The Best Brownie Recipe Ever
Ingredients
- 250 grams Butter
- 1 1/2 cups Caster Sugar
- 1/4 tsp Baking Powder
- 6 dessert spoons Besan Flour (chickpea flour)
- 3/4 cup Cocoa Powder unsweetened
- 4 Eggs
- 1/4 cup Flaked Almonds optional
- 1/4 cup Dark Chocolate (bits or chopped) optional
Instructions
- Preheat oven to 170C (fan forced)
- Place butter and sugar into a microwave proof bowl and heat on high in microwave for 1 1/2 minutes, stir and heat for another 1 1/2 minutes. Remove from microwave and stir until sugar and butter come together.
- Meanwhile in another bowl combine besan flour, cocoa powder and baking powder and stir to combine.
- Add the butter mix to the cocoa mix and mix to combine. (if the butter is still a little too hot the mix will have a split appearance, don’t worry about it it will all come back together once the eggs are incorporated)
- Add all the eggs and mix until the incorporated.
- Add the chocolate and give a quick mix. (if using)
- Pour the batter into the lined brownie tin.
- Top with the almonds (if using)
- Bake for 25 -35 minutes (for a super fudgey brownie keep to the 25 minutes and for a bit more cakey, bake for 35 minutes. I personally head for the 25 minute mark.) The brownies will look slightly uncooked and wobble a bit in the middle but it will set when cooled.
Notes
- Besan flour is also called chickpea flour or chana flour, you can get it from some supermarkets, online or from health food shops or an indian grocers. It does taste slightly bitter when uncooked so the batter may taste a little weird if licked from the bowl (I do it anyway), but it does goes away when cooked. If you don’t have besan flour, just use your regular flour of choice.
- The nuts are very optional, if your allergic or don’t have any in the house just leave them out, if you don’t have flaked almonds, no problem, just add any chopped nuts you have when you add the chocolate (Hazelnut is particularly delicious as is macadamia). Please use any chocolate of choice. I just love dark chocolate, you actually don’t even need the chocolate in it really, I just add it to be super indulgent. This is a seriously forgiving recipe.