Saturday, February 04, 2012


These are easy to make. Quite rich due to the butter and 3 eggs. Probably not the cheapest brownie recipe to make but definitely luxurious. I may try a batch using one egg and veg oil to compare.

Okay so I'm a messy cook!
Crisp on the outside and gooey  in the middle. 

Hugh Fearnley-Whittingstall's brownie recipes

  • 170g butter
  • 200g caster sugar
  • 100g light muscovado sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 100g cocoa powder
  • 50g plain flour
  • ¼ tsp salt
  • 100g walnut halves or chopped chocolate (optional)

Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.
Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.
In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.
Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.
Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.

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