The best chocolate brownie recipe in the world?

07 Mar

Thanks to a suggestion from a twitter friend, here is the first of my new monthly recipe blog! Every month I shall focus on one of our Cafe Retro favourites for you to try at home. I am beginning with THE best chocolate brownie recipe in the WORLD! You will have everyone talking about these beauties…

March Recipe: Chocolate Brownies

I often make these for the Cafe & take-away as well as friends & family and they are honestly well worth making. Rich & gooey but not too sweet, this is a very simple recipe requiring no special skills just top quality ingredients.

Turn the oven on to 170ºC and line a baking tin with greaseproof paper

Melt 300g cooking margarine in the microwave for approx 2mins, then pour in 300g chopped up dark chocolate (I use 80% cocoa dark chocolate pistoles) and mix until it resembles Willy Wonka’s chocolate river.

Whisk 5 (free-range) eggs into 450g granulated sugar then whisk in the chocolate mix. Whisk in 200g sieved plain four.

Pour into the baking tray and cook for 20-25 minutes until it has cracks around the edges & remains wobbly in the centre (the wobblier = the gooier). Serve warm or cold (great for pudding with ice-cream & chocolate sauce: heat some cream then melt in chocolate & sugar to taste)

Some Variations:

after the flour has gone in you can add 200g of nuts/dried cherries or whatever else you fancy? Perhaps small sliced slithers of orange zest or ground cardamom?

Tip: to ensure even distribution when adding your bits: pour half the mixture in th tin, then sprinkle on your nuts/fruit etc before covering with the remaining mix. There’s nothing worse than wanting a nutty brownie and only finding one in your slice! My father-in-law taught me this when buying nut chocolate: always feel the underneath of the bar before you buy it!

1 Comment

Posted by on March 7, 2011 in Recipes


Tags: , , , ,

One response to “The best chocolate brownie recipe in the world?

  1. caferetro

    March 7, 2011 at 2:42 pm

    For a gluten free version: swap the plain four for gluten free flour & replace half of the margarine with vegetable oil


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