Best Ever Squidgy Brownies

URGH. It's the start of a cold, miserable week. If you're anything like me, you'll need this to get you through to the comfort of the weekend..

I will concede that “best ever” is a bold claim. However, just make these and then tell me you feel differently. If your preferred brownie is dense and squidgy and moist*, unashamedly chocolatey, with the lovely crackly top, then this is the one for you. I brought these into work and they were a unanimous success!

The recipe that I present below is pretty much unadulterated from the source recipe (BBC Good Food), but I have made this several times since the original and I have changed it up slightly – substituting the half the chocolate for Nutella and adding hazelnuts with the choc chunks, or adding orange chocolate chunks and stirring through some orange zest.  No matter what you add, it always comes out delicious!

*this is the only situation in which that word is acceptable..

Makes about 16-25 brownies depending on the size you cut them 

Ingredients

• 185g butter
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 3 eggs
• 225g caster sugar
• 75g white choc chunks
• 50g milk chocolate chunks

Method

Melt together the chocolate and butter and set aside to cool for about 30 minutes.

Okay, come back to it, and preheat the oven to 160 degrees and prepare a 20cm square brownie pan (grease and line).

Sift the flour and cocoa into a bowl.

Break the eggs into a separate bowl, add the caster sugar and whisk until thick and creamy (3-8 minutes usually does it). Pour the cooled chocolate over the eggy mousse and fold gently.

Add in the flour and cocoa and fold in gently.

Finally, add the chocolate chunks.

Bake for 25-30 minutes until the top has the papery-thin topping and it no longer wobbles if you shake it.

Allow to cool in the tin, then slice into generous brownies.