Oh, you know how much I worship brownies. My quest for the ultimate brownies… It hasn’t ended. I don’t think it ever will.
The ultimate brownie: an elusive theory, a far off dream. To be honest, the ultimate brownies (the perfect brownies, whatever you prefer to call them) are very subjective. Some people prefer the crackly crust (I’m all for them xD), some people don’t. Some people love them fudgy and soft. Some prefer them chewier. Some people are just weird and like them cakey. I’m sorry, we just can’t be friends if you’re one of them.
I got this recipe off the most unexpected person: a thrower from school. Sometimes, you’ve got to look in the most unlikely of places to find the hidden gems. You’d never expect someone so buff and athletic to bake brownies, really good ones at that.
When I first got a taste, I was so taken aback, I didn’t know what to do with them. They were soft, fudgy, chocolate-y and not too sweet – almost everything my fictional ultimate brownies were.
No, they are not my ultimate brownies (still lacking the crackly crust), but for now, they more than satisfy my brownie craving.
½ cup (113g) butter, melted
¾ cup (150g) granulated sugar
1 ½ teaspoon vanilla extract
¾ cup (96g) flour
1/3 cup (45g) cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1. Preheat your oven to 170 degrees Celsius.
2. Line a 8x8cm baking pan with greased parchment paper.
3. Stir together melted butter and sugar until combined (the mixture is no longer liquid butter and sugar but a thick, but rough, paste of sugar and butter).
4. Stir in the eggs one at a time, then the vanilla extract.
5. Sift in the flour, cocoa powder, baking powder and salt.
6. Stir in till just combined.
7. Scrape mixture into the prepared pan.
8. Bake for 12-14 minutes, until a skewer poked in the centre comes out with just a few crumbs attached.
9. Remove brownie from pan and allow to cool on a wire rack.
10. Serve warm or cool completely before cutting and storing.