The Ultimate Ultimate Chocolate Brownie

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Chocolate brownies – soft, squidgy, fudgy, dense, with a meringue-like crust on top.  But what makes the Ultimate chocolate brownie even more ultimate?  I started with Micah Carr-Hill’s Ultimate chocolate brownie recipe from Green and Black’s Ultimate Chocolate Recipe Collection, and then I substituted some of the caster sugar for dark Muscovado sugar, and added chocolate chunks.  And I made them deeper, because I’m greedy. That’s how!

Ingredients

400g unsalted butter

500g dark chocolate (at least 75% cocoa)

7 large eggs

425g caster sugar

175g dark Muscovado sugar

1-2 tablespoons vanilla extract

270 white plain flour

a pinch of salt to taste

Preheat the oven to 180C and line your baking tin with greaseproof paper.  The tin I use is a loose bottomed square cake tin, that measures 20cmx20cm.

Melt the butter and 400g of the chocolate in a bowl over a pan of hot water.  There’s a lot of it, so this will take a while, but don’t be tempted to turn up the heat or the chocolate will take on a grainy texture.  Allow to cool a little.  Chop the remaining 100g of chocolate into generous chunks and set aside.

With an electric mixer, both sugars together to break up the chunks of Muscovado a bit, then add the eggs and continue to beat until the mixture increases in volume and leaves ribbons when you lift the beaters out and let the mixture fall.  This contributes to a nice crusty top.  It will take about 10 minutes of beating.

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Pour the cooled chocolate and butter into the egg mixture along with the vanilla extract, and mix to combine.  Sift the flour into the mixture along with a decent pinch of salt, followed by the chocolate chunks.  Combine thoroughly, and scrape into the tin and bake for 25-30 minutes until the top is crusty.  How long you cook it for is a bit flexible, because everyone has their own idea of ultimate brownie texture, and  ovens are variable.  Remember that the melted butter and chocolate will solidify when the brownies cool, so you’re not looking for a dry crumb.

Allow to cool before turning out and cutting into squares.  I reckon 25 pieces is about right, as these are very deep and rich.

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