These ultimate gooey chocolate brownies have been everywhere with me, from Glastonbury, to Scotland with trampolining at Uni, to birthday parties and everything in between. You’ll be hard pressed to find a better dairy free recipe, trust me.
There are some key elements you have to play with when making these brownies. Number 1, dark chocolate is essential, nothing lighter than Bournville. You need that rich, dark taste to counteract the intensive amount of sugar. Number 2: whisk until you can’t whisk no more. The sugar and eggs really need whipping together, until super light, doubled in size and thick. When at the perfect consistency you’ll see lovely, thick ribbons dripping onto the mix when the whisk is pulled out of the bowl. Number 3: cook for 25 minutes exactly. This will give you the perfect combo of cake to fudge, if you want pure fudge cook only for 20 minutes.
I hope that when you make this recipe, that they will enter your heart and never leave like they have with me. The best brownie recipe, ever.
- 185 g Butter
- 185 g Dark chocolate
- 3 large Eggs
- 285 g Golden caster sugar
- 80 g Plain flour
- 40 g Cocoa Powder
- 5 g Baking powder
- 100 g Chocolate chips
Melt the butter and chocolate together. Set aside to cool.
With an electric whisk, whisk the sugar and eggs together until thick and doubled in size.
Pour the egg mixture into the chocolate mixture and stir.
Sieve the cocoa powder, flour and baking powder into the mixture and stir until just combined.
Add in the chocolate chips and stir again.
Pour into your greased and lined square brownie tin, and cook in the oven at 180 for 25 minutes.
Take out of the oven, leave to cool completely before slicing.