Not that I like to crow, but over the years, my brownies have built up something of a reputation. You could almost say they are my trademark. So what’s the secret? It’s difficult to pinpoint but there are three things I consider important. Firstly, the eggs and sugar need to be whisked vigorously so the mixture increases vastly in volume. Secondly, I use a good-quality chocolate with 60–70% cocoa solids. Thirdly, and perhaps most importantly, these brownies must be made with love. Until now this recipe has been a closely guarded family secret, so please value it and use with reverence! These brownies are a celebration of pure indulgence…
- Yield: 12 to 16 depending on size
- 185 g plain chocolate (60–70% cocoa solids), broken into small pieces
- 18 g unsalted butter
- 1 tsp instant coffee (optional)
- 3 large eggs
- 275 g golden caster sugar
- 85 g plain flour
- 40 g cocoa powder
- 50 g white chocolate, roughly chopped
- 50 g milk chocolate, roughly chopped
- 20 cm shallow baking tin, lightly greased and base-lined with baking parchment
- Preheat the oven to 180°C/Gas mark 4. Put the plain chocolate in a heatproof bowl with the butter and coffee, if using. Place over a pan of barely simmering water on a very low heat and leave until melted. Stir to blend together and take off the heat.
- Meanwhile, whisk the eggs and sugar together, using either a free standing mixer or a hand-held electric whisk, until thick, pale and quadrupled in volume. This will take 4–5 minutes in a free-standing mixer, 8–10 minutes with a hand-held whisk.
- Fold the chocolate mixture into the mousse-like egg mixture. Sift in the flour and cocoa powder, then, using a large metal spoon, fold in very carefully so as not to lose the tiny air bubbles. Finally, fold in the chopped white and milk chocolate.
- Pour the mixture into the prepared tin and bake in the oven for about 35 minutes, until the brownie no longer wobbles when softly shaken and the top is dark and shiny. Leave to cool in the tin.
- When cold, carefully turn out onto a clean folded tea-towel to preserve the shiny top, then invert onto a board and cut into squares or triangles. These brownies can be stored for 4–5 days in an airtight tin, or for up to a week in a sealed container in the fridge.