For me chocolate brownies should be very, very dark, rich and fudgy in the middle. I have experimented with a number of recipes ranging from Nigel Slater, who likes them a bit cakey, to Nigella who is definitely with me on the fudgy. This is my version and I think it combines the ideas of both to turn out the richest, darkest brownie.
Ingredients
300g 70% dark chocolate – 3 bars
¾ cup of caster sugar (200g)
1 ¼ packs of softened unsalted butter (300g)
4 large eggs
½ cup of cocoa powder (70g)
½ cup of plain flour
Pinch of salt
Set the oven to 160C (fan), 175C. Line a baking tin with parchment (approx.20x15cm).
Break the chocolate and melt it in a bain marie (a bowl above a pan of boiling water, do not let it touch the water). Whisk the butter and sugar together in a mixer until it is light and fluffy. Let the chocolate cool to room temperature. This is very important as the hot chocolate will split the mixture if added to the butter too warm. Break the eggs into a bowl and gently break them up with a fork. The with the mixer on slow add the eggs approximately one at a time. Again this will stop the mixture splitting. Turn the mixture up to high for a minute or so. Sift the flour and cocoa powder and add the salt. Using a large spoon, fold the melted chocolate into the butter mixture. It should be smooth. Then fold in the flour and cocoa powder. Put the mixture into the baking dish and put it in the oven for 30 minutes. Whilst it is cooking get a larger tray, fill with cold water and ice. Once the 30 minutes is up, take it out of the oven and place the baking tray into the iced water bath. Do not let water go over the edge. This will stop the mixture cooking. The brownies are now cooked, but they are not finished. They need to cool completely and set. Put them in a cool place and then once cool, put them in the fridge. They are best left overnight to set completely.
To cut them, boil some water. Heat a sharp knife in the water. Shake off the water and cut through the brownies. They should be firm and dark in the middle. You can just eat them cold or now you can heat them through and put ice cream on top for a pudding.