In yesterday’s post, I mentioned that I had made brownies for my flatmate’s girlfriend. These are non-Paleo, gluten-y, non-vegan, packed with sugar… and they are the best brownies ever. I thought I’d share the recipe on here since I haven’t done many food-related posts recently and if there was anything that underlined my new resolution of “balance”, this is it.
I first got the recipe for these when I was 13 from my best friend, and tweaked it until I thought it was perfect. I’ve since baked these brownies for friends, for family, as cookie-brownies, as slutty brownies, as “please help me I have an exam tomorrow” brownies. They are an infallible recipe for those who love fudgy, gooey desserts which just ooze goodness.
And yes, they probably will stick you into a sugar coma.
They are my most-requested baked item, which is saying a lot for the amount of things I used to bake at home. Here in Chile I don’t have scales or a proper oven, so it’s harder for me to test out new recipes – but this one I have made so often that I can just go by eye and measure consistency instead of needing scales.
For anyone wanting a Paleo bronie recipe, keep your eyes peeled in the next few weeks! I’ve been experimenting over the past month or so, but I’ve not wanted to publish a recipe until I’m sure it will be the best possible… Although, unfortunately I’ve not made a recipe yet that compares to this one!
The Best Brownies
Soft and gooey, these chocolate-studded treats are great for any occasion. I like to use a mixture of white and milk chocolate for the chocolate chips, but use whatever combination you prefer (you can even add nuts or fruit if you really want!).
They will be very gooey as soon as they are taken out of the oven (think lava in the middle) but this is due to the high proportion of melted chocolate and butter which will firm up as the brownies cool.
- 200g dark chocolate
- 175g butter
- 150g white sugar
- 180g light brown soft sugar
- 140g flour
- 80g cocoa powder
- 3 large eggs
- 200g extra chocolate, chopped
- Preheat the oven to 180°C and grease a 9×9 pan.
- Heat the butter and the dark chocolate over a pan of simmering water, until both are completely melted.
- Mix in both types of sugar, until the batter is smooth but slightly grainy.
- Sift in the flour and the cocoa powder, plus a pinch of salt, and mix until all incorporated. The batter should now be fairly stiff.
- Beat in the eggs, one at a time. This will loosen the batter until you have a pourable mixture.
- Fold in the extra chocolate until completely mixed in.
- Pour into the prepared pan, and smooth top.
- Bake in the preheated oven for 25-30 minutes or until the top is shiny and crackly but the middle still has a slight wobble.
- Leave to cool and to firm up for 2-3 hours (THIS IS IMPORTANT) or place in freezer for 30 mins to speed up cooling time.
- Slice, and EAT!