Once you've tasted these you're going to want to kiss me or kill me. Seriously, I have no doubt that these brownies will be the best thing you've had in your mouth this year. They are sinfully good with a massive hit of chocolate and a gooey fudge-like centre that melts in your mouth. I finished mine off with a sprinkle of vanilla sugar dust and edible silver glitter for extra sparkle.
You will need:
6 ounces of dark or semi-sweet chocolate roughly broken into pieces
6 tablespoons of unsalted butter at room temperature
1/4 cup of good quality cocoa powder
3/4 cup of plain white flour
1/4 teaspoon of baking powder
1/4 teaspoon course sea salt
2 large eggs
1 cup of granulated white sugar
2 teaspoons of vanilla extract
Preheat your oven to 170ºC (350ºF) and prepare a baking tray with baking parchment.
Create a bain marie. Put the chocolate, cocoa and butter into the bain marie bowl and stir until it has combined then put it to one side to cool slightly.
In a bowl combine the flour, sea salt and baking powder (please note baking powder and baking soda are not interchangeable), you need baking powder for this recipe.
In a separate bowl whisk the the eggs, sugar and vanilla extract until it is pale and creamy. Be careful not to over whisk, about 4 minutes is ample on a medium speed. Add the cooled chocolate mixture and slowly whisk until it has combined fully then add the flour, seasalt and baking powder mix. The brownie mixture will be heavy by this point. Using a spatula push down any mixture on the side of the bowl until the mixture is uniform in colour and texture.
Pour the brownie mix into the prepared tray, spread it to the corners of the tray using a spatula; then bake until a cake tester (or thin knife) comes out clean/ with a few crumbs is ok. If the mixture is still runny bake for a little longer. I baked mine for 15 minutes, tested then returned to the oven for another 10 minutes. It helps to understand your oven when baking brownies. Too long in the oven and they'll be dry, too short and they'll be uncooked.
Once fully baked remove the brownies from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack. Finish with a light sprinkle of vanilla sugar dust or if you prefer a savory bite to balance out the sweet chocolate, grind a little sea salt and throw it over the top. Cut into squares and enjoy.
Store your brownies in an airtight container for up to 3 days… I'll be amazed if there are any left!