Oh the joy of eating a perfect brownie. A balance of fudge and cake with just the right amount of chocolate and nuts. It’s one of life’s simple pleasures. This recipe seems easy. The ingredients are simple but let me warn you. There are a few technical aspects to this freezer friendly dessert.
The first slightly tricky process is foaming the eggs. This is what I like to call the foundation to your perfect brownies. I’ve been making this recipe for years and I can tell you that getting this step right makes all the difference in the world. If your egg mixture isn’t foamed enough your brownies will be too dense. If your egg mixture is foamed too much your brownies will have an off texture. So what’s the secret?
Practice. Eventually you’ll know what to look for when mixing the batter. The foaming of the eggs should have a full body but not frothy and when you remove the whisks from the from the foam there will be slight trace marks that form from what drips off. Personally I don’t like using a hand mixer for this step as I always seem to over mix it. I like to use my Kitchen Aid Mixer because I have the timing down perfectly with 100% success every single time. It’s 5 minutes on the highest speed. That’s the secret.
When you add the eggs to the sugar in your Kitchen Aid mixing bowl whisk for 5 minutes on the highest speed. Voila!! Your perfect brownie foundation has been built!
But that’s just the beginning. We don’t want to destroy that beautiful foam that we’ve just created so the next 3 steps require a delicate and tender touch. After all you’re not making the world most mediocre brownies. These are perfect!!
By now (if you haven’t deviated from the recipe) you should have a butter/chocolate mix, a coco powder/flour mix, and a chocolate chip/walnut mix. These three mixes will be added in stages.
First you will want to gently start to incorporate the cooled butter/chocolate mix into your egg foam. Be patient and gently. Nice figure 8 motions tend to work well. As soon as this has been well incorporated add your sifted cocoa/flour mix to your batter. Continue with the gentle figure 8 technique until this is well mixed. By now your batter should be thick. Finally add the chocolate chips/walnuts mix. All you are going here is evenly spreading them around.
Pour your batter into a 9×13 baking pan and bake for 39 minutes. There are a couple tips you can use to keep the brownies from sticking to the pan. One tip is to line the pan with foil and spray with a non stick oil. Another tip that I really like is to use a silicone non stick baking mat. These things are awesome and so versatile. If you use one of these all you have to do is line your baking sheet with it and pour your brownie mix right on top. After it bakes remove the brownies and peel the silicone mat off the bottom. Brilliant!!
Chocolate likes to absorb odors so you if want to store this as a freezer dessert I would recommend vacuum sealing the brownies or storing them in a freezer friendly air tight container.
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The Perfect Brownies Recipe
- 6.5 oz unsalted butter not margarine
- 6.5 oz semi sweet chocolate
- 3 oz plain flour
- 1.5 oz cocoa powder
- 1.80 oz white chocolate
- 1.80 oz milk chocolate
- 1.80 oz chopped walnuts toasted if you want but not necessary
- 3 large eggs
- 9.75 oz turbinado sugar or white if that’s all you have
- In a bowl weigh your butter and semisweet chocolate. Place on a double boiler and melt. Set aside to cool.
- PREHEAT OVEN to 350F
- In a separate bowl weigh your cocoa powder and flour, sift together and set to the side.
- In a separate bowl weigh your chopped walnuts, white chocolate, and milk chocolate.
- In your stand mixer weigh your sugar and add your eggs. Beat on high till your mixture has been well aerated (for me this takes exactly 5 minutes on the highest setting with my kitchen aid). Be sure not to over mix or your brownies will not have the right texture
- Add your cooled melted butter/chocolate mixture to your egg/sugar batter and gently incorporate the two. Next sift your flour and coco powder mixture into your batter and gently mix till well incorporated. Finally add your walnuts and chocolate chips to the batter and continue mixing gently.
- On a 9×13 baking tray lined with foil, spray with a butter or oil spray to prevent sticking. Pour your brownie batter onto your tray and spread it out evenly.
- Place on the center rack and bake for 40 minutes at 350F. If your oven does not heat evenly half way through rotate the tray and continue baking.
- After it bakes let it cool on a wire rack. Once it cools place it in the freezer to firm up the cut into squares. Freezer in a ziplock bag or vacuum seal for longer storage.
This recipe is adapted from the following website. https://www.bbcgoodfood.com/recipes/1223/bestever-brownies
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