My perfect brownie

I love brownies, but not just any brownie.  I'm quite picky when it comes to these chocolatey squares.  I only love the fudgy, rich brownies.  The type that has a shiny, slightly cracked top, dense texture and just a tiny bit crumbly.  Not too crumbly or it just means the brownie is too dry and overbaked.  Also, I prefer mine plain without nuts.  If there are chocolate chips or chunks in there, all the better.  

I hate the cakey ones with walnuts in and on them.  A brownie is a brownie.  Chocolate cake and brownies do not taste alike.  A brownie is not a flat chocolate cake. It's not simply a matter of using a chocolate cake recipe and omitting the leavening agents such as baking powder or baking soda.  Nor is it a flatter chocolate cake.  It's not supposed to be fluffy.  If I want to eat chocolate cake, I will make chocolate cake. 

The brownies that I want should be dense with a very rich chocolate flavour.  The top should be a bit crunchy and the inside should be gooey, but not too wet.  They shouldn't be too sweet, either.  For me, the brownie is all about the chocolate.  Sometimes I would have cravings for chocolate and brownies would make the perfect substitute if I don't have any chocolate bars with me.  I would eat them on their own with a nice, cold glass of milk.  Or with a small scoop of ice cream.  Divine!

I have experimented with several brownie recipes over the years.  Some resulted in the cakey ones and when I'm lucky to get the perfect brownie, I would lose or forget the recipes.  Finally, last week, I managed to find a recipe I like.  So, I'm going to post it here so I will not lose it again.

The recipe uses the usual method of making brownies.  You start with melting the chocolate and butter.  Then while that is cooling, you whisk the eggs and sugar.  Then you add the melted chocolate and fold in the dry ingredients.  Then bake.  It's not hard but you need to keep your eye on the timer.  Don't let the brownie over cook or else it'll be dry.  Also, the size of the baking pan will effect your baking time.  Here, the suggested size is a 20cm square tin.  You bake till the brownie just pulls away from the sides and the centre is still a bit jiggly.  I didn't have the right pan.  I only have large ones so I baked them in muffin cups.  They are about 3cm high.  They took between 20-25 minutes.  So, depending on your baking tin, try to adjust the baking time.  Check early and don't overbake!

Brownies

185g butter

185g dark or semi-sweet chocolate, broken into smaller pieces

85g plain flour

40g cocoa powder

3 eggs

250g caster sugar 

Optional : a handful (about 80-100g) chocolate chips or chunks or even chopped nuts if you like

Heat the oven to 180C and prepare the 20cm square tin by lining with baking paper or aluminium foil. This makes it easier to get the brownie out of the tin.

Melt the butter and chocolate over a double boiler.  That means to put the bowl of butter and chocolate over a pan slightly filled with water.  Use low heat and slowly stir the mixture until all the butter and chocolate have melted.  Let the mixture cool slightly.

Beat the eggs and sugar until double in volume and the mixture looks pale.  This should take about 5minutes.

Add the melted chocolate mixture and stir until well-combined.

Sift in the flour and cocoa powder then gently fold in.  Make sure there are no streaks of flour.

Stir in the chocolate chips/chunks or nuts, if using then pour into the prepared baking tin.

Bake for 20-25 minutes.

After you take out the tin, let the brownie cool in the tin.  

Once cold, you can lift it out and then cut into squares.