I’m not sure if i have posted a brownies recipe on here before? As far as i can remember, it’s only ever been photos (mainly because i always went along as i baked and didn’t bother remembering measurements etc.) , BUT this recipe is by no means something plucked out from my unreliable memory. It’s a recipe i have before tried and tried again yesterday and i can confidently say, passed the mother’s taste test on both occasions. I call it the perfect brownies because it is in my opinion, a great mix between a cakey and fudgey brownie and crazily addictive. And it’s  SO simple to make. All you need are 8 ingredients, most of which i reckon you already have in your kitchen or storing cabinet.

I topped the brownies with chocolate ganache, but this is definitely not necessary considering how decadent these brownies already are. I just like the contrasting texture of it. If you don’t believe my glorifying of these brownies, don’t take my word for it-have a look at the pictures.



R  E  C  I  P  E:

Taken from Joy of Baking

  • 5 ounces (150 grams) semisweet or bittersweetchocolatechopped
  • 1/2 cup (1 stick) (113 grams) unsaltedbutter, cut into pieces
  • 2 tablespoons (15 grams) cocoa powder
  • 1 cup (200 grams) granulated whitesugar
  • 1 teaspoon purevanillaextract
  • 3 largeeggs
  • 3/4 cup (95 grams) all-purposeflour
  • 1/4 teaspoon salt


Brownies:Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about25-30 minutes, or until a toothpick inserted in the center comes out witha little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.