The best chocolate brownies in the entire Universe

brownies

I have to stop doing this. I have to stop. I try a recipe and in between mouthfuls I’ll be all ‘THIS IS THE BEST BROWNIES/CAKE/TOASTED SANDWICH IN THE WORLD’ and then it’s been decided. It IS the best in the world, until the next brownie/cake/toasted sandwich.

But this is the best brownie recipe in the Universe. It’s got the right amount of chew. The right amount of crunch. The right amount of cake-y bits to chocolate-y bits. When I’m making recipes for my blog, I like to ship the rest of whatever I’ve made to work with Hubby so that it doesn’t sit around home teasing me {and then sitting on my hips after I realise I have no resolve}. Hubby’s workmates declared it the best brownie they’ve ever tasted.

I’ll leave it up to you. Try it. Don’t try it. But if you know a better brownie recipe, I think I need to see it, so share it.

Extremely Chocolatey Brownies

Ingredients

250g dark chocolate chips
225g butter, melted
2/3 cup plain flour
2/3 cup cocoa
1tsp baking powder
2 cups caster sugar
4 eggs

Method

♥ Preheat your oven to 160 degrees Celsius. Grease a 20cm square cake tin, and line with baking paper.
♥ Place flour, cocoa, sugar and baking powder into a large bowl. Add butter and eggs. Mix until combines. Add the chocolate chips, and mix until combined.
♥ Spoon the mixture into the prepared tin. Place in the oven and bake for 1 hour, or until cooked through {you can test with a skewer to make sure it’s not gooey. You want to bake for that whole hour so that sugar does it’s thing and creates that crusty outer and chewy inner. Once cooked, remove from oven and leave in the tin to cool for a few minutes.
♥ Once the cake has cooled slightly, remove from the tin and cute into squares. Eat and enjoy.

Recipe source: This one was originally from the free Bake taste.com.au cookbooks and I’ve just adapted it slightly.

Ingredients

Method

16 thoughts on “The best chocolate brownies in the entire Universe”

  1. Yum I’ve made so many brownie recipes that do not have the right texture I shall try yours on the weekend !

  2. Me too have been in the search of a perfect brownie so I’ll try this as soon as I’ve consumed all the waffles from the past couple of days 😉

  3. I’ve long thought that my own brownie recipe is the best in world, but it’s about time I tried something new, and this looks great.

    My only suggestion (and don’t forget this is *before* I’ve tried it) would be to replace the “250g chocolate chips” with “250g chocolate, roughly chopped”. I’ve always enjoyed the variety that gives rather than all the chips being the same size.

    Now, just need to check how big ‘cups’ are in Australian recipes. I gather that varies from country to country. We like to weigh our ingredients here in the UK.

    • Ok I made them and the verdict is in. They are THE MOST DELICIOUS BROWNIES THAT HAVE EVER BEEN MADE. Ever. Thanks for the recipe. Ah.maze.ing.
      Think I made my point….

  4. Mine have just come out of the oven! Now comes the worst bit: the few minutes waiting for them to cool, which feels longer than the hour needed to bake them… Thanks for the recipe, Chantelle, I’ll probably be too busy eating to report back on how they turned out…

  5. This is basically the same brownie recipe I use however my methods a little different. I melt the butter and sugar in a saucepan then beat in the eggs and add all the other ingredients… such a fan of one pot baking/cooking!

  6. I agree – BEST BROWNIES EVER! I was a bit sceptical as there was actually no melted chocolate in the recipe…..but didn’t matter! My “best brownie” recipe has been replaced again 🙂

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