Having been brought up in Canada, I imagined myself a bit of an authority on brownies. The Canadians, rightly, consider themselves professionals on the subject… and I had built on what they taught me, over some decades, painstakingly improving on the pretty much already perfect.
So an authority, then, on brownies.
That is, until I went to live in England, in deepest, darkest Hampshire. I was disgruntled to discover that my children would return from tea at a neighbour’s telling me that the brownies they enjoyed there were better than mine!
Generously, she gave me the recipe, and I am now generously sharing it with Saucy Dressings readers.
For variations on the brownie theme, see also:
- many splendoured every-one-is-different brownies
- be-berried brownies
- precocious rhubarb pink-and-whities
Simply the best brownie recipe
Makes about 18
- 125g/4 oz/half a brick of butter
- 150g/5 oz plain chocolate – that’s one and a half packets… eat the remainder of the second packet… cook’s perks!
- 230g/1 cup and 2 tbsps golden caster sugar
- 2 eggs
- 130g/1 cup plain flour
- ½ tsp baking powder
- Preheat the oven to 180°C.
- Grease a shallow, oblong, ideally non-stick – otherwise grease the tin first, tin – about 18 x 28 cm/10” x 8” – you can even buy a dedicated brownie tin from Lakeland – follow this link for this.
- Melt the chocolate and butter in a pyrex mixing bowl, over some simmering water (the bowl shouldn’t touch the water).
- Once melted, put the bowl onto your work surface.
- Stir in all the other ingredients.
- Pour the mixture into the tin, and bake for 30 minutes. Be careful not to overcook – the brownies need to be gorgeously gooey.