Since I started using this recipe, I have never heard any negative opinion about my brownies. I know it sounds a little arrogant, but honestly they’re the best and are always a banger.
So let me get straight to the point and tell you what to do!
Prep time: 30 mins, Baking time: 30 mins, Cooling Time: 6 hours.
Preheat that oven at 150°C/ 300°F.
Start with SLOWLY and STEADILY melting 380g/13.4 oz. of milk chocolate and 220g/7.8 oz. of butter in a pot.
Meanwhile, mix the dry part of the dough:
235g/1.8 cups wheat flour, 150 g/ -3/4- cup brown sugar, 200 g/1 cup white sugar, 3 or 4 tablespoons of cocoa powder, a teaspoon of baking powder, a pinch of salt and as much vanilla extract as you want.
Once you’ve mixed all the dry ingredients, it should look like this:
When your chocolate-butter mixture is ready, put it aside and leave it to cool down a bit.
Take an unreasonably high amount of butter and spread it nice and evenly in a spring-form pan in which you laid a baking paper first.
Add the chocolate and butter to the dry ingredients to obtain this sort of crumble pile.
Now, add 5 eggs (one after another, always stirring) and obtain this wonderful brownie dough.
OPTIONAL: if you are allergic to nuts, then ignore this part. If not, just add a bunch of roughly shredded walnuts and stir them in the dough.
Put the dough into the spring-form pan and bake for 30 minutes.
Do not worry if the dough isn’t fully done. This is the point of this recipe.
After these 30 minutes, take it out of the oven and leave at least two hours to cool and keep cooling for 3-4 hours in the fridge. Don’t worry about the dough collapsing.
What will make this brownies so delightful is the butter/chocolate and flour ratio. In the fridge, the butter and chocolate will harden again and make the brownies so incredibly gooey.
Serve with whatever you want or eat it all by yourself until you reach ultimate point of gluttony.
Keep stored in fridge for up to 10 days probably. I haven’t made them last for more than 3 days yet.