This is the only brownie recipe you need.
Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen. One bowl, one recipe, and made in less than an hour…what more could you want?
Why add salt to brownies?
Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.
The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!
Dark Chocolate Vs. Milk Chocolate
Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..
Here’s how to make classic fudgy brownies…
- Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
- Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
- Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.
- Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
- Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
- Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
- Remove from the oven and sprinkle with some more Maldon Salt.
- Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.
What to serve with your brownies…
You can’t just have a brownie plated on it’s own!
Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.
If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!