Gooey in the middle, dense and fudgy on the outside, crinkly on top and packed full with crunchy Maltesers. This is my all time favourite recipe which i’ve perfected over time. Here are a few tips to make sure your brownies come out perfect:
1. Whisk the eggs and sugar really well – this will give you a lovely crackly top.
2. Once you’ve added the flour be careful not to over mix – this will add air to the mixture and result in a cake-like texture.
3. Be very careful not to overcook your brownies – the top should only just be set with a little wobble underneath. When in doubt, lean towards underdone than overdone. Brownies will continue to cook and firm up as they cool.
Ingredients (makes 12 brownies)
150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.
Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.
In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture. Now fold in the Maltesers.
Transfer the mixture into the baking tin, smoothing out the top. Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack.
Cool completely in the baking tin. Cut into 12 and serve.