A reliable recipe for brownies, it gives a fudgy brownie with a velvety texture.
Brownies – a reliable recipe
23 cm (9 inch) square pan, preferably nonstick
- 160 gr butter, cut in slices (about 5.6 ounces; 11 Tbs. )
- 245 gr granulated sugar (about 8.6 ounces; 1 cup + 1 Tbs.)
- 1/2 teaspoon sea salt
- 20 gr honey or other sticky liquid, like golden syrup, maple syrup, liquid glucose ( about 1 Tbs. )
- 285 gr bittersweet or semisweet chocolate, preferably 50% to 65% cacao solids, chopped ( about 10 ounces )
- 3 large eggs
- 100 gr all-purpose flour ( about 3.5 ounces; 7/8 cup )
Should you wish, you may add 3/4 cup chopped nuts of your choice, e.g. walnuts, pecans, almonds
Preheat the oven to 175ºC (350ºF).
Lightly grease the 23 cm (9 inch.) square pan. Cut a 23 cm (9 inch) – width parchment paper and attach it to the pan, leaving the sides overhanging. These will help you lift the brownie from the pan after it is baked.
In a medium saucepan put the butter and melt over medium heat. When it starts to bubble, remove from the heat and add the sugar and salt and stir with a silicone spatula to homogenise. Add the honey -or sticky liquid of choice- and chocolate and stir until the chocolate melts. If the chocolate doesn’t fully melt, you may return it to low heat for a few minutes, stirring constantly.
Check the temperature of the batter, you need it to be tepid, before adding the eggs. If it is hot, leave it for a few moments to cool.
Add the eggs, one at a time, stirring well after each addition.
Add the flour and stir till no traces of flour are visible in the batter. Now add the nuts, if using, and stir the batter vigorously for one whole minute. Do not shortcut, this is the detail which makes thus brownie recipe reliable. The batter is thick and it is difficult, but it is important to get it stirred well. . The batter should become glossy and seize. Do not use a mixer, as it will incorporate too much air in the batter.
Pour the batter into the prepared pan and bake for 30 minutes. Do not overbake.
Put the pan on a wire rack and leave to cool completely before removing from the pan and cutting in squares.
Should you like to cut neat, clean pieces, leave the brownie in the freezer for a couple of hours.
Preparing in advance and storing:
- at room temperature, in an airtight container for up to 3 days
- in the fridge, in an airtight container, for up to one week
- in the freezer, wrapped with parchment paper, in a sealable bag, for up to one month. To thaw, remove from the bag, unwrap and leave on the parchment paper. It takes less than an hour to fully thaw.
Other sugar substitutions:
You may replace the regular white sugar, with any sugar with fine crystals, like Golden Caster sugar.
All substitutions should be made measured in weight, not volume.
Raw Cane sugar Demerara: due to its coarse crystals, if you use it as it is, bubbles will form on the surface of the brownie. Though this does not affect the taste, you may avoid it by pulsing the sugar in a food processor till fine, before using it.
Dark Muscovado sugar: you may replace the regular white sugar with Dark Muscovado sugar. Dark Muscovado sugar enhances the chocolate flavour. Read this recipe to see how to incorporate Dark Muscovado in a batter.
Light Brown sugar or Dark Brown sugar: You can use these to partially substitute white sugar.
Confectioner’s sugar: not suitable
Low-calorie sweeteners or stevia: not suitable for this recipe