The best brownies I’ve ever tasted – recipe

In Iceland, fall is here in all its glory – wind, rain, and all. I really want to swear and curse but then, as I sit here writing this by candlelight, with coffee and brownies, listening to the wind outside I think – nah, this fall isn’t all that bad. It’s so easy to make things all nice and cozy when it starts to get dark again (and the dust is more obvious in sunlight 😉 )

Today I’d like to share with you a recipe for the most incredible brownies. These have chocolate chips in them, both white and milk chocolate. For all you nut-lovers out there, adding about a 100 grams of chopped pistacios or walnuts is just a cherry on top 🙂
The best brownies I've ever tasted - recipeThe best brownies I've ever tasted - recipeSo here’s the recipe:

  • 185g butter
  • 185g good quality dark chocolate
  • 85g flour
  • 40g cocoa powder
  • 50g white chocolate (I usually use Green & Black’s)
  • 50g milk chocolate
  • 3 eggs
  • 275g light brown sugar

Method:

Preheat over to 160°C or 320°F.
Line an 8″ x 8″ backing tin with aluminium foil so that the foil reaches out of the tin. Spray with oil, like Pam, to prevent sticking. Cut some parchment paper so that it fits the bottom of the tin on top the aluminium foil.

  • Melt the dark chocolate and the butter in a waterbath – leave to cool. If we don’t cool this mixture to room temperature it will melt the chocolate chips that go in later.
  • Chop the white chocolate and the milk chocolate into small pieces and set aside.
  • Sift the flour and cocoa powder together into a separate bowl.
  • Whisk eggs and brown sugar in a bowl until the mixture is light and airy, about 3 – 4 minutes.
  • Pour the chocoloate-butter mixture into the egg-brown sugar mixture. Fold carefully with a spatula.
  • Sift the cocoa powder and flour again, now directly into the mixing bowl. Again, fold carefully with a spatula.
  • Pour the entire mixture into the cake tin and bake for about 45 to 50 minutes.
  • Take the cake out of the oven and allow it to cool completely. I often bake it the night before I plan to serve it, and I’ll simply leave it on the counter overnight. Trying to slice up hot brownies can end in a giant, chocolate heap.
  • Get a good grip on the aluminium foil to lift the cake carefully out of the tin. Place it on a board and cut it into suitable pieces.

Now go on, light a candle and enjoy some brownies with a nice cup of coffee or a glass of ice cold milk 🙂

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