Brownie is probably one of my favourite chocolate desserts! I’ve made this recipe so many times after I found the recipe at Technicolor Kitchen , that at one point in the past I knew it by heart! It is a fail-safe recipe made with cocoa powder and this time I decided to add some chunks of Belgian white and milky chocolates to make it extra decadent! And the good news is that they remain with that crispy , crackly top that everybody wants in a brownie.
140g unsalted butter
1 ¼ cups caster sugar
½ cup + 2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 cold large eggs
½ cup all-purpose flour
60g white chocolate pieces + 80g milk chocolate pieces (I used the Belgian brand Galler)
- Preheat oven to 160°C .
- Lightly grease an 20 cm square baking pan with butter or cooking oil spray. Line with parchment paper (or baking paper); set aside.
- In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined.
- Add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside until the mixture is warm.
- Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer.
- Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the chocolate or nuts if using.
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 20-25 min or test it with a toothpick that should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.