Ultimate Chocolate Brownies

Ultimate Chocolate BrowniesAs most of you know, I have been on a quest to find the ultimate chocolate brownie recipe. (Thanks to The Ginger Bakers and their unbelievably incredible gluten free brownie for inspiring me!)

Over the last month or two I have literally made enough brownies to feed a small army. I know what you’re thinking, I’m sick of them now right? NEVER! I am happy in the knowledge that I am the proud owner of the greatest brownie recipe in the whole freakin’ universe. Not to blow my own trumpet or anything, but seriously. These are amazing and you have to try them! Oh, and by the way… did I mention they’re gluten free??

Just because I’m a caring sharing sort of person, I’m going to share my recipe with you lovely lot. So here is what you will need to make 16 pieces of chocolate heaven.

  • 200g Unsalted Butter, Room Temp
  • 250g Dark Chocolate (good quality)
  • 100g Milk Chocolate (good quality)
  • 3 Eggs, Room Temp
  • 250g Dark Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 50g Doves Farm Gluten Free Self Raising Flour *

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

* If you don’t require a gluten free recipe, regular self raising flour will work just fine.

Preheat the oven to 190°C/Fan 170°C.

Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)

Ultimate Chocolate BrownieIn a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.

Ultimate Chocolate BrownieEither in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

Ultimate Chocolate BrownieAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Ultimate Chocolate BrownieIn thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

Ultimate Chocolate BrownieOnce all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.

Ultimate Chocolate BrowniePour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.

Ultimate Chocolate BrownieTransfer to a wire rack to cool completely. (Don’t worry, any cracking will mostly sink in once cooled.)

Ultimate Chocolate BrownieDon’t attempt to remove from the tin and cut until it’s completely cooled. Trust me, it needs to be cool or it will just get incredibly messy! I assure you it’s worth the wait.

Ultimate Chocolate BrownieSo once they’re completely cooled, remove them from the tin, peel off the baking paper & cut into 16 devilishly indulgent slices of heaven!

And there you have it. The worlds most incredible brownies. The taste is just so remarkably divine and chocolatey and that texture… oh my word, just so soft & gooey and not at all like those horrifically disappointing things you get in the supermarkets. There’s no dry, cakey brownies in this kitchen! Only exquisitely rich and indulgent ones 🙂

You could even turn them into beautifully unique gifts by simply piping on a little swirl of chocolate buttercream frosting and topping with a sugar decoration of your choosing…

Ultimate Chocolate Brownie PresentThey look so cute in a presentation box! A great gift idea for friends and family.

Ultimate Chocolate Brownie Present

Stellar James Martin Bakers DozenIn other news, the baking tin featured in this post is part of a fantastic new range from Stellar. They have once again teamed up with the lovely James Martin to create The Bakers Dozen. A combination of quality cookware incorporating 13 of the most used trays, tins & roasters in the kitchen.

I have always loved Stellar cookware. My kitchen cupboards are filled with their incredible tools, tins & pans. What’s not to like? The quality is absolutely outstanding. All items are of a beautiful, heavy quality and non stick. And when I say non stick – I MEAN non stick. Nothing sticks to these bad boys! Not only does this make cooking so much easier, it also makes quick work of the washing up! And I for one, am definitely happy about that.

The loose bottomed square tin I used for these brownies was no exception. The heavy quality tin made for a superbly even bake and despite the fact that the brownie batter was quite thin, not one drop of it leaked through the bottom. Naturally, washing it was incredibly easy and it all just wiped straight off. Even the usually hard to remove, cooked on stuff – came clean off with little to no effort at all. And the best bit? All Stellar cookware comes with a lifetime guarantee. Yep, lifetime.

And because Stellar are so ace, I’m cooking up a fabulous competition with them for you lovely lot. Coming soon so keep your eyes peeled!

And on that note, I hope you all enjoyed the post and I will catch you all next week.

Much love

Miss KitchenMason






25 comments on “Ultimate Chocolate Brownies

  1. Sinfully Tempting says:

    Love the recipe and the photos are beautiful! Yum! 🙂

  2. Alice says:

    Yummm! These look amazing.

  3. Cucina Amore says:

    look decadent! Just as brownies should be 😉

  4. erik ivy says:

    Looks like an awesome recipe! Thanks for sharing. I’m not on any kind of restrictive diet so if I want to use conventional flour and sugar, are there any other changes that may be necessary? If I need to use what you have specified, I don’t mind doing it, but I’d prefer not having to invest in some atypical ingredients.

  5. These look soo tasty! Am gonna add this recipe to my pintrest so I can find it when I want to make brownies again 🙂 x

  6. fattybaker says:

    Thanks for the recipe, it was awesome, can’t wait to bake it more !

  7. ericrynne says:

    These look like the perfect chewy brownie! I have a weakness for baked goods, brownies in particular lol. If it wasn’t for my love of BBQ I would have been a baker. 🙂


  8. gs says:

    Where did you find the cute sugar decorations?

  9. nat says:

    These are being made tomorrow for Saturday 😛 I already know I will struggle to share them… xx

  10. Sam says:

    So I followed your recipe to a T despite having misgivings about the small amount of flour. Currently I have a liquid goop mess. What have I done wrong? We even have exactly the same pans!

    • Honestly? I’m not sure without knowing exactly what you did. Did you let it cool completely before trying to remove from the tin? Or even popping it in the fridge to set it a little more?

      • Sam says:

        Yup. It was liquid at the 35min mark so I left it for I think 1 hour total. Let it sit until completely cooled and still quite a mess to deal with removing from the pan 😛

        Trying to save at the moment. Just thought you might have some suggestions 🙂

      • I actually tend to bake this the night before it is needed and leave it in the tin overnight to firm up completely before attempting to remove and slice. Even after an hour it would still be warm in the middle. Patience is probably the answer with this one – or even incorrect oven temperature/placing it too low in the oven? (Apologies for the delay in responding, I have been travelling back from holiday all day!)

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