We’re not bragging when we say Josh makes a damn good brownie. He is pretty known for them. He makes them for the café and we have some at home sometimes too. We’ve also made them for almost every event we’ve catered and they always go down well.
He’s tried a lot of different methods. So many people out there say they make the best brownies but we’re adamant Josh’s are the best. They’re not cake-like and are nearer a truffle texture. So chocolatey.
They’re quite easy to make and you can easily increase or decrease the quantities. This recipe makes 10 large brownies but you can probably get 12-15 smaller brownies out of the tray.
Ingredients | Makes 10 Brownies | Takes 1 Hour
250g dark chocolate
150g brown or Demerara sugar
150g caster sugar
4 large eggs
1 cup plain flour
1/2 tsp salt
(Optional) 50g chocolate or nuts or any other topping of choice
– Place a saucepan on medium heat with a little water in
– Place a bowl on top so the water is not touching the bottom
– Break your chocolate into small chunks and cut your butter into squares
– Place in bowl and heat until melted
– Once melted, whisk in sugars and stir until completely mixed
– Preheat oven to 150c
– Crack your eggs into the chocolate sugar mixture
– Beat until fully incorporated
– Mix in 1-2 tsp of vanilla extract
– Sieve flour into mixture, add salt and mix
– Grease a small cake tin around 18′ by 12′ and then cover the inside in greaseproof paper
– Pour mixture in and level off
– Bake in oven for 20 minutes
– Take out of oven and press chocolate chunks, nuts or topping off your choice into the surface
– Return to oven and cook for another 15-20 minutes until surface is cracked and puffing up
– Allow to cool for 30 minutes, remove grease proof paper and cut into brownies
Brownies can last for up to a week in the fridge or a couple of months in the freezer.
Adapted from this recipe.