A rich, intense, gooey brownie is a treat, until you have too much. By making a smaller batch, you’ll never overdo it and it justifies spending money on the best ingredients (namely the chocolate). I also like to cut the brownies into smaller pieces so a little goes a long way.
Using rice flour makes these brownies gluten free and gives them a softer texture, but if you don’t have rice flour, plain flour can easily be substituted.
makes about 24 small brownies
This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson)
Photo courtesy of Paul Winch-Furness
- 180g good-quality dark chocolate, minimum 70% cocoa solids
- 180g unsalted butter
- 1tsp vanilla extract
- 200g caster sugar
- Pinch fine sea salt
- 3 eggs, beaten
- 100g rice flour
- Preheat the oven to 180°C / 350°F / gas mark 4 and line a 30x20cm baking tin with baking parchment.
- Place a large heatproof bowl over a pan of gently simmering water, making sure the base does not touch the water. Add the chocolate and butter to the bowl and heat until it melts.
- Remove from the heat and add the vanilla extract, sugar and salt and whisk to combine.
- Whisk in the eggs, then fold in the butter.
- Pour the mixture into the lined tin and bake in the preheated oven for 15-20 minutes. The top should look pale and crackled when done while the middle should still feel soft when gently pressed. Don’t forget that it will continue to cook in the residual heat from the tin when removed from the oven.
- Allow to cool for about 15 minutes before removing from the tin and cutting into squares.
Add 150g chopped walnuts, hazelnuts, pecans, Brazil or macadamia nuts to the mixture.