Sunday, 28 August 2011

Del's Delicious Melt In Your Mouth Chocolate Brownies

Del has spent many many years looking for and perfecting the perfect chocolate brownie.. and I think she's pretty close.

I have made these brownies too, and I was surprised at how easy they are to make! Served cold or hot with ice cream they are truly sublime.

Rather than keep the recipe a secret, I think it's always more fun to share the love.


250g of unsalted butter (softened and chopped in to small blocks)
200g bar of plain chocolate (70% cocoa solids, broken up in to squares)
65g of plain flour
65g cocoa powder (the good stuff and definitely not drinking chocolate)
1/2 teaspoon of baking powder
300g of golden caster sugar
3 large (happy) eggs and 1 large yolk
1 tablespoon of vanilla extract
50g of chopped walnuts (or another nut of your choice)
50g of plain chocolate chips

They take about 15-20 minutes to prepare and 30 minutes to bake. I left mine in the fridge over night but if you really can't wait put them in the fridge and wait for at least 1 hour.


1. Pop your oven on first at 180 degrees (a little lower if fan assisted or gas mark 4). Line and grease a tin is about 10inch by 8 inch but I don't think it matters too much how big your tin is.

2. Melt the chocolate... some prefer to do this in a heat proof bowl over water... where as I prefer to just do it on a low heat in the pan. Meanwhile sift the flour, a pinch of salt, cocoa powder and baking powder in to a separate bowl (or do this before hand if you're worried about burning your chocolate, or get a handy helper to do this for you...)

3. In another bowl beat the sugar and butter together until creamy, preferably with an electric whisk on slow. Slowly add in the eggs and the yolk.... the mixture should end up light and fluffy.

4. Gently fold in the melted chocolate and vanilla in to the butter and sugar mix. Then and the flour mixture, walnuts and chocolate chips.

5. Once all nicely folded together slowly tip (or spoon) the mixture in to your tin. Pop it on the middle shelf of the oven and leave for 30 minutes.

6.  30 minutes later the brownies should now have a thin crust on top but feel soft and not completely baked through. Cool the tin and then chill. (At least one hour, but I left mine over night in the fridge).

7. Once nicely chilled turn out the brownies and cut them in to bite sized pieces.

8. Now you can either eat these nice and cold with a hot cup of coffee or tea... Or you can pop them in the microwave for 1 minute and serve with creamy vanilla ice cream... I found some amazing clotted cream Cornish ice cream that worked really well with them. When the brownies are reheated they are VERY hot be careful I ended up with a very sore tongue trying to dive into these too soon.

*9. For extra brownie points... use a vegetable peeler or sharp knife to scrape curls from any extra chocolate and sprinkle over the brownies.