wrong – there is no danger of overmixing anything and it ending up as a chocolatey mess, and I have found that using the basic ranges of ingredients works just as well – just don’t tell anyone!
200g dark chocolate
250g unsalted butter (or baking spread/Stork)
1 tsp vanilla essence
4 large eggs
1 tsp baking powder
65g plain flour
Melt the butter and chocolate in a bowl above a saucepan of boiling water slowly. You can do this in a saucepan directly, but just be sure to do it slowly and keep stirring it regularly – it will be fine. Add the sugar to a bowl (or a large jug) along with the vanilla essence. Pour in the chocolatey buttery mixture and stir well. Add the four eggs and mix thoroughly until smooth. Sieve the flour into the bowl and beat until smooth and silky – you can try very hard – but I have never found it possible to overmix this – just beating it with a wooden spoon until smooth works just fine. Line a brownie tin with baking paper (neatly – this is the most important bit!) and pour in the mixture. Gently bash the tin on the worktop Bake for around 15 minutes at 170° until the outside is cakey and the middle is still a bit squidgy. As a general rule – check your brownie and if it wobbles when you shake it – it needs longer – ideally 5 minutes after the time it stops wobbling. There is a varying degree of squidgyness so if you’re into eating your brownie with a spoon – you probably want to leave it for less time – mine turn out quite sturdy, but moist in the middle. This advice becomes very important when you start adding things like raspberries and cheeseecake topping.
You might like to try adding chopped nuts, chocolate chips, cherries, fresh raspberries (you can add frozen too – but you’ll need to substantially increase the cooking time) or chopped stem ginger. Add to the mixture at the end.
If dark chocolate is not your thing – this recipe works just as well with milk chocolate – just knock the sugar down to 250g and the butter down to 200g.
Adding a cheesecake topping and swirling it through the mixture adds a wonderfully simple, yummy extra. Mix 150g cream cheese with 60g icing sugar and a tsp vanilla extract. Beat in one egg and dollop on top of the mixture. Swirl through with a skewer or knife. Alternatively pipe it in lines and sweep the skewer through it in alternate directions for a posh pattern.
You could use this mixture to create a base for a normal cheesecake, or a triple layered brownie cheesecake. I would recommend halving the recipe and adding the cheesecake and raspberry cream layers according to the recipe here. You could just as easily add a non-baked cheesecake mixture to the top of a thinner brownie base and chill to set. Any other ideas for how to use this ultimate brownie recipe would be greatly appreciated – post ideas below!
For more of our brownie ideas and thoughts, see Our Quest for the World’s Best Brownie.