A good fudgey brownie that barely holds itself together straight from the oven holds a special place in my heart and these ones are just that. Super gooey and as easy to remember as you can get. I like to dumb recipes down into ratios and this one is just that… a simple ratio between sugar, butter, eggs, flour and chocolate.
When I was first learning to cook, I used to get really confused and overwhelmed but the fact that there are a million and one different recipes online for the same dish. I just could never understand how all of these recipes could produce virtually the same product but with completely different quantities of ingredients from one to the next…
The more I learnt about food, the more I realised that it didn’t really matter. You can virtually throw and combination of sugar, butter, eggs and flour in a bowl, mix it and bake and 90% of the time you’ll get something relatively decent… will it be exactly what you intended? Maybe not, but again, it doesn’t really matter. Not that that’s the point of this recipe but I just think people way over complicate baking and in the end it just scares you away.
But in summary, when testing this recipe, I tried quite a few variations of ratios and all were good, but to be honest, I landed on this one for 2 reasons. One, because it was slightly better than the others, and two, because it was the cleanest ratio and the one that was the easiest to remember. I don’t know if many people here know me from Master Chef but I made it a habit of breaking down recipes into ratios, so if I wanted to make something in a challenge, I could easily remember what it was, and now it’s just become a habit and probably the way I translate all baking recipes to memory now.
200g butter
200g dark chocolate, finely chopped
150g sugar
3 eggs (150g)
100g flour
Pinch of salt
OR A RATIO OF –
4 parts chocolate : 4 butter : 3 parts sugar : 3 parts eggs : 2 part flour
Preheat the oven to 160˚C.
In a medium bowl, add the butter and chocolate and melt in the microwave for about 1 minute then set aside to cool slightly. If you don’t have a microwave, melt over a bain marie.
Once cooled slight, add the sugar, a pinch of salt and vanilla and whisk well.
Add the flour and mix again until just incorporated.
Pour the batter in a lined baking tray and bake for around 20 minutes or until a skewer inserted comes out with a few wet crumb on it (like in the image above). You don’t want it to come out completely clean, otherwise the brownies will be quite dry and cakey. It’s better to err on the side of caution and go slightly under than over (if you’re a fan of a fudgey, gooey brownie, that is).
Place in the fridge and allow to cool completely before, about an hour.
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
