Brownies: we’ve all had them, and they are easy as heck to make.
But actually mastering a brownie is an elusive thing: you need the right recipe, manage the perfect baking time, balance the bitterness of the chocolate with the right amount of sweet, maybe add some crunch to create a good balance in textures… It’s no easy feat.
Below is the recipe that I’ve ended up adjusting over the years. It’s sure to be a work in progress (like most things in life), but give it a swirl!
What you’ll need:
- 110g all purpose flour (3/4 cup + 2 tablespoons)
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/3 cup dark chocolate, chopped (200g)
- 100g unsalted butter
- 3 tablespoons coconut oil
- 3/4 cup granulated sugar (75g)
- 3/4 cup brown sugar (or coconut sugar) (75g)
- 3 eggs at room temperature
- 1 cup chopped pecan nuts (optional)
- 1/3 cup caramel sauce (optional)
How to make it:
- Preheat your oven at 175°C.
- In a large bowl, mix all dry ingredients (flour, baking powder, salt).
- Set a heat-proof bowl over a pot of simmering water. In it, set chocolate, butter and oil. Mix gradually and take off heat once chocolate is fully melted.
- Add both sugars and whisk until perfectly combined (20 seconds).
- Add eggs and whisk until perfectly combined (45 seconds).
- Add dry ingredients to chocolate mixture and mix until combined. Add pecan nuts to the mix (optional).
- Butter a pan and pour batter into the pan. Drizzle the caramel sauce and fold into the brownie butter by running a knife through it.
- Bake for roughly 35 minutes. Insert the point of a knife into it to test: it should come out with a hint of moist brownie on it. You’ll want the brownie to be slightly under cooked to keep it chewy for a couple of days (if it’s around for that long!).
Tips:
- There are millions of ways to do pair your brownie.
If you go classic, sans caramel or pecan, drizzle some rasberry coulis, or pair it with a sweet fruit: rasberries, mango, pears…
And there’s the classic scoop of vanilla ice cream to keep it company of course 🙂