If there is one thing which stays in my mind when I think back to my favourite baked good as a child, I always think of my Gran’s Brownies. They are the talk of my family, always have been, and always will be. I have always wanted to recreate that same amazing Brownie texture and flavour but have always struggled. This post gives the best ever recipe I have come across with some tips to make the fudgiest Brownies possible! They still don’t compare to my Gran’s but they are still irresistible.
These Brownie’s are super fudgy and rich, and are packed full of chocolate! They taste great heated back up too after baking. There are many things added into brownies these days but I find just keeping it simple is most effective and delicious!
Here are my top tips to the fudgiest/best Brownies:
- Always underbake the Brownie slightly- the best test to the perfect Brownie bake is using a toothpick. If you insert it and it comes out with batter coated in some crumbs it’s time to take them out the oven.
- Do not overbeat the batter, as soon as it’s all incorporated stop mixing! That’s why it is best to beat and mix by hand rather than using a hand-held whisk.
- Use good quality chocolate and make sure the cocoa content is at least 70% if not more
- Don’t rush cutting the squares out. Wait until the brownie is fully cooled before you start cutting or it will just crumble away and be a complete mess
- If you like a crispy layer on the top bake on the top shelf of your oven
Hopefully, with this recipe and the few tips I have given, you can create your ultimate chocolate brownie! Remember the key is to underbake!
Recipe inspired by my Gran and Cafe Delites
- 240g Butter or Margarine
- 2 Tablespoons of Vegetable Oil
- 260g Caster Sugar
- 200g Light Brown Sugar
- 2 Large Eggs
- A few drops of Vanilla Extract
- 130g Plain Flour
- 100g Cocoa Powder
- 200g Chopped Chocolate (at least 70% Cocoa)
- Preheat the oven 170 degrees
- Grease an 8X12 inch tin and then line with greaseproof paper
- Melt the butter in a pan
- Combine the melted butter, oil, and sugars together in a bowl and whisk well until combined. Add the eggs and whisk once again.
- Sift the flour and cocoa powder into the bowl and gently fold just until the ingredients are combined. Make sure you don’t over mix!
- Add 3/4 of your chopped chocolate and stir a couple of times.
- Pour the batter into the tin and then sprinkle the remaining chocolate on top.
- Bake for 15 mins then keep checking the brownie regularly. You will underbake it but it will fully set in the tin. The perfect consistency is when you put a toothpick in the batter will show but there will also be some crumbs sticking.
- Leave to cool in the tin.
- Tip out onto a wire rack and then cut into squares once fully cooled.