For those with sweet tooth, this is a “can’t-mess-up” brownie recipe for your collection. Why do I say that it is a failure-proof version of brownie? I love brownies. Over the years, I have been collecting a few of these brownies recipes myself and the one that I am sharing with you here is a combination of all. I am proud to say that it is the crème de la crème of brownies and I cannot deny that to get the recipe right, it took many wrongs in my experiment.

Result: Rich, not to sweet, moist and sticky, these are all the characteristic of a Grade “A” Brownie. Oh, and a hint of orange is a nice touch!

My only advice on this one: use quality ingredients for the chocolate and the coco powder, 2 very important things in the recipe. And to follow the recipe as precise as possible, in another word, ditch your diet plan for this one and do not cut down on the measurement for the butter used here.

As a fan of brownie, my job is not complete till I suggest you some ways of serving your brownie. You can be creative and take brownie as a dessert for your guest- just serve warm with some vanilla ice cream. Also, cutting them into smaller pieces works well as a cocktail party serving with some cream and a tooth pick. Lastly, sandwich 2 slabs together with some chocolate mousse in the middle and top to make it as a cake, it will surely give a pleasant shock (if not an instant heart attack) for a loved one on her birthday.

Now, it’s time to fill up those cookie jars.

Bestest chocolate brownies

Difficulty: Beginner
Servings: 12 slices

200gm or 1 cup good quality chocolate – dark (preferably 70% Cocoa)
200gm or 1 cup butter
4 large eggs
Zest of 1 orange
100gm or ¾ cup Plan flour
1tsp Baking powder
50gm or ½ cup Coco powder (good quality)
170gm or ¾ cup sugar
100gm or half cup walnuts roughly chopped
1tsp salt

Method:
Start by placing chocolate & butter in a bowl and melt over simmering water.

Then in another bowl add eggs, sugar & zest and whisk (with a WHISK not a fork), until pale.

Next mix together flour, coco, salt, baking powder then sift* all ingredients.

Once chocolate and butter has melted, take off and cool for 5 minutes. Next whish in the egg mixture then fold in the flour mixture.

Lastly add in the walnuts.

Place in cake tin of your choice, lined first with baking paper and bake for around 15 – 20 minutes on 180°c oven.

Not to over cook, use a wooden skewer and skewer the center of the brownie, when you remove you should be able to see that the skewer is brown from the brownie, if skewer comes out clean, that would mean its over cooked.

*In general, a sieve separates unwanted elements from you ingredients using a tool such as a mesh, net or other filtration or distillation methods, but it is also used for classification of powders by particle size, or for size measurement as an analytical technique. The word “sift” derives from this term. A strainer is a type of sieve typically associated with separating liquids from solids.

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