I could make these blindfolded, 10 years in the catering world and a regular, relentless demand for these chocolate slabs of sin, has left the recipe engraved in my memory, possibly forever. Cupcakes may come and go but I don’t think a brownie is ever going to really disappear out of my life. Unsurprisingly there is always a little controversy as to what is the perfect chocolate brownie? Does it have nuts, is it  a soft buttery crumb or an intense fudge, should it have white chocolate drops, dark chocolate drops or raspberries? There is no  right or wrong – you make, and then ideally consume your ‘dream-case’ scenario – hence my brownies do not have nuts – they verge on the ‘gooey’ inside, yet have a rather extraordinary almost meringue like texture as a crust. I am regularly told they are ‘shop worthy’ (not sure if this is a compliment or crime) either way, I still love them. Back in the days of ‘Sugar & Spice’ I used to make them virtually everyday in vast quantities, now it is a one off  – Granny visiting, a pink or blue birthday, a picnic or just one of the ‘beautiful big boys’ coming for dinner.

On that basis, I believe a little bit of ‘chocolate-love’ should be shared, so here is the magic formula. Last word, they do come with a health warning : Very addictive, rather naughty – totally sinful! Try them – you’ll never look back, and as a last justification – given how expensive they are to buy, baking them, can almost be deemed as a ‘austerity measure’ in household management! Mrs.Beeton would be proud.

Chocolate Brownies

200 gms of good quality dark chocolate (min 70% cocoa solids)

200gms of butter

3 organic eggs

250 gms of golden caster sugar

1/2 teaspoon of Maldon sea salt

75gms of plain flour

1. Set the oven to 170 and line a tin (measuring approx 20cm x 30cm) with bakewell paper.

2. Put the 3 eggs, sugar, salt and 1/2 teaspoon of vanilla essence in a Kenwood or other beating appliance and beat very fast for a good 5-8 minutes. You should have a wonderful thick, creamy, frothy mix!

3. Meanwhile melt the butter and chocolate together – I cheat and pop it in the microwave which is probably a dreadful crime, most serious chefs would advise melting it in a bowl above a saucepan of boiling water, either way – melt both together and mix so they are incorporated well.

4. Once the chocolate and butter have melted, add to the egg and sugar mixture folding in with a large metal spoon, now fold in the flour. Pour into the rectangular tin and bake for 20 minutes – check it – it should be slightly risen and have a glossy sheen across the crust and just beginning to crack, if not leave for another 5 minutes. It will carry on cooking once removed from the oven.

Just remember – gooey brownies are good – dry brownies are not! Consume, or as in our family ‘inhale’ (they really do go that fast), with love!

Footnotes:

As a reminder ‘the pink and the blue’ are the ‘little people’ – my 1-year-old daughter and 2-year-old son.

The ‘beautiful big boys’ are my absurdly handsome and delightful stepsons.

Have a happy weekend and pray the sun that was shining at 5.30am (yes sadly that is when our day started with the little people’ continues to beam down.