Red Folder recipe – Chocolate Brownie with no nuts.
As everyone, I have many version of this bake. I go back to this one again and again, and it is the one I give out if asked. It is quick, simple and never lets me down. Brownies are super rich, they should be light and crisp on the outside, but soft and fudgy on the inside. If you want crunch, add 100g of chopped pecan, brazil or wallnuts, it will not change how this cooks. My children pick the nuts out so I bake without, they are definitely better with them in though. This will give you 12 large pieces, like the pictures I have taken, but I normally cut again into triangles so we do not die of clogged arteries.
- 300g at least 50%cocoa dark chocolate, chopped
- 100g unsalted butter
- ½ tsp sea salt
- 3 eggs
- 50g light brown sugar
- 150g caster sugar
- 1 tsp vanilla extract
- 100g plain flour
- 100g chopped nuts – optional
- Preheat the oven to 180°C fan bake, and line a square tin, mine is 20cm x 20cm (cooking times will change with sizes) with baking paper. You will have to lift the brownie out so make sure you leave a little grab-able paper at the edges.
- Put the chopped chocolate, diced butter and salt in a clean bowl and melt over barely simmering water.
- mix the eggs, sugar and vanilla until light and frothy, then add the melted chocolate.
- Gently fold in the flour and the nuts can go in at this stage if you are using. Pour the mixture into your tin and bake for about 20 – 25 mins. The top should be light and starting to crack. A tooth pick or skewer should come out sticky but not wet.
- Leave to cool completely in the tin, if you lift when warm the slab will break. Cut when cool. Best eaten within two days but will keep for three or four in a good airtight container.