Over the last few weeks I had this intense craving for a good brownie and then I had a fairly disappointing one in a cafe and then I thought: This is it, Leo. You have to find the perfect recipe. And I think I’ve come close if not there. They’re fudgy, they have a lovely cracked light brown crust and they definitely leave chocolate all over your fingers and face.
So here it goes:
100g Dark Chocolate (at least 54%)
125g Unsalted Butter
20g Cocoa Powder
1 Tbsp Espresso Powder
180g Caster Sugar
40g Light Soft Brown Sugar
1 Tsp Vanilla Extract
Pinch of Salt
Preheat your oven to 180 degree C.
Add the butter and chocolate to a heatproof bowl, put it over a pan with simmering water (the water shouldn’t touch the bowl) and melt them. When they’re melted and combined add the cocoa powder and espresso powder and give it a good mix. Put it aside to cool down a bit.
Grease and flour an 8 inch square tin. If you prefer more fudgy bits and less of the edges then you can use a bigger tin and double the recipe. Make sure to adjust the baking time though!
In a large bowl combine caster sugar, light soft brown sugar, vanilla extract and eggs and whisk them together. You want to start on a slow speed until they’re combined, then turn it up to the highest setting. You want to whisk this for about 5-6 minutes, until it’s light in colour and texture. Slowly add in the chocolate butter mixture.
Combine salt and flour and slowly add to the rest. Make sure to mix it together slowly so you don’t knock out the air that we put into the mixture. I like to use a spatula to fold it in until it’s well combined.
Then fill it into the greased tin and stick it in the oven for about 20-22 minutes.
Let them cool down a bit but not too much because they’re sooo good when they’re still a bit warm. Especially with a scoop of vanilla ice cream!!