The Brownie






This has to be the best brownie recipe in the history of the world. Simply sublime.

The key here is not to overmix at any stage as this results in a cakey texture. If followed carefully, this recipe will yield the fudgiest, densest, most unreal brownie batch you could ever imagine. Perfect hot out the oven with ice cream!

The famous ‘Baked’ Brownie


  • 1¼ cups all-purpose flour
  • 1 tsp salt
  • 2 tbsps cocoa powder
  • 11 ounces (312g) dark chocolate, coarsely chopped
  • 1 cup unsalted butter (cut into 1-inch pieces)
  • 1 tsp instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup light brown sugar (packed)
  • 5 eggs (at room temperature)
  • 2 tsp vanilla



  1. Set oven to 180°C (350°F) Line a 9″ x 13″ pan with foil and grease
  2. In a medium bowl, mix together the flour, salt and cocoa
  3. Melt the chocolate, butter and espresso powder together in a bowl over a saucepan of simmering water
  4. Remove from heat and add the sugars leave to cool slightly (or eggs will cook)
  5. Add 3 eggs first and mix. Then mix in the remaining two
  6. Add the vanilla and stir just until combined (do not overmix)
  7. Fold in the dry ingredients into the chocolate mixture just until combined
  8. Pour into pan and bake for 30 minutes (rotate halfway through)




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