I have been wanting to get my hands on this recipe for years, ever since tasting it at a friend’s hen’s night. She’s been married almost three years now, and pregnant with her second child. It was her birthday last month, and while eating out with her family I took the opportunity to remind her brother than I was still waiting for his fantastic brownie recipe. He emailed it to me last week.
With girlfriends coming around tomorrow, it was the perfect opportunity to try it out. Comprising of crazy amounts of quality dark chocolate, the end result can’t help but be good. Like a true brownie of North American origin, it has that sugar-crust glaze on top, and a fudgy inside. A true classic!
Trevor’s Very Dark Chocolate Brownies
280g cooking butter
200g Lindt 85%
195g Black & Greens 70% (or 85%)
2 cups white sugar
2 tsp. vanilla extract
Pinch salt (sea salt flakes work great)
4 large eggs & 2 yolks, at room temperature
170g (~1 1/3 cups) plain flour
Preheat oven to 175°C. Butter pan, line the pan bottom with baking paper (or waxed paper), and then butter the paper. Melt the butter and both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs, one at a time, stirring each time until completely blended. Sift in the flour, beating until smooth, 30 to 60 seconds.
Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes. NOTE: the difference between being undercooked, perfectly cooked and overdone is a matter of only 1-2 minutes so watch carefully.
Set the pan on a rack until cool enough to handle. Run knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the paper. Flip the baked brownie back onto the rack to cool completely, be extremely careful as it is very fragile. Once completely cool (and thus set), cut into squares with a sharp knife.