Brownies might not be an all the time food, but they are definitely an anytime food. Seriously, name me a single time when a surprise brownie would not be welcomed.
The only time I can think of is after a gym session. But then, the sheer rebelliousness of that makes me want to do it even more. I’m perverse like that.
These are actually my favourite brownies. Yes, I grant you, I think that every time I bake a batch of brownies. But this recipe is my favourite brownie.
Of course I like a flourless, ganache-y, truffle-like cake concoction as much as the next guy (evidence here), but that ain’t a brownie son.
THIS is a brownie. It’s chewy, it’s got that thin, crackly top and it has exactly the right balance of lightness and density. You know what, this is essentially a pimped out box mix.
It’s like the best box-mix brownie you’ve ever had, with a bunch of delicious hazelnuts scattered throughout. Not too many, mind. Just enough that each bite has a few crunchy, sweet, nutty pieces.
Aside from the fact that this is my platonic ideal of a brownie, it has a lot else going for it too. Namely, it’s ridiculously quick, easy enough for anyone 10 years and up to make (or perhaps a very mature 9 year old*), and you will almost definitely have all the ingredients in the house.
No need for 1/2 a pound of ‘best quality’ chocolate. No need for sour cream, or buttermilk, or muscovado sugar. Or black beans {shudder}. Just butter, sugar, cocoa, eggs, flour, and a few optional extras like vanilla, nuts and sea salt. Bada-bing, bada-boom.
*I have no idea about kids. I’m 23. I feel like I was nine a few weeks ago.
So if you’ve got half an hour, a saucepan and a wooden spoon, you can easily whip up these devilish brownies. That would be a damn good spend of 30 minutes, especially considering that for 20 of them, you’ll be sitting in a comfy chair with the smell of brownies baking wafting through your house.
Now tell me, what’s your brownie prejudice? Are you a middle piece, or an edge piece? And where do you fall on the fudgey/cakey scale? As evidenced by these sticky fellows, I fall firmly in the fudgey camp!
xx Sarah.
- 1 + ¼ sticks (150g) butter
- 1 + ¼ cups (280g) sugar
- ¾ cup (90g) cocoa
- 2 tsp vanilla essence
- 1 tsp sea salt flakes (1/2 tsp fine salt)
- 2 eggs
- ⅓ cup (50g) plain flour
- ½ cup (75g) chopped hazelnuts
- Preheat the oven to 325F/160C and line a 8 inch (20cm) square baking pan with baking paper.
- Place the butter into a large saucepan and melt over a medium heat.
- When the butter is melted, add the sugar, cocoa, vanilla, and salt and stir until combined and free of lumps. Leave to cool for about five minutes.
- Add both of the eggs and beat with a wooden spoon until smooth and combined.
- Add the flour and most of the hazelnuts, reserving a few for the top. Beat the mixture for a good thirty seconds until smooth and shiny.
- Scrape the batter into the lined baking pan, and scatter the reserved hazelnuts on top.
- Bake for 20-25 minutes. If you like them gooey and a little underbaked, pull them out at 20 minutes, or if you want them juuuust cooked through, give them the full 25.
- Leave to cool in the pan, and then slice into as many pieces as you like.
Oh I’m totally a middle piece gal. And fudgey all the way. And I firmly believe brownies are an anytime food AND an all the time food!!
YUMMMM!!!
I just made these and they are PERFECT. I have tried so many brownie recipes in the past and these are by far the best! I didn’t have any hazelnuts so sneakily I added 1/2 cup of dark chocolate chips instead and they came out just divine. They won’t be lasting long!
Love the richness of these brownies! They look awesome!
The photo with the oozing chocolate in the centers? I just died in that photo.
Wow!!!
I’ve read your blog for a while now and I just love it! Your sence of humour and your photos (oh boy!). This is My idea of baking. Big chunks, real butter… Mm-mm-mm.
Keep up the good work!
/jonna from Sweden
Yum! I love brownies with nuts (bet they would be amazing with pecans and a lil sprinkling of maldon too!)
Girrrrrrrl, cue the angelic heralds because these brownies are pure heaven! I am such a brownie fiend and yours look perfectly right. No nonsense with tons of chocolate. ‘Excuse me while I go bake up a batch right this second :)
Pimped out box mix? You speak my language! These look like crackly-topped perfection! I’ll take all four corner pieces, please. And then maybe a few more from the middle. :)
Yup, brownies should definitely be rich and moist and all that AND I’d argue that after the gym is the perfect time to eat them, you know, after you’ve burned off some of the calories already – yours look AMAZING! Especially with the hazelnuts on top – yum!
Og boy! Super gooey and fudgey looking brownies – love it!
These look incredible! I looove squidgy brownies and have yet to find a decent recipe – and i never have all that good quality chocolate lying around so will definitely give these cocoa beauties a try!
uh YESSSSS these brownies look insane! I love how chocolatey and dense and gooey they are plus the hazelnuts just put them over the top!pinning!
These look so wonderfully fudgey and dense. yea, i just said fudgey.
I like brownies! MMMMMMmmmm :-)
I think we are brownie twins. I’m a fudgy, soft in the center, crackly-topped, a bit of chew around the edges sort of girl. As should everyone else be, because THOSE ARE THE BEST BROWNIES. Sorry to shout, but we both know it’s true. :)
We have just made these and they are the best brownies ever!!!! goo-ey chocolate heaven!
That’s awesome! Thanks so much for commenting and making these babies!