The only brownie recipe you will ever need. Flaky on the top, chewy in the middle and unbelievably moreish.
The recipe was created by twelve-year-old
Bradley, Flourish* Head Chef Dean Hoddle-Smith’s son and tested by chocolate-loving colleagues. In the words of everyone in the office, “these are absolutely amazing. Does he have a secret? Why are they so good?”.
Lucky for the office, Bradley provided the recipe, but even better, he’s agreed to share his recipe with any brownie-loving bakers. From children to adults, this recipe is guaranteed to be a hit.
Ingredients
300g of unsalted butter
330g of dark chocolate – broken into pieces
5 free-range eggs
450g of sugar
1 tbsp of vanilla extract
200g plain flour
1 tsp of salt
Method
Preheat the oven to 180°c.
Carefully place a small heatproof bowl over a small pot of simmering water. Ensure the water is not touching the bowl. Place the unsalted butter and pieces of chocolate into the heatproof bowl and slowly stir with a spatula until completely smooth and melted.
Remove the heatproof bowl from the pot and place it to the side to cool slightly. In a separate bowl, using a hand mixer or stand mixer, beat the eggs, sugar and vanilla extract on high until creamy and pale in colour. Tip: the mixture is ready when it coats the back of a spoon.
Pour the slightly cooled melted chocolate into the egg mixture. Note: Do not add piping hot chocolate into the egg mixture, as this will scramble the eggs. Next, slowly sift in the flour and salt. Beat this on low until the flour is fully incorporated. Note: Do not overmix. Pour the mixture into rectangle silicone moulds or a 20cm baking tin and bake for 20 to 25 minutes until the top has formed a light brown crust that has started slightly cracking.
Cool for 15 to 20 minutes before removing the brownies from the rectangle moulds or cutting into them.
Enjoy with a cup of tea or a glass of cold milk!
*Flourish, an in-house corporate caterer, is a subsidy of Blue Strawberry Group, a luxury catering and events company based in London.
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