The Best Brownies in the World. Ever.

I know this is  a grand claim but I really believe it to be true! I LOVE brownies! But I rarely eat brownies out. Because I am always disappointed. The only other brownies I like are 'Two-bite brownies' made by Safeway in Canada. Sods law, I only know one person who lives in Canada but whenever we meet up, she very wonderfully brings me a few bags of them. Apart from those, no other brownies ever live up to these ones. And I know because I've tried lots of them. 

However, these brownies did not come by their title easily. They were first made by my sister about 7 years ago and the original recipe was an Anthony Worrall Thompson recipe for triple chocolate brownies. And while they were quite oily, wouldn't always cook all the way through and difficult to cut into defined squares, we still loved them and made them every chance we got. Slowly, Kitty (who by the way is a total domestic goddess! I highly recommend you all befriend her and get her and her husband to invite you round to dinner!!) and I made a few adjustments to the recipe. And then I moved to London and introduced it to my cousin who fell in love with them and also made an adjustment to the recipe. And then I made more adjustments to the recipe and voila, the best brownies ever! They're choc full (pun intended) of chocolate but also the perfect combination of cakey and fudgy which is just how I like my brownie. And they're the brownie that keeps on giving - they're wonderful as dessert just out of the oven with with vanilla ice cream and I personally think at their peak a day or two after with a glass of milk.


Anyway, as I've been promising for months, here is the recipe. I made these for a bake sale at work. I always make brownies for bake sales because they're a crowd pleaser, easy to transport and oh so simple to make! Let me know what you think of them if you give my recipe a go :)


Ingredients


300g dark chocolate (At least 70% cocoa solids)
250g unsalted butter
100g milk chocolate cut into large chunks
100g white chocolate, cut into large chunks
175g plain flour
1tsp baking powder
4 large eggs, lightly beaten
2 tsps vanilla essence
200g dark brown sugar
125g caster sugar
1 tablespoon instant coffee granules


1 - Preheat oven to 170C/325F/Gas Mark 3
2 - Grease and flour a 30x20x3.5cm tin
3 - Break the dark chocolate into pieces and melt with the butter in a bain marie

4 - Combine the flour and baking powder in a bowl and put aside
5 - When chocolate and butter is melted, remove from bain marie and stir in the sugars and instant coffee granules (because brown sugar can be lumpy, make sure you break up any lumps and mix sugar in properly)
6 - Stir in the eggs and vanilla essence
7 - Fold in the flour
8 - Lastly, fold in the chunks of white and milk chocolate, give it one turn and pour mixture into the prepared tin - do not stir too much as you don't want the chunks to  melt

9 - Bake in the oven for 25 - 35 minutes or until a skewer inserted comes out pretty much clean.
10 - Allow to cool in the tin and then cut into squares