Brownies Worlds Best Recipe

How to make it

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• Prepare:
• a. Butter the baking tin. Then line the bottom & the sides with baking paper.
• b. Sift together the flour & the cocoa powder.
• c. Have the chocolates ready in a large mixing bowl.
• d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).
• e. Preheat oven to 180 degrees.
• .
• Method:
• 1. Melt the butter completely in a large pot.
• 2. Add the sugar. Dissolve.
• 3. Pour the egg mixture & mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
• 4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly & make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
• 5. Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
• 6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
• 7. Pour the mixture in to the prepared tin.
• 8. Evenly decorate some more nuts on the top surface. (Make sure each slice would have a decorative nut)
• 9. Bake in the oven (that has been pre-heated at 180 degrees) for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
• 10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.
• Note:
• This recipe is versatile - instead of nuts, you can put pretty much anything in there - like dried fruit such as dried cherries, or fresh fruits like raspberry. Baking is meant to be fun & so don’t go out-of-your-way to buy the nuts if you haven’t got it (as nuts can be expensive). Use whatever that is in your store cupboard & experiment! like, be creative with sliced almonds & spell a letter on the surface!
• photos of this recipe on her web site coco and me.com