Yasmin Newman


The Best Brownies Ever



There's a long story behind these brownies, but suffice it say I've been making them for over 15 years now and nothing has ever come close to replacing them (and I'm constantly sampling brownies and brownie recipes). Not only is it the best brownie, it is one of my favourite sweet recipes of all time. It's dead simple to make (you don't need an electric mixer) and even if you somehow manage to bugger it up, it still comes out delicious. One of its defining traits is chunks of dark choc, which are studded throughout the batter like dark gems, so don't be tempted to substitute choc chips, which will simply fade into the intensely rich, crisp, gooey casing if you do.  


Serves 16

200g dark chocolate (55% cocoa solids), cut into 1.5cm chunks
225g unsalted butter, melted, cooled
75g (1/2 cup) plain flour
65g (2/3 cup) Dutch cocoa, plus extra, to dust
1 teaspoon baking powder
495g (2 1/4 cups) caster sugar
4 eggs, lightly beaten
1 tablespoon vanilla extract

Preheat oven to 160C. Grease a 20cm square cake pan, then line base and sides with baking paper.

Sift flour, baking powder and cocoa into a large bowl, then stir in sugar. Working in 3 batches, add melted butter and beaten eggs alternately to the dry mixture, stirring well to combine after each addition. Stir in vanilla, then chocolate.

Spoon mixture into prepared pan. Bake for 1 hour or until top is risen (it might dip slightly) and a skewer inserted into the centre comes out clean (the skewer might be slightly oily with a few crumbs attached). Cool completely in pan, then turn out brownies. Dust with cocoa, if desired, then cut into 5cm squares.


Yasmin Newman