Chocolate brownies are the pinnacle of a chocolate-lover's dessert. They're irresistible for their rich flavour and fudgy texture, but the latter is difficult for some home bakers to master. No matter what recipe or tasty additions you include in the mixture, some brownies fail to live up to expectations.
has shared a simple tip he swears by for ensuring "amazing" brownies every time and preventing home bakers from being disappointed by their efforts. Sharing the recipe on his website, the said: "Who doesn't love a beautiful, delicious chocolate brownie? This one is ; no flavouring, no nuts, no fruit - just chocolate, chocolate, and more chocolate."
The chef noted that the crucial point of the recipe comes just before removing the brownies from the oven: he warned bakers not to dive in immediately after the brownies had been baked for the suggested time.
"The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle - one very agreeable brownie", said Jamie.
Brownies are often left slightly underbaked to achieve a fudgy, gooey texture as they continue to cook and set as they cool.
Overbaking in response to a seemingly raw mixture can lead to a dry, cakey result.
As for how to make Jamie's deliciously simple brownies, the recipe is straightforward.
Jamie's brownie recipe
Ingredients
- 250g quality dark chocolate (70%)
- 250g unsalted butter
- Four large free-range eggs
- 250g golden caster sugar
- Two heaped tablespoons of self-raising flour
- Two heaped tablespoons of quality cocoa powder
The brownies will need to be baked in a hot oven, so start by preheating the oven to 180C/350F/gas 4.
Grab a roll of greaseproof paper and tear off a large piece, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Break the chocolate into small pieces and place it in a heatproof bowl. Chop up the butter and add it to the chocolate, along with a pinch of sea salt.
Melt the ingredients together over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Now crack the eggs into a large bowl, add the sugar, and whisk to form a pale, light, and fluffy mixture.
Add the sieved flour to the bowl, followed by the cocoa. Whisk everything together to combine, then fold through the melted chocolate from earlier.
Spoon the mixture into the lined tin and spread it out evenly. The next step is important. Jamie said: "Bake for 25 to 30 minutes or until crisp on the outside but slightly wobbly.
"Leave to cool in the tin for 15 minutes before slicing and serving warm."
The chef recommends a side of vanilla ice cream, crushed hazelnuts and caramel popcorn for a decadent treat.
