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The Best Brownie. Ever.

I think I found it.

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And I tell you, it was a long delicious road from here…

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… to the final fabulous non cakey Brownie.

I freely admit I did not create the Recipe of Awesomeness.

I've mentioned it before, a blog I love, Lemonpi. She gave me the recipe but didn't actually create it either.

The original recipe is from Baked which is now officially on my Christmas wish list. 

In fact when Lemonpi does Brownies she does them with bacon. How cool is THAT? 

I'm not brave enough to do bacon when I've only just met this Brownie, maybe someday soon.

Just to demonstrate my commitment to this challenge (best Brownie evah) I think I'm up to 5 recipes. This one being the sixth. And I've made it twice. The first time is the photograph at the top, and I added white choc chips which you can see in the middle. 

They don't need them.

The white choc chips added crunch and texture variation but tip the balance on the sweet stakes. This Brownie, with its teaspoon of salt, is a perfect perfect balance of killingly sweet and rich and not too much so. 

So I've made them again without the rogue chocolate and they're cooling in the kitchen as I type, making the house smell amazing. 

Before I give you the recipe, allow me to give you the photographic back-story to the photo at the top of this post.

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Trying to take photos of cake-related items without small hands in the frame can be hard.

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Dum-de-dum, I'll just clean up this crumb, then?

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Oh. You can see me?

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I'm just going to see if these Brownies fit into my bag, OK?

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No? Just a little poke?

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Well then, I'll just keep my eye on them and check they don't run away while you're taking their photo.

BROWNIES

(Makes 24. Original recipe from Baked by Matt Lewis and Renato Poliafito. This one from Lemonpi.)

1 1/4 cups plain flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
311g dark chocolate (60 – 72% cacao), coarsely chopped [I used Lindt 70%]
226g unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups caster sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 176′C. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

As if they'll last that long.

xxx

15 Comments on “The Best Brownie. Ever.

deeba
October 1, 2009 at 12:10 am

Saw your tweet & scurried along immediately. Mmmmmmmm, they look so good. I love Lemonpi’s blog too…exquisite! What a sweet little poppet you have…she is adoreable! I’m gonna try these soon. They look very yum!!

Reply
Angie Food Muse
October 1, 2009 at 12:18 am

What a wonderful story and adorable photos to go with delicious looking brownies. Thank you for sharing!

Reply
Jamie
October 1, 2009 at 12:21 am

Ok, this DOES look like the best brownie I’ve ever seen and I am now writing down the recipe. Fabulous! Poor daughter who had to wait!

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Alex Nolan
October 1, 2009 at 1:50 am

Lovely, Fi, just exquisite photos of Tilly too! Will definitely try this – especially if it’s a contender to beat Nigella! Incidentally, why is this better than the rest (Nigella’s particularly?) – you didn’t mention WHY it scored ‘best evah’!

x

Reply
Kells
October 1, 2009 at 7:27 am

Wow – lovely and so quickly to get to #2 on your list darl. Very impressive. PS Tilly is adorable and growing up way too fast! xo K

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Fiona Weir Walmsley
October 1, 2009 at 7:32 am

Alex, yes, very good point. Purely subjective. In fact, lemonpi counselled
me against referring to this as the BEST brownie on those grounds ­ baking
is such a subjective thing. I, personally, was looking for a Brownie with
just the right chew, tiny tiny bit of crunch on top, the right softness and
the right balance of sweet and bitter dark chocolate and cocoa. For me, this
was a better balance to Nigella¹s which I found a tad too stodgy (all due
respect).

On 1/10/09 1:50 AM, “typepad@sixapart.com” wrote:

Reply
Fiona Weir Walmsley
October 1, 2009 at 7:34 am

Kel! Yes it¹s kinda freaky and obscene when you don’t see a little kid for a
while then suddenly they are twice their size. See you in December babe xxx

On 1/10/09 7:27 AM, “typepad@sixapart.com” wrote:

Reply
susan from food blogga
October 1, 2009 at 10:19 am

This is a positively delightful post! Brownies and a cute kid. How can you not score? 😉

Reply
bennoss
October 1, 2009 at 1:52 pm

not brownies but:
Flour-less Chocolate Cupcakes

200g dark cooking chocolate, chopped
160g butter, chopped
5 eggs yolks
1 1/2 cups almond meal
3/4 cup sugar
5 egg-whites

Preheat oven to 170degree C. Heat and mix chocolate and butter over boiling water. Allow to cool slightly, then stir in egg yolks, almond meal and 1/2 cup of the sugar. Set aside.

Beat egg white till soft peaks, gradually adding extra sugar until glossy. Fold in the chocolate mixture. Spoon the mixture into lightly greased six 1 cup capacity muffin tins. Bake for 30 minutes or until cooked. Set aside to cool.

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Alex Nolan
October 1, 2009 at 7:15 pm

Great, thanks for that very good description! I will be trying this very soon. Perhaps I will get Rick to take all the kids out for the day and promise to have tidied AND vacuumed, done the washing and made brownies. What’s the chance of him taking them? All of them? Zero I think! x

Reply
Y
October 1, 2009 at 8:59 pm

I came to see the brownies but got immediately distracted by the cutest little girl and her curious index finger!

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Anna
October 25, 2010 at 1:41 pm

I just found this, I don’t know HOW Ihaven’t come across your blog before, or maybe I have. But I too have been on the hunt for the perfect brownie, ever since I worked at brown’s Bakery in the 90s, and THEY HAD THE PERFECT BROWNIE. Which I have never replicated, but, this book has a brownie recipe, which comes pretty close too!
http://www.bookdepository.co.uk/book/9780740769719/Apples-for-Jam

Let me know if you want to try it. Off to try yours!

Reply
appointment setting
April 26, 2011 at 7:42 pm

I like to eat Brownie. It is my favourite chocolate cake. It is so yummy… I really eating Brownie so many time. Thanks for sharing here great Brownie recipe.

Reply
dragon fish
May 5, 2011 at 2:00 pm

Thanks for given such a great brownie recipe. I like to eat chocolate Brownie. It is fantastic and here all the brownies photos are amazing. It looking so cool.

Reply
karen
March 17, 2012 at 3:47 am

Love the photos you post! My search for the best brownie ever ended several year ago with the recipe at the link given. Now I have to try your recipe to see which is better. 🙂

http://allrecipes.com/recipe/best-brownies/detail.aspx?event8=1&prop24=SR_Title&e11=brownies&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx

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