The Best Damn Brownies Ever
Yep, I’m claiming it.
I’m a chocolate enthusiast, and one thing I can confidently say is that I know my way around a brownie. When I was a little girl, I used to put spoonfuls of brownie mix in a cup and stir in some water and oil, just to eat an individual portion of brownie batter.
I’ve come a long way since then, which means I now use real chocolate instead of a mix. I definitely still enjoy what’s left in the bowl when I’m done though.
In the past two weeks, I’ve been working at the bakery TPT in Beasain. I make sourdough bread from our own mother starter; I make beurre noisette for almond financiers. But my favorite thing on the prep list? This brownie. It’s rich, moist, and crunchy with chopped walnuts (which should only be left out for allergy reasons, otherwise any respectable brownie should have some texture to it).
At TPT, we make the brownie in a round dish so we can portion like a pie.
I know, it’s super simple, but I swear this brownie recipe could be the only one you use for the rest of your life.
If you’re a line cook and you want to sneak in something sweet when it’s your turn to make family meal, this recipe can be made with a microwave and a Thermomix in 3 minutes flat. If you’re a home cook, make this recipe and invite friends over. Instant popularity and fame ensue. 😉
Moist, chewy, chocolate heaven.
The Best Damn Brownies Ever
300 g Dark Chocolate (70%), chopped
200 g Milk Chocolate, chopped
225 g Butter
3 Eggs
225 g Brown Sugar
75 g All Purpose Flour
7 g Baking powder (about 1 1/2 tsp)
175 g Walnuts, rough chopped
Pinch of salt
Method
1. Heat oven to 375 F / 190 C. Lightly grease an 11″ rectangular baking dish. Alternatively 9″ round works for thick slices, like we do at TPT.
2. In a bain marie or microwave, melt the chocolates and the butter together until smooth. Don’t overheat.
3. In mixing bowl, beat eggs and brown sugar. Drizzle in chocolate mixture. Stir in flour, nuts and salt. Pour into prepared baking pan.
4. Bake for 30-35 minutes, until center is set. Let cool completely before cutting, as this brownie is basically heaps of molten chocolate, just barely set with eggs and a teeny bit of flour.
