I know there are millions of you out there all claiming to have the best brownie recipe ever…there is always room for one more in my opinion. I catered a wedding for just under 200 gorgeously glamorous guests last week and from all the exotic menu choices the couple could have chosen, the bride and groom had a fun filled tasting and fell in love with these brownies, as part of a trio with lemon possett and mixed berries. Let’s hope they treat each other with the love and appreciation they showed these brownies in my kitchen!
The reason this works, and I’ve been making this recipe for a frighteningly long time now, is that I dispensed with fancy, ‘high solid content’ chocolate – the bog standard, good old Bourneville can withstand anything and doesn’t split or misbehave in any way. I’ve also doubled the quantity of chocolate in relation to the other ingredients. Feel free to splurge if you must but you really don’t need to.
Chocolate Brownies Recipe
- 200 gm bar of Bourneville
- 210 gm butter – probably best to be unsalted, but again, don’t get too worried if you don’t have this in the fridge
- Melt these together in a bowl over a pan of barely simmering water and stir together.
- To this mixture, add:
- 450gm/1lb granulated sugar
- 110gm/4oz plain flour
- 2 tspn baking powder
- 4 beaten eggs
- a splash of Vanilla Extract
Mix all this together until you have a smooth batter and pour into a tin lined with baking parchment. I use a small roasting tin, approximately 28 x 20 cm on the base. Bake at around 170•C for 30 minutes – obviously, you have to know your oven but you probably know by now that to achieve that desirable gooey-ness, you’re looking for a slightly cracked surface with just a hint of a wobble underneath – too much wobble and it isn’t gooey, it’s raw!
Good luck, I hope it’s delicious – they also make the perfect present without too much effort.