I’ve been thinking about coming back here for a while and every so often filing away possible contenders for blog posts. Then the other day, my friend text me to thank me for the ‘best brownies ever’ and a little lightbulb went off: these brownies are exactly what I should be telling you about.
I’ve been loyal to Nigella’s brownies for a long time, but my friend brought these round for me last year when I had a tiny baby, no time and a seemingly insurmountable appetite (thanks breastfeeding!). I was hooked, I demanded the recipe and have made them many many times this year. Each time people claim they are the best. brownies. ever.
So what’s the recipe?? It’s from Dan Lepard (who I love, love love) and what makes it so good?
- Booze. He uses bourbon, but I use rum as I always have some around and it gives them a real kick.
- Cocoa powder. Makes the brownies intensely chocolatey.
- Texture. These are slightly more cakey than Nigella’s brownies which I find makes it easier to judge when to take them out of the oven. (I’ve definitely made a few batches of brownies in the past that were on the raw/’fudgey’ side.) Note: I use slightly less flour than Dan (150g) as I like my brownies a bit gooey.
So basically, get to it. Make these brownies. Even if you think you can’t make brownies, give this recipe a go, you can thank me later.
You’ll see in the picture up above that I made these brownies in a rather battered looking silicone mould. I highly recommend it! It’s the perfect size for brownies (20cm square) and I never have to grease. Anything I bake in it just slips out.
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