If you visit NOTSOBASICLONDON regularly, you’ll know I don’t usually do cooking posts. However, as I write this we are in our 3rd lockdown due to the Coronavirus Pandemic. To keep myself entertained I’ve been baking lots. One of my go-to recipes in my best ever brownie recipe. It’s the best brownie recipe I’ve ever made. They are perfectly gooey on the inside and crisp on the outside. I also add a big dollops of frozen Nutella to my batter so when they cook it melts JUST enough to be super gooey in the middle. Another thing I do is add a handful of raspberries. This is optional but for me, the sweet raspberries with the Nutella is a match made in heaven. I posted these brownies on my social media and you guys went crazy for the recipe so here it is!
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 100g white chocolate chunks (optional)
- A jar of Nutella (optional)
- Raspberries (optional)
- 3 large eggs
- 275g caster sugar
- Cut 185g unsalted butter into small cubes and add to a microwave-proof bowl with 185g of dark chocolate. You can either pop in the microwave for 60-second bursts (the easier option I think) or you can fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Leave the melted mixture to cool to room temperature.
- Spoon out balls of Nutella onto a plate and place in the freezer ready for later (Optional)
- While you wait for the chocolate to cool and the Nutella to freeze, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas. Break 3 large eggs into a large bowl and tip in 275g of caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. You want to mix this until it looks REALLY thick and creamy. It’ll take a good 7 minutes with a fast electric mixer so by hand it may take a while. Make sure you do this step properly as this is what makes them rise in the oven. A tip to check if you’ve mixed enough is to lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
- In a separate bowl measure 85g plain flour, a pinch of salt and 40g cocoa powder.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together. It’s important to FOLD not BEAT because otherwise, you will knock out all the lovely air you created when you mixed your frothy eggs.
- Add the cocoa and flour mixture to the wet ingredients. Gently fold but don’t over mix.
- Spoon your batter into your baking dish. 12×8 is my baking tin which is the perfect size. Find my special brownie tin here. What I would say is don’t overfill your tray. You only want it filled halfway to give it enough space to rise.
- You can either stop there and have regular chocolate brownies, or you can sprinkle in white chocolate chunks or my personal favourite is to add in the frozen balls of Nutella and a generous handful of raspberries.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie has a very slight wobble in the middle they are done. Remember they will keep cooking after they leave the oven. You may need to leave for another 5 minutes. Judge for yourself.
- Leave the whole thing in the tin until completely cold before cutting. Seriously, I know you want them asap but it will get super messy and it’ll be so much easier to cut when cold.