When I think about the perfect brownie, it needs to be gooey but still hold its shape when cut in to chunks. It needs to be rich and decadent but not overly sickly. I have been using this recipe, based on this recipe from the Hummingbird Bakery for the past 10 years, and I dread to think how many brownies I have made (and eaten) in that time!
- 200g dark chocolate (I tend to use the cheapest supermarket brand as they tend to have a high cocoa content.
- 150g salted butter
- 300g caster sugar (In a pinch I have used granulated which worked fine)
- 130g plain flour
- 3 eggs
- Salted caramel sauce – I usually use Mercers Salted Caramel sauce but this time I couldn’t get hold of it so improvised with Carnation Caramel with a sprinkle of extra salt at the end. I tend to use half a jar/tin but this is own to personal preference.
- Break up the chocolate and melt with the butter either in a bowl over boiling water or in the microwave.
- Once melted, remove from the heat and stir in the caster sugar.
- Stir in the flour until fully combined.
- Add the eggs and stir until the batter is smooth.
- Pour the batter in to a greased and lined baking tray (the one I use measures 35cm but over the years I have used many different sizes – just keep an eye on the brownie as it cooks and adjust accordingly. Luckily this brownie isn’t affected by opening the door multiple times.
- Before putting in the oven add random dollops of the salted caramel sauce to the batter and swirl through, I usually use half of a jar. Sprinkle with sea salt.
- Bake in an oven preheated to 170°C/325°F/gas mark 3 for about 35 minutes.
- Test by inserting a knife in to the middle, it should come out almost clean.
What is your favourite flavour of Brownie? Let me know if you give these ones a go.
First-Time Mama to Rosie – MUA / Retail Manager – Fuelled by Coffee and Concealer – Dairy Free – Weaning Toddler – Extended Breastfeeding.